Compression heating characteristics of foods during ultra high hydrostatic pressure processing

Technological conditions of sterilization can be controlled accurately according to compression heating characteristics of foods. Compression heating characteristics of foods were investigated by simulating low heat losses with the teflon sleeve during ultra high hydrostatic pressure processing by on-line determination of temperature. The compression heating values of foods with high fat were higher than those of food with high water at an initial temperature of 25℃ and pressure treatments ranging from 100 MPa to 400 MPa. Compression heating value with high fat content decreased with the increasing pressure. Compression heating value of water increases with increasing initial temperature contrary to foods with high fat content at the temperature range of 25～35℃, and a pressure of 200 MPa. So compression heating value of foods depends on their composition. Therefore, compression heating value and thermal effects must be taken into account during the process of ultra high hydrostatic pressure sterilization so that sterilization technology and conditions can be controlled accurately.