Mathematical Model for Prediction of Compression Heating of Foods Processed with Ultra-high Hydrostatic Pressure
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Abstract:
In this study, we aimed to predict the behavior of foods during compression heating using ultra-high hydrostatic pressure and to accurately control processing conditions for sterilization. The compression heating values of food and their components under low heat loss (simulated with a Teflon sleeve) were measured and a method to predict the compression heating value for a particular food item was proposed. A comparison of the estimated and measured values showed that this method could accurately predict compression heating values of food. Within a certain range of pressure and temperature, the compression heating value of food could be determined using the initial temperature and pressure, as derived from the first law of thermodynamics. The fitted compression heating value was obtained from an empirical equation, and the relationship between compression heating values of food and initial pressure/temperature was established. The compression heating values of water, soybean oil, and olive oil were determined under the lower heat loss of 100~400 MPa and 22~55 ℃. The results showed that the three regression coefficients (R2) obtained by applying the regression equation were 0.976, 0.990, and 0.981, respectively. In addition, the measured value was compared with the value predicted using the equation and the relative errors were found to be less than 5%. This finding indicates that this equation provides a valid prediction.
