Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods

Biotechnol Prog. 2000 Jan-Feb;16(1):92-101. doi: 10.1021/bp990123r.

Abstract

A numerical model for predicting conductive heat transfer during batch high hydrostatic pressure (HHP) processing of foods was developed and tested for a food simulator (agar gel). For a comprehensive evaluation of the proposed method, both "conventional" HHP processes, HHP processes with gradual, step-by-step pressure buildup and pressure release, and pressure cycling HHP processes were included. In all cases, good agreement between experimental and predicted temperature profiles was observed. The model provides a very useful tool to evaluate batch HHP processes in terms of uniformity of any heat- and/or pressure-related effect. This is illustrated for inactivation of Bacillus subtilis alpha-amylase, an enzymatic model system with known pressure-temperature degradation kinetics.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Agar
  • Bacillus subtilis / enzymology
  • Evaluation Studies as Topic
  • Food Handling / instrumentation
  • Food Handling / methods*
  • Food Technology
  • Gels
  • Hot Temperature
  • Hydrostatic Pressure
  • Kinetics
  • Models, Theoretical*
  • Protein Denaturation
  • alpha-Amylases / antagonists & inhibitors
  • alpha-Amylases / chemistry

Substances

  • Gels
  • Agar
  • alpha-Amylases