Compressibility and density of select liquid and solid foods under pressures up to 700MPa

Min, Stephen; Sastry, Sudhir K.; Balasubramaniam, V.M.

doi:10.1016/j.jfoodeng.2009.09.003

Cited by 44 publications

(45 citation statements)

References 29 publications

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“…Therefore, it is reasonable to consider the behaviour of these fluids was Newtonian for these tests. * Viscosities reported at 34.5 MPa by the producer; ** Obtained from [22]; *** These values were calculated based on the maximum injection rate of each fluid. , and a synthetic sample accommodated in the TTSC using the spacer blocks (Bottom).…”

Section: Fracturing Fluid Injectionmentioning

confidence: 99%

Near Wellbore Hydraulic Fracture Propagation from Perforations in Tight Rocks: The Roles of Fracturing Fluid Viscosity and Injection Rate

et al. 2017

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Abstract:Hydraulic fracture initiation and near wellbore propagation is governed by complex failure mechanisms, especially in cased perforated wellbores. Various parameters affect such mechanisms, including fracturing fluid viscosity and injection rate. In this study, three different fracturing fluids with viscosities ranging from 20 to 600 Pa.s were used to investigate the effects of varying fracturing fluid viscosities and fluid injection rates on the fracturing mechanisms. Hydraulic fracturing tests were conducted in cased perforated boreholes made in tight 150 mm synthetic cubic samples. A true tri-axial stress cell was used to simulate real far field stress conditions. In addition, dimensional analyses were performed to correspond the results of lab experiments to field-scale operations. The results indicated that by increasing the fracturing fluid viscosity and injection rate, the fracturing energy increased, and consequently, higher fracturing pressures were observed. However, when the fracturing energy was transferred to a borehole at a faster rate, the fracture initiation angle also increased. This resulted in more curved fracture planes. Accordingly, a new parameter, called fracturing power, was introduced to relate fracture geometry to fluid viscosity and injection rate. Furthermore, it was observed that the presence of casing in the wellbore impacted the stress distribution around the casing in such a way that the fracture propagation deviated from the wellbore vicinity.

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Section: Fracturing Fluid Injectionmentioning

confidence: 99%

Near Wellbore Hydraulic Fracture Propagation from Perforations in Tight Rocks: The Roles of Fracturing Fluid Viscosity and Injection Rate

et al. 2017

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“…However, it is difficult to see how mechanical transmission of pressure would be affected by the presence of solutes. An alternative explanation is that concentrated solutions of salts are less compressible than pure water (28,29) and that a reduction in the bulk compressibility of water might reduce the deformation of cell structures under pressure. In this regard, Moussa et al (30) proposed that concentrated solutions or dehydration reduce cell damage by minimizing volume changes under pressure.…”

Section: Discussionmentioning

confidence: 99%

Effect of Pressure-Induced Changes in the Ionization Equilibria of Buffers on Inactivation of Escherichia coli and Staphylococcus aureus by High Hydrostatic Pressure

Gayán

Condón

Álvarez

et al. 2013

Appl Environ Microbiol

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bSurvival rates of Escherichia coli and Staphylococcus aureus after high-pressure treatment in buffers that had large or small reaction volumes (⌬V°), and which therefore underwent large or small changes in pH under pressure, were compared. At a low buffer concentration of 0.005 M, survival was, as expected, better in MOPS (morpholinepropanesulfonic acid), HEPES, and Tris, whose ⌬V°values are approximately 5.0 to 7.0 cm 3 mol ؊1 , than in phosphate or dimethyl glutarate (DMG), whose ⌬V°values are about ؊25 cm 3 mol ؊1 . However, at a concentration of 0.1 M, survival was unexpectedly better in phosphate and DMG than in MOPS, HEPES, or Tris. This was because the baroprotective effect of phosphate and DMG increased much more rapidly with increasing concentration than it did with MOPS, HEPES, or Tris. Further comparisons of survival in solutions of salts expected to cause large electrostriction effects (Na 2 SO 4 and CaCl 2 ) and those causing lower electrostriction (NaCl and KCl) were made. The salts with divalent ions were protective at much lower concentrations than salts with monovalent ions. Buffers and salts both protected against transient membrane disruption in E. coli, but the molar concentrations necessary for membrane protection were much lower for phosphate and Na 2 SO 4 than for HEPES and NaCl. Possible protective mechanisms discussed include effects of electrolytes on water compressibility and kosmotropic and specific ion effects. The results of this systematic study will be of considerable practical significance in studies of pressure inactivation of microbes under defined conditions but also raise important fundamental questions regarding the mechanisms of baroprotection by ionic solutes.

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“…Nguyen et al (25), measured up to 600 MPa at 25 o C In situ density: In high pressure processing, measurement of material density changes under pressure is required for estimation of compressibility and compression heating of materials, and for modeling thermal profiles of pressurized food systems (15,28,29). Experiments have been conducted to measure the compressibility of different food materials under pressure (15,(29)(30)(31)(32).…”

Section: )mentioning

confidence: 99%

“…Experiments have been conducted to measure the compressibility of different food materials under pressure (15,(29)(30)(31)(32). Piezometer, piston-displacement, and hydrometer methods have been used for measurement of the volumetric properties of foods under pressure (33).…”

Section: )mentioning

confidence: 99%

“…More recently, a variable volume piezometer and a linear variable differential transformer were used to measure the compressibility and density of both liquid and solid foods under pressure (15,29,30,32). Parameters of empirical models for estimation of density changes of selected foods as a function of pressure are shown in Table 3, and function as follows:…”

Section: )mentioning

confidence: 99%

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Practical estimation of the in situ physical properties of foods under high pressure

Park

Jun

2015

Food Sci Biotechnol

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High pressure processing is a novel food processing technology that has shown great potential for microbial efficacy with minimization of food quality changes. Recently, there has been an increase in research for evaluation of the in situ properties of food matrices under high pressure. Information regarding in situ properties of foods is required for validation of the process uniformity of pressure and temperature during high pressure processing. This review describes changes in the in situ physical properties of different foods undergoing high pressure treatment and empirical models for estimation are developed. Experimental techniques for development of in situ property measurement sensors are also reviewed.

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Compressibility and density of select liquid and solid foods under pressures up to 700MPa

Cited by 44 publications

References 29 publications

Near Wellbore Hydraulic Fracture Propagation from Perforations in Tight Rocks: The Roles of Fracturing Fluid Viscosity and Injection Rate

Near Wellbore Hydraulic Fracture Propagation from Perforations in Tight Rocks: The Roles of Fracturing Fluid Viscosity and Injection Rate

Effect of Pressure-Induced Changes in the Ionization Equilibria of Buffers on Inactivation of Escherichia coli and Staphylococcus aureus by High Hydrostatic Pressure

Practical estimation of the in situ physical properties of foods under high pressure

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