Journal of South China University of Technology (Natural Science Edition) ›› 2007, Vol. 35 ›› Issue (12): 132-136.

• Food Science & Technology • Previous Articles    

Compression Heating Characteristics of Pressure-Transmitting Fluids in High Hydrostatic Pressure Processing

Wang Biao-shi  Li Bian-sheng  Huang Juan  Zeng Qing-xiao  Li Lin   

  1. School of Light Industry and Food Sciences , South China Univ. of Tech. , Guangzhou 510640 , Guangdong , China
  • Received:2007-03-20 Online:2007-12-25 Published:2007-12-25
  • Contact: 王标诗(1980-) ，男，博士生，主要从事食品工程研究 E-mail:hang_kong2002@163.com
  • About author:王标诗(1980-) ，男，博士生，主要从事食品工程研究
  • Supported by:

    国家自然科学基金重点项目(20436020) ;广东省自然科学基金资助项目(05006597 )

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Abstract:

The compression heating characteristics of three pressure-transmitting f1uids such as dioctyl sebacate ,water and ethanol in high hydrostatic pressure processing were investigated via the on-line measurement of temperature by inserting the probe into the high-pressure cavity. The results show that ( 1) the compression heating value of dioctyl sebacate decreases from 0. 089 to 0. 068 ℃ IMPa with the increase in pressure , while that of water slightly changes from 0. 026 to 0.028 ℃ /MPa , and that of ethanoldecreases from 0.082 to 0. 075 ℃/100 MPa; (2) the influence of pressure on the compression heating value of ethanol is greater than that on water but slightly smaller than dioctyl sebacate; (3) with the increase in the initial temperature , the compression heating value of dioctyl sebacate decreases , while that of water slightly increases; (4) the effect of the initial temperature on the compression heating value of ethanol is greater than that of water , which increases with the mass fraction; and (5) teflon liner has
greater heat preservation effect on dioctyl sebacate than stainless steel liner during the pressure-holding process in different simulated heat loss conditions.

Key words: high hydrostatic pressure, pressure-transmitting fluid, compression heating, heat loss