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Pressure Treatment (pressure + treatment)
Kinds of Pressure Treatment Selected AbstractsEFFECT OF HIGH PRESSURE TREATMENT ON CYTOPLASMIC 5,-NUCLEOTIDASE FROM RABBIT SKELETAL MUSCLEJOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2007SUNAO MORI ABSTRACT We investigated the effect of high-pressure treatment on the properties of cytoplasmic 5, -nucleotidase (NT), which converts inosine monophosphate (IMP) into inosine. After pressure treatment at 400 MPa, the activity of purified IMP-NT remained at almost 100%, but the activity of partially purified adenosine monophosphate (AMP)-NT decreased to about 40%. These data suggest that there is a difference in the pressure stability between the enzymes. In situ fluorescence spectroscopy of IMP-NT under pressure showed that its pressure-induced denaturation was reversible. When the pressure was reduced from the highest pressure to ambient pressure, hysteresis was observed. This suggests that high pressure treatment may lead to a partial change in the affinity of the subunits for each other once they have dissociated. The activities of IMP-NT and AMP-NT extracted from pressure-treated muscles decreased remarkably between 250 and 450 MPa, but IMP-NT was more stable than AMP-NT. [source] EFFECT OF HIGH PRESSURE ON LACTOCOCCAL BACTERIOPHAGESJOURNAL OF FOOD SAFETY, Issue 1 2009M. DILEK ABSTRACT Four different host-specific lactococcal bacteriophages were subjected to high hydrostatic pressure and heat treatments. Pressure treatments were done at room temperature at 300 and 350 MPa for 5,40 min. Complete inactivation of bacteriophages was observed starting at 350 MPa for 20-min treatment at room temperature. The effect of heat on the bacteriophages was analyzed by heat treatment at 71.7C for predetermined lengths of time (1,5 min). Decrease in bacteriophage number was observed after 3 min of heat treatment at 71.7C. Pressure treatment at 350 MPa/5 min and heat treatment at 71.7C/3 min were both found to be effective for the inactivation of lactococcal bacteriophages. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis analysis indicated that protein profiles of pressure-treated (350 MPa, 25 min) bacteriophages were altered. PRACTICAL APPLICATIONS Bacteriophages are still a problem for the production of fermented dairy products, as there has not been a process to eliminate them completely from the fermentation environment. Processes such as pasteurization are not adequate to eliminate bacteriophages. However, new food preservation methods have been developed, one of which is high hydrostatic pressure (HHP) processing. HHP has potential application for the inactivation of viruses. Here, we demonstrate the application of HHP to inactivate the bacteriophages of dairy starter culture Lactococcus in comparison with heat treatment. [source] Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) FilletsJOURNAL OF FOOD SCIENCE, Issue 8 2005Romuald Chéret ABSTRACT High pressure is an innovative non-thermal food-preservation technology. We studied the effect of high-pressure treatment up to 500 MPa for 5 min on physical characteristics of sea bass fillets after 0, 7, and 14 d of refrigerated storage. Color results exhibited an increase of lightness and a slight change of hue, which might be imperceptible in cooked fish. High-pressure treatment induced a decrease of exudation and water-holding capacity. Pressure treatment above 300 MPa provoked higher fish hardness after storage than in untreated sample, proving the ability of high pressure to improve textural quality of chilled, stored fish fillet. These assessments were corroborated with microstructure observations. We showed that high-pressure treatment at 500 MPa allowed, after 7 d of storage, a total aerobic count equivalent to that of untreated fresh fish fillet to be obtained. Thus, high pressure might be considered to be a technology able to improve safety and textural quality of fresh fish fillets. [source] Pressure dissociation studies provide insight into oligomerization competence of temperature-sensitive folding mutants of P22 tailspikePROTEIN SCIENCE, Issue 6 2004Brian G. Lefebvre Abstract Several temperature-sensitive folding (tsf) mutants of the tailspike protein from bacteriophage P22 have been found to fold with lower efficiency than the wild-type sequence, even at lowered temperatures. Previous refolding studies initiated from the unfolded monomer have indicated that the tsf mutations decrease the rate of structured monomer formation. We demonstrate that pressure treatment