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A Model for Real Thermal Control in High‐Pressure Treatment of Foods
Author(s) -
Otero Laura,
MolinaGarcía Antonio D.,
Ramos Angel M.,
Sanz Pedro D.
Publication year - 2002
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp010157a
Subject(s) - cabin pressurization , thermal , work (physics) , high pressure , pressure control , process engineering , environmental science , thermodynamics , petroleum engineering , materials science , chemistry , computer science , mechanical engineering , composite material , engineering , physics
Abstract A model for the simulation of thermal exchanges in a complete high‐pressure equipment was developed. Good agreement between simulated and experimental time‐temperature profiles was found during different processes of pressurization and depressurization. The model allows study of the effect of different variables to improve thermal control in the treatments performed. This work involved an important advance in optimization and regulation of high‐pressure processes in the food industry.