Real-time wireless temperature measurement during high pressure processing
- Identification
- How does it work?
- What can it be used for?
- What can it not be used for?
- Implementation
- Related Facilities
- Further Information
Identification
Key words | high pressure treatment, process control, real-time temperature monitoring, compression heating |
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Latest version | 2013/01/16 |
Completed by | DIL |
How does it work?
What can it be used for?
Products | For all kind of products for which temperature in a high pressure vessel should be measured (e.g. Meat, fish, vegetable and fruit products). |
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Operations | Temperature measurement, real-time process control, pasteurisation, structure forming |
Solutions for short comings |
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What can it NOT be used for?
Products | - |
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Operations | High pressure thermal sterilisation High Pressure sterilisation |
Other limitations |
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Risks or hazards | Depending on the number of probes, temperature non-uniformity might be not detected |
Implementation
Maturity | Prototype available for high pressure vessels (industry machines) |
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Modularity /Implementation | Extendible to additional sensors (pressure, pH) |
Consumer aspects | Easy to use |
Legal aspects |
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Environmental aspects | Optimizing production processes, energy saving ([7]) |
Facilities that might be interesting for you
Further Information
Institutes | DIL, University of Erlangen-Nürnberg |
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Companies | Hiperbaric, Uhde-HPT |
References | [1] Knorr, D. (1999). Novel approaches in food-processing technology: new technologies for preserving foods and modifying function. Current Opinions in Biotechnology 10: 485-491.
[2] Hendrickx, M. and D. Knorr (2002). Ultra High Pressure Treatment of Foods. New York, Kluwer Academic/ Plenum Publisher. [3] Patterson, M. F. (2005). A Review: Microbiology of pressure-treated foods. Journal of Applied Microbiology 98: 1400–1409. [4] Heremans, K. (1982). High pressure effects on proteins and other biomolecules. Annual Review of Biophysics and Bioengineering 11: 1-21. [5] Heremans, K. (1995). High pressure effects on biomolecules. High Pressure Processing of Foods. D. A. Ledward, D. E. Johnston, R. G. Earnshaw and A. P. M. Hasting. Nottingham, Nottingham University Press. [6] Ardia, A. (2004). Process considerations on the application of high pressure treatment at elevated temperature levels for food preservation. Department of Food Biotechnology and Food Process Engineering. Berlin, Berlin University of Technology: 94. [7] Toepfl, S., Mathys, A., Heinz, V. Knorr, D. (2006). Review: Potential of emerging technologies for energy efficient and environmentally friendly food processing. Food Reviews International, 22(4), 405-423. [8] Grauwet et al. (2011) Temperature uniformity mapping in a high pressure high temperature reactor using a temperature sensitive indicator. J Food Eng 105, 36–47. [9] Hartmann, C. & Delgado, A. (2003) The influence of transport phenomena during high-pressure processing of packed food on the uniformity of enzyme inactivation. Biotechnology and Bioengineering 82, 725-735. [10] Rauh, C. et al. (2009) Uniformity of enzyme inactivation in a short-time high-pressure process. Journal of Food Engineering 91, 154-163. [11] Mathys, A. & Knorr, D. (2009). The Properties of Water in the Pressure/Temperature Landscape. Food Biophysics, 4(2), 77-82.
[1] EP 0689391 B1 (1996). [2]EP 0752211 B1 (2001). [3] EP 1100340 B1 (2001). [4] DE 3734025 C2 (1989). [5] EP 1112008 B1 (2001). [6] EP 1201252 B1 (2002). [7] EP 0683986 B1 (2001). [8] EP 0748592 B1 (2000). |