of the tailspike aggregates provides a useful tool to explore the effects of tsf mutants on the assembly pathway of the P22 tailspike trimer. The effects of pressure on two different tsf mutants, G244R and E196K, were explored. Pressure treatment of both G244R and E196K aggregates produced a folded trimer. E196K forms almost no native trimer in in vitro refolding experiments, yet it forms a trimer following pressure in a manner similar to the native tailspike protein. In contrast, trimer formation from pressure-treated G244R aggregates was not rapid, despite the presence of a G244R dimer after pressure treatment. The center-of-mass shifts of the fluorescence spectra under pressure are nearly identical for both tsf aggregates, indicating that pressure generates similar intermediates. Taken together, these results suggest that E196K has a primary defect in formation of the ,-helix during monomer collapse, while G244R is primarily an assembly defect. [source] EFFECT OF HIGH PRESSURE ON LACTOCOCCAL BACTERIOPHAGESJOURNAL OF FOOD SAFETY, Issue 1 2009M. DILEK ABSTRACT Four different host-specific lactococcal bacteriophages were subjected to high hydrostatic pressure and heat treatments. Pressure treatments were done at room temperature at 300 and 350 MPa for 5,40 min. Complete inactivation of bacteriophages was observed starting at 350 MPa for 20-min treatment at room temperature. The effect of heat on the bacteriophages was analyzed by heat treatment at 71.7C for predetermined lengths of time (1,5 min). Decrease in bacteriophage number was observed after 3 min of heat treatment at 71.7C. Pressure treatment at 350 MPa/5 min and heat treatment at 71.7C/3 min were both found to be effective for the inactivation of lactococcal bacteriophages. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis analysis indicated that protein profiles of pressure-treated (350 MPa, 25 min) bacteriophages were altered. PRACTICAL APPLICATIONS Bacteriophages are still a problem for the production of fermented dairy products, as there has not been a process to eliminate them completely from the fermentation environment. Processes such as pasteurization are not adequate to eliminate bacteriophages. However, new food preservation methods have been developed, one of which is high hydrostatic pressure (HHP) processing. HHP has potential application for the inactivation of viruses. Here, we demonstrate the application of HHP to inactivate the bacteriophages of dairy starter culture Lactococcus in comparison with heat treatment. [source] An implicit three-dimensional fully non-hydrostatic model for free-surface flowsINTERNATIONAL JOURNAL FOR NUMERICAL METHODS IN FLUIDS, Issue 7 2004Hengliang Yuan Abstract An implicit method is developed for solving the complete three-dimensional (3D) Navier,Stokes equations. The algorithm is based upon a staggered finite difference Crank-Nicholson scheme on a Cartesian grid. A new top-layer pressure treatment and a partial cell bottom treatment are introduced so that the 3D model is fully non-hydrostatic and is free of any hydrostatic assumption. A domain decomposition method is used to segregate the resulting 3D matrix system into a series of two-dimensional vertical plane problems, for each of which a block tri-diagonal system can be directly solved for the unknown horizontal velocity. Numerical tests including linear standing waves, nonlinear sloshing motions, and progressive wave interactions with uneven bottoms are performed. It is found that the model is capable to simulate accurately a range of free-surface flow problems using a very small number of vertical layers (e.g. two,four layers). The developed model is second-order accuracy in time and space and is unconditionally stable; and it can be effectively used to model 3D surface wave motions. Copyright © 2004 John Wiley & Sons, Ltd. [source] The effect of high pressure treatment on rheological characteristics and colour of mango pulpINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2005Jasim Ahmed Summary The effect of high-pressure (HP) treatment (100,400 MPa for 15 or 30 min at 20 °C) on the rheological characteristics and colour of fresh and canned mango pulps was evaluated. Differences were observed in the rheological behaviour of fresh and canned mango pulps treated with HP. Shear stress,shear rate data of pulps were well described by the Herschel,Bulkley model. The consistency index (K) of fresh pulp increased with pressure level from 100 to 200 MPa while a steady decrease was noticed for canned pulp. For fresh pulp the flow behaviour index decreased