Transport Phenomena in Foods Under High Hydrostatic Pressure

摘要

The effect of high hydrostatic pressure treatments on the mass transport and diffusion of sugar (sucrose) in apple cuts has been evaluated. Experiments have shown how high pressure increases the mass transport effect. With an increase in the sugar content of the foodstuff and a consequent reduction in the water content some foods could be stabilized by high pressure. The effects of pressure between 200 and 800 MPa, time from 2 to 120 min, temperature between 4 and 40 deg C and the sugar concentration of the solute have all been studied.