Review of modelling and simulation of high pressure treatment of materials of biological origin

The present paper gives an overview of approaches which have been reported in literature for modelling and simulating the treatment of materials of biological origin such as food with ultra high pressures (up to 1000 MPa). Of the different approaches, chiefly balancing methods are considered here for convenience. Within this context a description of pure time-dependent processes as well as fields of molecular and cellular systems driven by unavoidable thermofluiddynamical transport are given. This provides the basis required for tracing the “complete treatment history” that determines in turn the quality and safety of any product of biological origin. For this purpose, general model equations are presented and simplified to the extent necessary for matching the framework of the different contributions.

[1]  H. Ludwig.  Advances in High Pressure Bioscience and Biotechnology , 1999 .

[2]  Johannes Buchner,et al.  Protein folding handbook , 2005 .

[3]  O. Cerf,et al.  A REVIEW Tailing of Survival Curves of Bacterial Spores , 1977 .

[4]  J. Hinrichs,et al.  Kinetics of combined thermal and pressure-induced whey protein denaturation in bovine skim milk , 2005 .

[5]  C. Rauh,et al.  High pressure rheology and the impact on process homogeneity , 2007 .

[6]  Songming Zhu,et al.  Computer simulation of high pressure cooling of pork , 2007 .

[7]  Percy Williams Bridgman,et al.  The physics of high pressure , 1931 .

[8]  Laura Otero,et al.  A Model for Real Thermal Control in High‐Pressure Treatment of Foods , 2002, Biotechnology progress.

[9]  A. Delgado,et al.  Determination of thermophysical properties of foods under high hydrostatic pressure in combined experimental and theoretical approach , 2005 .

[10]  M. Hendrickx,et al.  Measurement of the Thermal Conductivity of Foods at High Pressure , 1999 .

[11]  A. Delgado,et al.  Towards system theory based adaptive strategies for high pressure bioprocesses , 2007 .

[12]  P. Bartels,et al.  Increasing Preservation Efficiency and Product Quality through Control of Temperature Distributions in High Pressure Applications , 2002 .

[13]  R. Vogel,et al.  Effect of sucrose and sodium chloride on the survival and metabolic activity of Lactococcus lactis under high-pressure conditions , 2002 .

[14]  Effect of combined pressure and temperature on soybean lipoxygenase. 2. Modeling inactivation kinetics under static and dynamic conditions , 1998 .

[15]  P. Först.  In-situ Untersuchungen der Viskosität fluider, komprimierter Lebensmittel-Modellsysteme , 2001 .

[16]  R. Lowell,et al.  Thermal Conductivity of Water at High Pressures , 1959 .

[17]  W. Doster,et al.  Pressure‐Temperature Phase Diagrams of Proteins , 2008 .

[18]  A. Delgado,et al.  In Situ Determination of the Intracellular pH of Lactococcus lactis and Lactobacillus plantarum during Pressure Treatment , 2002, Applied and Environmental Microbiology.

[19]  K. Heremans,et al.  High pressure effects on proteins and other biomolecules. , 1982, Annual review of biophysics and bioengineering.

[20]  Pedro D. Sanz,et al.  Determining thermal parameters in the cooling of a small-scale high-pressure freezing vessel , 2006 .

[21]  M. Hendrickx,et al.  High pressure, thermal, and combined pressure–temperature stabilities of α‐amylases from Bacillus species , 1996, Biotechnology and bioengineering.

[22]  P. Kitsubun.  Numerical Investigation of Thermofluiddynamical Heterogeneities during High Pressure Treatment of Biotechnological Substances , 2006 .

[23]  Laura Otero,et al.  Modelling heat transfer in high pressure food processing: a review , 2003 .

[24]  F. Werner,et al.  Thermal Conductivity of Aqueous Sugar Solutions under High Pressure , 2007 .

[25]  Antonio Delgado,et al.  Numerical simulation of thermal and fluiddynamical transport effects on a high pressure induced inactivation , 2005, Simul. Model. Pract. Theory.

[26]  B. Tauscher,et al.  Pasteurization of food by hydrostatic high pressure: chemical aspects , 1995, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

[27]  O. Kushnir.  Spatial dispersion in incommensurately modulated insulators , 2004 .

[28]  Numerical simulation of convective and diffusive transport effects on a high-pressure-induced inactivation process. , 2002, Biotechnology and bioengineering.

[29]  José S. Torrecilla,et al.  A neural network approach for thermal/pressure food processing , 2004 .

[30]  A. Delgado,et al.  Combined high pressure and temperature induced lethal and sublethal injury of Lactococcus lactis--application of multivariate statistical analysis. , 2006, International journal of food microbiology.

[31]  Experimental and numerical analysis of the thermofluiddynamics in a high-pressure autoclave , 2004 .

[32]  A. Delgado,et al.  The influence of transport phenomena during high-pressure processing of packed food on the uniformity of enzyme inactivation. , 2003, Biotechnology and bioengineering.

[33]  Antonio Delgado,et al.  Convective and diffusive transport effects in a high pressure induced inactivation process of packed food , 2003 .

[34]  D. Knorr,et al.  Advantages, opportunities and challenges of high hydrostatic pressure application to food systems , 1996 .

[35]  A. Delgado,et al.  Experimental and numerical study of heterogeneous pressure‐temperature‐induced lethal and sublethal injury of Lactococcus Lactis in a medium scale high‐pressure autoclave , 2006, Biotechnology and bioengineering.

[36]  Antonio Delgado,et al.  Numerical simulation of the mechanics of a yeast cell under high hydrostatic pressure. , 2004, Journal of biomechanics.

[37]  R. Winter.  Synchrotron X-ray and neutron small-angle scattering of lyotropic lipid mesophases, model biomembranes and proteins in solution at high pressure. , 2002, Biochimica et biophysica acta.

[38]  M. Pehl,et al.  Effect of the pressurizing ramp on the inactivation of Listeria innocua considering thermofluiddynamical processes , 2002 .

[39]  M. Hendrickx,et al.  Modeling Conductive Heat Transfer during High‐Pressure Thawing Processes: Determination of Latent Heat as a Function of Pressure , 2000, Biotechnology progress.

[40]  C. Balny.  Pressure effects on weak interactions in biological systems , 2004 .

[41]  On the pressure dependence of the viscosity of aqueous sugar solutions , 2002 .

[42]  L. Otero,et al.  Thermal Control Simulation in High Pressure Treatment of Foods , 2002 .

[43]  Siegfried Denys,et al.  Modeling Conductive Heat Transfer and Process Uniformity during Batch High‐Pressure Processing of Foods , 2000, Biotechnology progress.

[44]  M. Pehl,et al.  An In Situ Technique To Visualize Temperature and Velocity Fields in Liquid Biotechnical Substances at High Pressure , 1999 .

[45]  Laura Otero,et al.  A model to design high-pressure processes towards an uniform temperature distribution , 2007 .

[46]  Pressure Treatment of Food: Instantaneous but not Homogeneous Effect , 2003 .