with pressure treatment whereas an increasing trend was observed with canned pulp. Storage and loss moduli of treated fresh pulp with HP increased linearly with angular frequency up to 200 MPa for a treatment time of 30 min while a steady decreasing trend was found for processed pulp. No significant variation in colour was observed during pressure treatment. [source] Effect of initial concentration of bacterial suspensions on their inactivation by high hydrostatic pressureINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2002S. Furukawa The effects of initial concentration [104,109 colony forming units (CFU) mL,1] on the inactivation of vegetative cell suspensions (Escherichia coli) and spore suspensions (Bacillus subtilis) by hydrostatic pressure treatment were investigated. The inactivation rates of E. coli and B. subtilis decreased as the initial concentration of cell and spore suspensions increased. In the practical application of hydrostatic pressure treatment, it was considered that the initial concentration of the bacteria suspensions should be as low as possible. [source] Sleep Apnea, Delirium, Depressed Mood, Cognition, and ADL Ability After StrokeJOURNAL OF AMERICAN GERIATRICS SOCIETY, Issue 4 2001Olov Sandberg MD OBJECTIVES: The incidence of sleep apnea and stroke increases with age. The aim of this study was to investigate the presence of sleep apnea after stroke and its relationship to delirium, depressed mood, cognitive functioning, ability to perform activities of daily living (ADLs), and psychiatric and behavior symptoms. DESIGN:Cross-sectional study. SETTING:Geriatric stroke rehabilitation unit. PARTICIPANTS:133 patients (78 women and 55 men, mean age 77.1 ± 7.7 years) consecutively admitted to a geriatric stroke rehabilitation unit. MEASUREMENTS: All patients underwent overnight respiratory sleep recordings at 23 ± 7 days (range 11 to 41 days) after suffering a stroke. The patients were assessed using the Organic Brain Syndrome Scale, Montgomery-Åsberg-Depression-Rating Scale, Mini-Mental State Examination (MMSE), and Barthel-ADL Index. Sleep apnea was defined as an apnea-hypopnea index (AHI) of 10 or more. RESULTS: The median of the AHI for the studied sample (N = 133) was 13 (range 0,79; interquartile range 6,28). Fifty-nine percent fulfilled the criteria for sleep apnea; 52% with first-ever stroke had sleep apnea. More patients with sleep apnea than without were delirious, depressed, or more ADL-dependent. Sleep apnea patients also had a higher frequency of ischemic heart disease and had more often suffered from an earlier cerebral infarction. Multivariate analysis showed that obesity, low ADL scores, ischemic heart disease, and depressed mood were independently associated with sleep apnea. Low ADL scores, apnea-related hypoxemia, body mass index ,27, and impaired vision were independently associated with delirium. The presence of sleep apnea was not associated with any specific type of stroke or location of the brain lesion. CONCLUSIONS:Sleep apnea is common in stroke patients and is associated with delirium, depressed mood, latency in reaction and in response to verbal stimuli, and impaired ADL ability. We suggest a trial investigating whether delirium, depressed mood, and ADL ability improve with nasal continuous positive airway pressure treatment of sleep apnea in stroke patients. [source] Transdermal Clonidine Skin ReactionsJOURNAL OF CLINICAL HYPERTENSION, Issue 2 2002L. Michael Prisant MD The clonidine transdermal therapeutic system is being used as a therapy for blood pressure treatment. Systemic side effects seem to be fewer than with oral clonidine. However, localized skin reactions occur frequently and the incidence increases with the dose and duration of use. Common signs include erythema, scaling, vesiculation, excoriation, and induration. Allergic contact dermatitis is less frequent but common. Hyperpigmentation and depigmentation also occur. Pretreatment with 0.5% hydrocortisone is associated with less skin irritation and higher blood levels. Although oral clonidine is no longer widely used in the management of hypertension, awareness of these reactions to the transdermal delivery of this agent is important. [source] EFFECT OF HIGH PRESSURE TREATMENT ON CYTOPLASMIC 5,-NUCLEOTIDASE FROM RABBIT SKELETAL MUSCLEJOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2007SUNAO MORI ABSTRACT We investigated the effect of high-pressure treatment on the properties of cytoplasmic 5, -nucleotidase (NT), which converts inosine monophosphate (IMP) into inosine. After pressure treatment at 400 