Warming of olive oil processed by high hydrostatic pressure

被引：8

作者：

Houska, M

Kubásek, M

Strohalm, J

Landfeld, A

Kamarád, J

机构：

[1] Food Res Inst Prague, Prague 10231 10, Czech Republic

[2] Prague Agr Univ, CR-16521 Prague 6, Czech Republic

[3] AS CR, Inst Phys, Prague 18221 8, Czech Republic

来源：

HIGH PRESSURE RESEARCH | 2004年 / 24卷 / 02期

关键词：

olive oil; food processing; high pressure; warming;

D O I：

10.1080/08957950410001721173

中图分类号：

O4 [物理学];

学科分类号：

0702 ;

摘要：

The temperature increase of olive oil induced by quasi-adiabatic compression has been measured in a high-pressure apparatus for a study of food processing. Using the experimental data and basic thermodynamic relations, the parameters for a simple mathematical modelling of thermal conditions in the oil during its pressure processing were derived. This procedure avoids difficulties connected with a precision determination of the individual thermal properties of the food constituents that are necessary for an exact physical description of the process. The general use of the mathematical model in the pressure technology of the food processing is discussed.

引用

页码：303 / 308

页数：6

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