APPLICATION OF HIGH-PRESSURE AND THERMOPHYSICAL PROPERTIES OF WATER TO BIOTECHNOLOGY

被引：42

作者：

MAKITA, T

机构：

[1] Thermophysics Lab., Research Institute for Production Development, Sakyo-ku, Kyoto, 606

来源：

FLUID PHASE EQUILIBRIA | 1992年 / 76卷

关键词：

PRESSURE-DENATURATION; STERILIZATION; PRESERVATION; FOODS; WATER; ADIABATIC; THAWING;

D O I：

10.1016/0378-3812(92)85079-N

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

The effects of high pressure on various biological materials, such as the denaturation of proteins, gelatinization of starches, and inactivation of enzymes, have been investigated for a long time. The pressure-induced denaturation of proteins would be applicable to the sterilization of microorganisms and the preservation of foods, without heating processes. Recently, pressure treatment has received a great deal of attention as it does not impair the natural flavor and color, as well as the nutrients in foods. In food technology, water is used as the pressure-transmitting medium from the standpoint of safety, both mechanically and sanitarily. Therefore, accurate data on thermophysical properties of water would be essential in the high-pressure processing. Fortunately, the International Association for the Properties of Water and Steam (IAPWS) has published the recommended values for various properties of water. It should be important to disseminate those values to the biological and food technology community.

引用

页码：87 / 95

页数：9

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