By Joseph R. Strayer, editor in chief
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Extra resources for Dictionary of the Middle Ages. Vol. 11. Scandinavian languages - Textiles, Islamic
During HPSF, the sample is first cooled to sub-zero temperatures under pressure without a phase transition. The food sample is typically cooled to À20 C at 200 MPa, at which pressure the water remains in a liquid state. Subsequently, the pressure is released and returned to atmospheric pressure rapidly. The rapid depressurization induces sudden supercooling throughout the sample, and the sample undergoes a sudden temperature rise to the phase change temperature at the current pressure. Partial freezing is initiated during this phase due to high supercooling of the sample.
African Journal of Biotechnology 7, 2739e2767. , 2012. Inactivation of foodborne pathogens in raw milk using high hydrostatic pressure. Food Control 28, 273e278.
However, this benefit was not always observed. Generally, more studies are expected to investigate the feasibility of using HP as a pre-treatment prior to dehydration and frying processes, as well as studying the rheological properties of protein-based foods processed by HP. , 2011). , 2011). In this way, it will be easier for food companies to establish an HACCP system for HP food processes. Fifth, since a considerably high level of pressure may be detrimental to the sensory quality of food in some cases, combining HP with other non-thermal technologies, to reduce the pressure level during processing may be the best way forward.
Dictionary of the Middle Ages. Vol. 11. Scandinavian languages - Textiles, Islamic by Joseph R. Strayer, editor in chief