MPa, the activity of purified IMP-NT remained at almost 100%, but the activity of partially purified adenosine monophosphate (AMP)-NT decreased to about 40%. These data suggest that there is a difference in the pressure stability between the enzymes. In situ fluorescence spectroscopy of IMP-NT under pressure showed that its pressure-induced denaturation was reversible. When the pressure was reduced from the highest pressure to ambient pressure, hysteresis was observed. This suggests that high pressure treatment may lead to a partial change in the affinity of the subunits for each other once they have dissociated. The activities of IMP-NT and AMP-NT extracted from pressure-treated muscles decreased remarkably between 250 and 450 MPa, but IMP-NT was more stable than AMP-NT. [source] EFFECT OF HIGH-PRESSURE PROCESSING ON TEXTURE AND DRYING BEHAVIOR OF PINEAPPLEJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2009A.R.P. KINGSLY ABSTRACT The effect of high-pressure processing on texture and drying behavior of pineapple slices was investigated. Pineapple slices were high pressure processed at 50, 100, 300, 500 and 700 MPa at 25C for 10 min. The control, hot water-blanched and high-pressure processed samples were then dehydrated at 70C. Application of high pressure reduced the sample hardness, springiness and chewiness while it had no significant effect on cohesiveness of pineapple. Elevated pressure treatment (,500 MPa) reduced drying time more effectively than for the other pretreated samples. Experimental dehydration data were empirically fitted using six thin-layer drying models. Among the models tested, logarithmic model best described the drying behavior of pineapple slices. The effective moisture diffusivity was found to increase with an increase in the level of pressure up to 500 MPa, and the samples processed at 500 and 700 MPa had higher diffusivity values than blanched samples. PRACTICAL APPLICATIONS This work shows that high-pressure blanching of pineapple can be an alternative for hot water blanching, before dehydration. The results may find application in development of quality snack food from pineapple fruits. [source] Pasteurization of Fruit Juices by Means of a Pulsed High Pressure ProcessJOURNAL OF FOOD SCIENCE, Issue 3 2010Giorgio Donsì ABSTRACT:, The use of pulsed high hydrostatic pressure was investigated as a possible approach to stabilize foodstuffs. The objective of this article was to investigate the effect of the main processing variables (pressure [150 to 300 MPa], temperature levels [25 to 50 °C], and pulse number [1 to 10]) on the sanitation of nonpasteurized clear Annurca apple juice as well as freshly-squeezed clear orange juice. The aim of the article was the optimization of the process parameters in step-wise pressure treatment (pressure holding time of each pulse: 60 s, compression rate: 10.5 MPa/s, decompression time: 2 to 5s). The shelf life of the samples, processed at optimized conditions, was evaluated in terms of microbiological stability and quality retention. According to our experimental results, the efficiency of pulsed high pressure processes depends on the combination of pulse holding time and number of pulses. The pulsed high pressure cycles have no additive or synergetic effect on microbial count. The efficacy of the single pulses decreases with the increase of the pulse number and pressure level. Therefore the first pulse cycle is more effective than the following ones. By coupling moderate heating to high pressure, the lethality of the process increases but thermal degradation of the products can be detected. The optimization of the process condition thus results in a compromise between the reduction of the pressure value, due to the synergetic temperature action, and the achievement of quality of the final production. The juices processed under optimal processing conditions show a minimum shelf life of 21 d at a storage temperature of 4 °C. [source] Image Analysis Based Quantification of Bacterial Volume Change with High Hydrostatic PressureJOURNAL OF FOOD SCIENCE, Issue 9 2008M. Pilavtepe-Çelik ABSTRACT:, Scanning electron microscopy (SEM) images of Staphylococcus aureus 485 and Escherichia coli O157:H7 933 were taken after pressure treatments at 200 to 400 MPa. Software developed for this purpose was used to analyze SEM images and to calculate the change in view area and volume of cells. Significant increase in average cell view area and volume for S. aureus 485 was observed in response to pressure treatment at 400 MPa. Cell view area for E. coli O157:H7 933 significantly