Effect of polarity and molecular structure of selected liquids on their heat of compression during high pressure processing

Author： Ramaswamy R. Balasubramaniam V. M.

Publisher： Taylor & Francis Ltd

ISSN： 0895-7959

Source： International Journal of High Pressure Research, Vol.27, Iss.2, 2007-06, pp. : 299-307

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Abstract

During high-pressure processing (HPP) of food materials, water and fatty food components showed lowest and highest heat of compression (δ) values, respectively. A study was conducted to evaluate the relationship between δ of selected liquids under pressure and their polarity index. The influence of carbon chain length and degree of unsaturation on the δ values was also evaluated. While polar liquids showed a linear trend with the δ, non-polar liquids exhibited a nonlinear relationship. δ values decreased with increasing polarity index (8.8 °C per100 MPa for chloroform to 3 °C per100 MPa for water). Change in carbon chain length (C2 to C4) and degree of saturation (C18:1 to C18:3) of selected fatty acids were found to have an effect on the δ only at elevated pressures. The study would aid in improving our understanding of thermal non-uniformities during HPP.