Open AccessComments on the High Pressure Preservation of Human Milk
Author(s) -
Sylwester J. Rzoska,
Elżbieta Rosiak,
Małgorzata Rutkowska,
Aleksandra Drozd-Rzoska,
Aleksandra Wesołowska,
Maria Katarzyna Borszewska−Kornacka
Publication year - 2017
Publication title -
food science and nutrition studies
Language(s) - English
Resource type - Journals
eISSN - 2573-167X
pISSN - 2573-1661
DOI - 10.22158/fsns.v1n2p71
Subject(s) - high pressure , food science , decompression , chemistry , zoology , physics , biology , mechanics , thermodynamics
The current state of studies on the high pressure preservation of the human milk is briefly presented. It is indicated that reaching (i) the antimicrobial safety, (ii) antiviral safety, and (iii) high nutritional, metabolic and immunological quality, may be difficult for a “classical” single pressure pulse High Pressure Preservation (HPP) treatment. It is shown that the sudden decompression leads to additional physical processes, which can be important for supporting the HPP technology. Additional advantages were reached due to the two-pulse compression, with subsequent values: P = 200 MPa and 400 MPa. Tests included the microbiological insight for the two-weeks storage. It is also shown that the decay of the number of microorganisms under the high pressure follows the relation n(t) = n 0 exp(At)exp(Bt 2 ). Finally, issues regarding containers for the high pressure preservation of human milk are discussed.