increased at 325 MPa, the maximum pressure treatment tested against this pathogen. In contrast to S. aureus, cells of E. coli O157:H7 exhibited significant increase in average view area and volume at 200 MPa. The pressure-induced increase in these parameters may be attributed to modifications in membrane properties, for example, denaturation of membrane-bound proteins and pressure-induced phase transition of membrane lipid bilayer. [source] Impact of Supercritical Carbon Dioxide and High Pressure on Lipoxygenase and Peroxidase ActivityJOURNAL OF FOOD SCIENCE, Issue 8 2000W. TEDJO ABSTRACT: The effects of supercritical carbon dioxide (ScCO2) treatment and high hydrostatic pressure treatment on the activities of lipoxygenase (LOX) and peroxidase (POD) were studied. Hydrostatic pressure treatment (240 MPa, 55 °C, 15 min) of LOX and POD in 30% sucrose solutions without buffer led to approximately 80% and approximately 50% residual activity, respectively. Application of ScCO2 (35.2 MPa, 40 °C, 15 min for LOX and 62.1 MPa, 55 °C, 15 min for POD) achieved approximately 35% LOX and approximately 65% POD inactivity in 30 % sucrose solutions. Total inactivation of LOX (10.3 MPa, 50 °C and 15 min) and of POD (62.1 MPa, 55 °C and 15 min) could be achieved through ScCO2 treatment of unbuffered solution. Increasing the concentration of sucrose and buffering (pH range 4 to 9) of enzyme solutions resulted in increased resistance of the enzymes to ScCO2 treatment. [source] Continuous positive airway pressure treatment for obstructive sleep apnoea reduces resting heart rate but does not affect dysrhythmias: a randomised controlled trialJOURNAL OF SLEEP RESEARCH, Issue 3 2009SONYA CRAIG Summary Obstructive sleep apnoea (OSA) is associated with cardiovascular morbidity and may precipitate cardiac dysrhythmias. Uncontrolled reports suggest that continuous positive airway pressure (CPAP) may reduce dysrhythmia frequency and resting heart rate. We undertook a randomised controlled trial of therapeutic CPAP and compared with a subtherapeutic control which included an exploration of changes in dysrhythmia frequency and heart rate. Values are expressed as mean (SD). Eighty-three men [49.5 (9.6) years] with moderate,severe OSA [Oxygen Desaturation Index, 41.2 (24.3) dips per hour] underwent 3-channel 24-h electrocardiograms during normal daily activities, before and after 1 month of therapeutic (n = 43) or subtherapeutic (n = 40) CPAP. Recordings were manually analysed for mean heart rate, pauses, bradycardias, supraventricular and ventricular dysrhythmias. The two groups were well matched for age, body mass index, OSA severity, cardiovascular risk factors and history. Supraventricular ectopics and ventricular ectopics were frequently found in 95.2% and 85.5% of patients, respectively. Less common were sinus pauses (42.2%), episodes of bradycardia (12%) and ventricular tachycardias (4.8%). Compared with subtherapeutic control, CPAP reduced mean 24-h heart rate from 83.0 (11.5) to 79.7 (9.8) (P < 0.002) in the CPAP group compared with a non-significant rise (P = 0.18) from 79.0 (10.4) to 79.9 (10.4) in the subtherapeutic group; this was also the case for the day period analysed separately. There was no significant change in the frequencies of dysrhythmias after CPAP. Four weeks of CPAP therapy reduces mean 24-h heart rate possibly due to reduced sympathetic activation but did not result in a significant decrease in dysrhythmia frequency. [source] Thermo- and galvanomagnetic measurements of semiconductors at ultrahigh pressurePHYSICA STATUS SOLIDI (B) BASIC SOLID STATE PHYSICS, Issue 2 2003Vladimir V. Shchennikov Abstract The thermoelectric power, magnetoresistance, and thermomagnetic effects were measured for Te and Se micro-samples in the vicinity of semiconductor,metal phase transitions at high pressure. From longitudinal and transverse Nernst-Ettingshausen effects the scattering parameter r of holes was estimated and a decrease of the effective mass of holes was found during the closing of semiconductor gap. After the high pressure treatment an inversion of the sign of parameter r corresponding to a change of scattering mechanism was observed for the Te sample due to an increase of the density of lattice defects. [source] Pressure dissociation studies provide insight into oligomerization competence of temperature-sensitive folding mutants of P22 tailspikePROTEIN SCIENCE, Issue 6 2004Brian G. Lefebvre Abstract Several temperature-sensitive folding (tsf) mutants of the tailspike protein from bacteriophage P22 have been found to fold with lower