Dynamics of fluid migration into porous solid matrix during high pressure treatment

Vatankhah, Hamed; Ramaswamy, Hosahalli S.

doi:10.1016/j.fbp.2017.03.007

Cited by 9 publications

(2 citation statements)

References 40 publications

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“…High pressure impregnation focuses on impregnation using high pressure processing. Under high pressure processing conditions, pressure‐driven flows lead to impregnation within the pores of a solid matrix immersed in a liquid medium (Vatankhah et al., 2017; Vatankhah & Ramaswamy, 2017). In this technology, the food product is immersed inside a rigid chamber filled with a fluid.…”

Section: Introductionmentioning

confidence: 99%

Novel isochoric impregnation to develop high‐quality and nutritionally fortified plant materials (apples and sweet potatoes)

Bilbao‐Sainz

Chiou

Takeoka

et al. 2022

Journal of Food Science

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Isochoric impregnation was explored as a novel pressure-assisted infusion technique to fortify plant materials with bioactive compounds. Apple and potato cylinders were impregnated with a sucrose solution containing 4% ascorbic acid (AA) while freezing under isochoric conditions. Isochoric impregnation resulted in greater infusion of AA compared to infusion at atmospheric pressure, which demonstrated the feasibility of this impregnation technology. Processing temperatures (-3 • C and -5 • C) and processing times (1, 3, and 5 h) significantly affected the AA infusion. The AA content values ranged from 446 to 516 mg/100 g for apples and 322 to 831 mg/100 g for sweet potatoes under isochoric conditions.For both plant materials, isochoric impregnation at -3 • C did not cause major changes in texture and microstructure of the biological tissues. These results indicated that isochoric impregnation of solid foods could be a feasible technology for infusion of bioactive compounds without significantly altering their matrix.

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Section: Introductionmentioning

confidence: 99%

Novel isochoric impregnation to develop high‐quality and nutritionally fortified plant materials (apples and sweet potatoes)

Bilbao‐Sainz

Chiou

Takeoka

et al. 2022

Journal of Food Science

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“…Similarly, higher pectin yields were also observed in lime peel using HPP‐assisted enzyme extraction (Naghshineh et al, 2013). The acid/enzyme solution can rapidly penetrate the peel of the fruit under high pressure during extraction because of the acceleration of the mass transfer rate by 2–4 times compared with that of traditional extraction methods (Vatankhah & Ramaswamy, 2017). For pomelo pectin, novel extraction techniques have been studied to obtain higher yields and different structural characteristics (Table 1); however, HPP has not yet been explored.…”

Section: Introductionmentioning

confidence: 99%

Effects of high‐pressure pretreatment on acid extraction of pectin from pomelo peel

Duan

Azarakhsh

et al. 2022

Int J of Food Sci Tech

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To explore the effects of high-pressure processing (HPP) pretreatment on pectin extraction from pomelo albedo, the extraction yield, and characteristics of pectin were compared with those obtained via traditional acid (A-pectin) extraction. Three different pressures (300, 450, and 600 MPa) and holding times (0, 5, and 10 min) were applied to the fresh albedo, followed by acid extraction. The yield, degree of esterification (DE), galacturonic acid (GalA) content, Fourier transform-infrared (FT-IR) spectra, and rheological properties of pectin were investigated. By comparison with A-pectin, the yield increased by more than two and four times at 300 MPa at holding times of 5 and 10 min, respectively. All extracted pectins were high methoxyl pectins (DE of 76.30-87.83%) with high GalA content (62.3-86.60%); however, there were significant decreases in DE and GalA content when pressure was increased to 600 MPa in comparison with A-pectin. The pressure level and holding time significantly influenced the viscosity of pectin, and HPP-pectin 300-5, 450-10, and 600-0 exhibited a much higher viscosity than A-pectin. Consequently, this study demonstrated that HPP pretreatment of fresh albedo can increase extraction yield and/or alter pectin characteristics for further industrial applications.

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High-Pressure Impregnation of Foods: Technology and Modelling Approaches

Vatankhah

Ramaswamy

2021

Food Eng Rev

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Dynamics of fluid migration into porous solid matrix during high pressure treatment

Cited by 9 publications

References 40 publications

Novel isochoric impregnation to develop high‐quality and nutritionally fortified plant materials (apples and sweet potatoes)

Novel isochoric impregnation to develop high‐quality and nutritionally fortified plant materials (apples and sweet potatoes)

Effects of high‐pressure pretreatment on acid extraction of pectin from pomelo peel

High-Pressure Impregnation of Foods: Technology and Modelling Approaches

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