Melting endothermic technique for establishing different phase diagram pathways during high pressure treatment of liquid foods

文献类型： 外文期刊

第一作者： Yu, Yong

作者： Yu, Yong;Zheng, Zhuoyun;Hu, Lihui;Zhu, Songming;Yu, Yong;Zheng, Zhuoyun;Hu, Lihui;Zhu, Songming;Wang, Chunfang;Ramaswamy, Hosahalli S.

作者机构：

关键词： Melting endothermic; Phase diagram; Simon-like equations; Phase transition

期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：5.916； 五年影响因子：6.159 ）

ISSN： 1466-8564

年卷期： 2020 年 62 卷

页码：

收录情况： SCI

摘要： The principle of endothermic melting was used to trace the path of phase diagram of foods covering Ice I and Ice III. Fitting the experimental data by parameters of the Simon-Like equations for pure water, R-2 values of 0.999 and 0.952 for Ice I and Ice III, respectively, were obtained with a mean error less than 5%. Using this method, phase diagrams of fruit juice and milk in Ice I and Ice III were then obtained, and R-2 values in Ice I and Ice III of 0.990 & 0.583 for fruit juice, and 0.991 & 0.886 for milk, respectively, were obtained. Similarly, based on the principle of the melting endothermic of glucose solution and sodium chloride solution under high pressure, pure water and milk could be cooled to pass through different phase transitions regimes. The developed concept and experimental set up are currently can be used for evaluating microbial destruction kinetics as influenced by phase transition HP treatment. Industrial relevance: This paper uses the principle of melting endotherm to experimentally obtain the phase diagram of juice and milk, and realize the self-cooling of water and milk. The food (water and milk) can be cooled by the melting endotherm of cooling solution using a simple cooling set-up, and achieve different phase transition profiles with any ordinary high pressure treatment vessel that can operate at 400 MPa. This method overcomes the limitation of previous research studies which rely on more sophisticated and expensive high-pressure- equipment with jacketing and cooling of the pressure chamber with an add on refrigeration source. The developed technique can be used to evaluate microbial destruction as influenced by phase transition, greatly simplifying the experimental process and equipment requirement.

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