efficiency than the wild-type sequence, even at lowered temperatures. Previous refolding studies initiated from the unfolded monomer have indicated that the tsf mutations decrease the rate of structured monomer formation. We demonstrate that pressure treatment of the tailspike aggregates provides a useful tool to explore the effects of tsf mutants on the assembly pathway of the P22 tailspike trimer. The effects of pressure on two different tsf mutants, G244R and E196K, were explored. Pressure treatment of both G244R and E196K aggregates produced a folded trimer. E196K forms almost no native trimer in in vitro refolding experiments, yet it forms a trimer following pressure in a manner similar to the native tailspike protein. In contrast, trimer formation from pressure-treated G244R aggregates was not rapid, despite the presence of a G244R dimer after pressure treatment. The center-of-mass shifts of the fluorescence spectra under pressure are nearly identical for both tsf aggregates, indicating that pressure generates similar intermediates. Taken together, these results suggest that E196K has a primary defect in formation of the ,-helix during monomer collapse, while G244R is primarily an assembly defect. [source] Investigating the potential of Bacillus subtilis ,-amylase as a pressure-temperature-time indicator for high hydrostatic pressure pasteurization processesBIOTECHNOLOGY PROGRESS, Issue 4 2009Tara Grauwet Abstract The potential of Bacillus subtilis ,-amylase (BSA) as a pressure-temperature-time indicator (pTTI) for high pressure pasteurization processing (400,600 MPa; Ti 10,40°C; 1,15 min) was investigated. A stepwise approach was followed for the development of an enzyme-based, extrinsic, isolated pTTI. First, based on literature data on the pressure stability, BSA was selected as a candidate indicator. Next to the accuracy and ease of the measurement of the indicator's response (residual activity) to the pressure treatment, the storage and handling stability of BSA at atmospheric pressure was verified. Second, the stability of BSA at a constant temperature (T) and time in function of pressure (p) was investigated. Solvent engineering was used to shift the inactivation window of BSA in the processing range of interest. Third, the enzyme (1 g/L BSA,MES 0.05 M pH 5.0) was kinetically calibrated under isobaric-isothermal conditions. Time dependent changes in activity could be modeled best by a first-order model. Except for low pressures and high temperatures, a synergistic effect between pressure and temperature could be observed. Based on the model selected to describe the combined p,T-dependency of the inactivation rate constant, an elliptically shaped isorate contour plot could be constructed, illustrating the processing range where BSA can be used to demonstrate temperature gradients. Fourth, the validity of the kinetic model was tested successfully under dynamic conditions similar to those used in food industry. Finally, the indicator was found suitable to demonstrate nonuniformity in two-sectional planes of a vertical, single vessel system. © 2009 American Institute of Chemical Engineers. Biotechnol. Prog., 2009 [source] Evaluation of Process-Induced Dimensional Changes in the Membrane Structure of Biological Cells Using Impedance MeasurementBIOTECHNOLOGY PROGRESS, Issue 3 2002Alexander Angersbach The impact of high intensity electric field pulses, high hydrostatic pressure, and freezing-thawing on local structural changes of the membrane was determined for potato, sugar beet tissue, and yeast suspensions. On the basis of the electrophysical model of cell systems in biological tissues and suspensions, a method was derived for determining the extent of local damage of cell membranes. The method was characterized by an accurate and rapid on-line determination of frequency-dependent electrical conductivity properties from which information on microscopic events on cellular level may be deduced. Evaluation was based on the measurement of the relative change in the sampleapos;s impedance at characteristically low ( fl) and high ( fh) frequencies within the ,-dispersion range. For plant and animal cells the characteristic frequencies were fl , 5 kHz and fh > 5 MHz and for yeast cells in the range fl , 50 kHz and fh > 25 MHz. The observed phenomena were complex. The identification of the underlying mechanisms required consideration of the time-dependent nature of the processing effects and stress reactions of the biological systems, which ranged from seconds to several hours. A very low but significantly detectable