Study and optimization of high hydrostatic pressure (HHP) to improve mass transfer and quality characteristics of candied green plums (Prunus mume)

2018 ◽  
Vol 42 (11) ◽  
pp. e13769
Author(s):  
Wei Luo ◽  
Silvia Tappi ◽  
Chunfang Wang ◽  
Yong Yu ◽  
Songming Zhu ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Quality Characteristics ◽  
Prunus Mume ◽  
Improve Mass Transfer

Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions

2011 ◽  
Vol 12 (3) ◽  
pp. 338-343 ◽  
Author(s):  
Yissleen Nuñez-Mancilla ◽  
Mario Perez-Won ◽  
Antonio Vega-Gálvez ◽  
Viviana Arias ◽  
Gipsy Tabilo-Munizaga ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Osmotic Dehydration

scholarly journals Quality Characteristics of Citrus Fruit by Cyclic Low Pressure Drying and High Hydrostatic Pressure Extraction

2014 ◽  
Vol 20 (3) ◽  
pp. 13-21
Author(s):  
박성진 ◽  
HyeonYong Lee ◽  
YoungAh Rha ◽  
최영범 ◽  
고정림
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Citrus Fruit ◽  
Low Pressure ◽  
Quality Characteristics ◽  
Pressure Extraction

scholarly journals Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

2017 ◽  
Vol 2017 ◽  
pp. 1-12 ◽  
Author(s):  
Vilbett Briones-Labarca ◽  
Mario Perez-Wom ◽  
George Habib ◽  
Claudia Giovagnoli-Vicuña ◽  
Raúl Cañas-Sarazua ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Physicochemical Parameters ◽  
White Wine ◽  
Quality Characteristics ◽  
Wine Industry ◽  
Quality Characteristic ◽  
Quality Properties ◽  
High Hydrostatic Pressure Processing ◽  
Important Quality

High hydrostatic pressure (HHP) has shown to have an effect of enhancing some properties without detrimental effects on important quality characteristics, such as colour, pH, and turbidity. This suggests that this technique can be used as an alternative to the existing methods used in wine industry processing. The aim of this study was to investigate the effects of HHP on aroma compounds and also sensory and quality properties of young white wine. HHP treatment did not influence physicochemical parameters, total phenols, and flavonoid contents of white wine; however, the results from analysis of wine indicate that there was a great variation in the concentration of free and total sulphur dioxide (SO2) values and antioxidant capacity of white wine after HHP application. The sensory attributes, such as taste, odour, and overall quality, were not affected by HHP processing at 300 MPa. The chromatic characteristics changed slightly after applying HHP, but these changes could not be visually perceived because they were less than 5%. The use of this technique has the potential to decrease the amount of SO2 added to raw grapes thus maintaining the same properties found in untreated wine. This study provided valuable insights into the biochemical and sensory composition of commercial white wine and how this might change during HHP processing.

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