The application of high-hydrostatic pressures on food or food ingredients is often denoted as the new dimension of food processing. Besides the classical thermal treatment, the application of hydrostatic pressures up to 10.000 bar allows the development of new products of high quality. Furthermore, valuable constituents of food, e.g. aroma compounds and vitamins, are conserved during high-pressure processing, whereas microorganisms and enzymes are inactivated. During this high pressure treatment the density affects heat and mass transfer in the vessel. So it influences the time constant of inhomogenities, which appear during pressure application [1]. Therefore density rsp. compressibility are important parameters for process design and analysis. Moreover high precision density or compressibility data allow the calculation of partial volumes that indicate volume changes due to hydratisation of solutes [2] or pressure-unfolding of proteins [3].
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