membrane damage (0.004% of the total area) was found after high hydrostatic pressure treatment of potato tissue at 200 MPa. The membrane rupture in plant tissue cells was higher after freezing and subsequent thawing (0.9% of total area for potato cells and 0.05,0.07% for sugar beet cells determined immediately after thawing), which increased substantially during the next 2 h. [source] High Pressure Processing , a Database of Kinetic InformationCHEMIE-INGENIEUR-TECHNIK (CIT), Issue 8 2008R. Buckow Abstract Hydrostatic high pressure technology is relatively new to food industry and is more and more considered as an alternative to traditional preservation methods like heat processing. The inactivation of bacteria, spores, viruses and enzymes has been demonstrated in numerous papers, and various schemes for modelling the experimental inactivation data have been suggested. Although there are similarities to heat inactivation kinetics it is generally agreed that the heat process safety assessment with its typical indicator organisms cannot simply be transferred to high pressure treatment. In this paper a database is introduced which aims at the comparison of published kinetic high pressure inactivation data by using suitable mathematical modelling tools. For the sake of clarity, the functional associations of pressure, temperature and exposure time is presented by means of pressure-temperature diagrams (pT -diagrams), which show pressure-temperature combinations yielding to a desired reaction (e.g. inactivation) rate constant. Thus, the database software was particularly designed to enable the user to call up pressure-temperature dependent function equations for a number of micro-organisms, enzymes and food constituents and to visualize them in pT -diagrams for predetermined treatment times or as kinetics under predetermined p - T conditions. In addition, the database also features a simple calculator tool which allows the user to make an entry in three of the four process conditions (pressure level, temperature level, inactivation level, dwell time) and calculate the remaining forth process condition. The database is accessible through the internet and is continuously updated on the basis of the most recent publications and own experimental data. [source] FLOW AND VISCOELASTIC PROPERTIES OF PRESSURIZED AVOCADO PUREEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3-4 2005G. TABILO-MUNIZAGA ABSTRACT The flow and viscoelastic properties of pressurized avocado puree were evaluated. Avocado puree with pH adjusted to 4.1 was treated with ultra high pressure (UHP) at 517, 600 or 676 MPa at 21C. Each pressure was applied in oscillation mode, three pulses of 6 min each. Flow curves were obtained for each treatment, and hysteresis areas were also evaluated. The corrected flow curves were fitted using the Herschel-Bulkley model, and flow index (n), consistency index (k), and yield stress (,0) were reported. The storage (G,) and loss (G,) moduli of avocado puree were obtained through oscillatory testing. The results showed that the Herschel-Bulkley model fitted the curves with correlation coefficients ranging from 0.85 to 0.97; however, good correlation was not observed after 20/s of shear rate. Pressurized avocado puree exhibited pseudoplastic characteristics and time dependency. The flow index values were <1 for all pressure treatments. The magnitudes of elastic modulus (G,) and complex viscosity increased with increased intensity of UHP treatments. [source] Onion Cells After High Pressure and Thermal Processing: Comparison of Membrane Integrity Changes Using Different Analytical Methods and Impact on Tissue TextureJOURNAL OF FOOD SCIENCE, Issue 7 2010Maria E. Gonzalez Abstract:, Two different analytical methods were evaluated for their capacity to provide quantitative information on onion cell membrane permeability and integrity after high pressure and thermal processing and to study the impact of these processing treatments on cell compartmentalization and texture quality. To determine changes in cell membrane permeability and/or integrity the methodologies utilized were: (1) measurement of a biochemical product, pyruvate, formed as a result of membrane permeabilization followed by enzymatic activity and (2) leakage of electrolytes into solution. These results were compared to previously determined methods that quantified cell viability and 1H-NMR T2 of onions. These methods allowed for the monitoring of changes in the plasma and tonoplast membranes after high pressure or thermal processing. High pressure treatments consisted of 5 min holding times at 50, 100, 200, 300, or 600 MPa. Thermal treatments consisted of 30 min water bath exposure to 40, 50, 60, 70, or 90 °C. There was strong agreement between the methods in the determination of the ranges of high pressure and temperature that induce changes in the integrity of the plasma and tonoplast membranes. Membrane rupture could clearly be identified at 300 MPa and above in high pressure treatments and at 60 °C and above in the thermal treatments. Membrane destabilization effects could already be visualized following the 200 MPa and 50 °C treatments. The texture of onions was influenced by the state of the membranes and was abruptly modified once membrane integrity was lost. Practical Application:, In this study, we used chemical, biochemical, and histological techniques to obtain information on cell membrane permeability and onion tissue integrity after high pressure and thermal processing. Because there was strong agreement between the various methods used, it is possible to implement something relatively simple, such as ion leakage, into routine quality assurance measurements to determine the severity of preservation methods and the shelf life of processed vegetables. [source] Image Analysis Based Quantification of Bacterial Volume Change with High Hydrostatic PressureJOURNAL OF FOOD SCIENCE, Issue 9 2008M. Pilavtepe-Çelik ABSTRACT:, Scanning electron microscopy (SEM) images of Staphylococcus aureus 485 and Escherichia coli O157:H7 933 were taken after pressure treatments at 200 to 400 MPa. Software developed for this purpose was used to analyze SEM images and to calculate the change in view area and volume of cells. Significant increase in average cell view area and volume for S. aureus 485 was observed in response to pressure treatment at 400 MPa. Cell view area for E. coli O157:H7 933 significantly increased at 325 MPa, the maximum pressure treatment tested against this pathogen. In contrast to S. aureus, cells of E. coli O157:H7 exhibited significant increase in average view area and volume at 200 MPa. The pressure-induced increase in these parameters may be attributed to modifications in membrane properties, for example, denaturation of membrane-bound proteins and pressure-induced phase transition of membrane lipid bilayer. [source] Combined Carbon Dioxide and High Pressure Inactivation of Pectin Methylesterase, Polyphenol Oxidase, Lactobacillus plantarum and Escherichia coliJOURNAL OF FOOD SCIENCE, Issue 2 2002H. Corwin ABSTRACT: High pressure processing (HPP) and CO2have both been shown to increase food product shelf-life. CO2 was added at approximately 0.2 molar % to solutions processed at 500 to 800 MPa in order to further inactivate pectin methylesterase (PME), polyphenol oxidase (PPO), L. plantarum ATCC 8014, and E. coli K12. An interaction was found between CO2 and pressure at 25 °C and 50 °C for PME and PPO, respectively. Activity of PPO was decreased by CO2 at all pressure treatments. The interaction between CO2 and pressure was significant for L. plantarum with a significant decrease in survivors due to the addition of CO2 at all pressures studied. No significant effect on E. coli survivors was seen with CO2 addition. [source] Inactivation of Campylobacter jejuni by high hydrostatic pressureLETTERS IN APPLIED MICROBIOLOGY, Issue 6 2004E.B. Solomon Abstract Aims:, To investigate the response of Campylobacter jejuni ATCC 35919 and 35921 to high pressure processing (HPP) while suspended in microbiological media and various food systems. Methods and Results:,Campylobacter jejuni 35919 and 35921 were subjected to 10-min pressure treatments between 100 and 400 MPa at 25°C suspended in Bolton broth, phosphate buffer (0·2 m, pH 7·3), ultra-high temperature (UHT) whole milk, UHT skim milk, soya milk and chicken pureé. The survivability of C. jejuni was further investigated by inoculated pack studies. HPP at 300,325 MPa for 10 min at 25°C was sufficient to reduce viable numbers of both strains to below detectable levels when cells were pressurized in Bolton broth or phosphate buffer. All food products examined offered a protective effect in that an additional 50,75 MPa was required to achieve similar levels of inactivation when compared with broth and buffer. Inoculated pack studies showed that the survivability of C. jejuni following pressurization improved with decreasing post-treatment storage temperature. Significance and Impact of the Study:, These data demonstrated that HPP at levels of ,400 MPa, can inactivate C. jejuni in both model and food systems. [source] | |||||||||||||||||||