Dielectric response of disordered Pb(Sc1/2Ta1/2)O3 single crystal under hydrostatic pressure

The effect of hydrostatic pressure on the dielectric response of Pb(Sc_1/2Ta_1/2)O₃ single crystal with the degree of order S = 0.16 has been studied. At elevated pressures the dielectric anomaly characteristic of ferroelectric relaxors is shifted to lower temperatures, its amplitude decreases and the relaxor peak becomes more diffused. In the pressure range studied up to 0.75 GPa, the temperature dependencies of the characteristic relaxation time obey the Vogel–Fulcher law. It has been found that the Vogel–Fulcher temperature decreases with increasing pressure while the activation energy of the dipolar entities increases. This increase can be ascribed to the pressure-induced changes in the atom–atom and dipolar interactions, resulting in the increased energy barriers for dipolar fluctuations.     

Photothermal waves for two temperature with a semiconducting medium under using a dual-phase-lag model and hydrostatic initial stress

The dual-phase-lag (DPL) model with two different time translations and Lord–Shulman (LS) theory with one relaxation time are applied to study the effect of hydrostatic initial stress on medium under the influence of two temperature parameter(a new model will be introduced using two temperature theory) and photothermal theory. We solved the thermal loading at the free surface in the semi-infinite semiconducting medium-coupled plasma waves with the effect of mechanical force during a photothermal process. The exact expressions of the considered variables are obtained using normal mode analysis also the two temperature coefficient ratios were obtained analytically. Numerical results for the field quantities are given in the physical domain and illustrated graphically under the effects of several parameters. Comparisons are made between the results of the two different models with and without two temperature parameter, and for two different values of the hydrostatic initial stress. A comparison is carried out between the considered variables as calculated from the generalized thermoelasticity based on the DPL model and the LS theory in the absence and presence of the thermoelastic and thermoelectric coupling parameters.     

Study of semiconductor lasers under simultaneous uniaxial stress and hydrostatic pressure

Abstract

We present the design of a device for the simultaneous application of uniaxial stress and hydrostatic pressure. This new apparatus will for the first time allow measurements at constant strain. Results of the simultaneous application of uniaxial stress and hydrostatic pressure to a semiconductor laser are presented and discussed.     

圆柱形超高静水压水听器设计与测试

(本文介绍了一种应用于20Hz~20kHz频段、最大工作深度5000米的超高静水压水听器,水听器敏感元件采用厚壁压电陶瓷圆管,高强度复合泡沫去耦,通过对敏感元件及水听器结构进行合理设计,保证水听器具有高的耐压强度。设计了一种圆柱形高静压耦合腔,根据耦合腔声学和力学条件,确定了腔体尺寸及厚度,在国内首次实现了最高50MPa压力下的水听器低频灵敏度测试。测试结果表明,水听器常压下接收灵敏度响应平坦,在常压到50MPa压力范围内,水听器低频接收灵敏度最大变化小于2dB,表明该型水听器具有良好的压力稳定性,可在深海资源勘测、深海通讯等方面获得广泛应用。)     

Raman scattering study of temperature and hydrostatic pressure phase transitions in Rb2KTiOF5 crystal

Raman spectra of Rb₂KTiOF₅ crystal were obtained and analyzed in the temperature range from 77 to 297 K and under hydrostatic pressure up to 4.2 GPa (at T = 295 K). The experimental results were compared with quantum‐chemical simulation of TiOF₅ pseudo‐octahedron. To interpret effects of lattice ordering, phonon spectra of several ordered phases of Rb₂KTiOF₅ were calculated within ab initio generalized Gordon–Kim model, and ordering of TiOF₅ molecular groups were simulated within Monte Carlo approach. The spectra exhibited orientation disordering in the cubic phase under ambient conditions. Cooling below the phase transition temperature (215 K) leads to partial ordering of the structure. The isotropic perovskite‐like phase was found to undergo first‐order transition into a low‐symmetry anisotropic phase at about 1 GPa. Further compression up to 4.1 GPa did not show any effects associated with phase transitions. Copyright © 2011 John Wiley & Sons, Ltd.     

Inactivation of Staphylococcus aureus using high hydrostatic pressure

The aim of this work was to develop a high-pressure decontamination and sterilization process for pharmaceutical treatments as was developed in food processing in the late eighties. The lack of normalized biological indicators able to validate sterilizing treatments under high pressure led us to select representative pathogenic strains from flora and the European Pharmacopoeia. We selected the following four bacterial strains: Candida albicans (ATCC 10231), Psuedomonas aeruginosa (ATCC 9027), spores of Aspergillus niger (ATCC 16404) and Staphylococcus aureus (ATCC 6538).

This present study is focussed on S. aureus. Successive pressurization and depressurization cycles appeared to be more efficient than a continuous high-pressure treatment. Importantly, these pressure conditions, temperature and process duration are perfectly compatible with current industrial plants. These results show that HHP technology is a new alternative to inactivate pathogenic strains in accordance with pharmaceutical requirements.     

Use of pulsed-high hydrostatic pressure treatment to decrease patulin in apple juice

This study was aimed at reducing patulin content of apple juice using a non-thermal method, namely pulsed-high hydrostatic pressure (p-HHP). Commercially available clear apple juice was contaminated artificially with different concentrations of patulin (5, 50 and 100?ppb). Then, the samples were processed 5?min at different pressure treatments (300–500?MPa) in combination with different temperatures (30–50°C) and pulses (6 pulses?×?50?s and 2 pulses?×?150?s). To compare the impact of pulses, single pulse of high hydrostatic pressure (HHP) treatment was also applied with the same pressure/temperature combinations and holding time. Results indicated that pressure treatment in combination with mild heat and pulses reduced the levels of patulin in clear apple juice up to 62.11%. However, reduction rates did not follow a regular pattern. p-HHP was found to be more effective in low patulin concentrations, whereas HHP was more effective for high patulin concentrations. To the best of our knowledge, this is the first study using p-HHP to investigate the reduction of patulin content in apple juice.     

The effect of high hydrostatic pressure on the survival of Saccharomyces cerevisiae in model suspensions and beetroot juice

The inactivation of Saccharomyces cerevisiae NCFB 3191 using high hydrostatic pressure of 300 MPa at 20°C with a holding time of 0, 1, 5 and 10 min was investigated with model suspensions in phosphate-buffered saline and in beetroot juice. The reduction in S. cerevisiae NCFB 3191 in model suspensions was about 5 log after 10 min of pressurization, irrespective of the initial level of cell concentration in the samples (5.4–8.7 log cfu/mL). The baroprotective effect of beetroot juice on yeast cells during pressurization was observed; the reduction was lower and was only 3.5 log (the inoculum was 5.4 log cfu/mL). No sublethal injury among the surviving cells of the studied yeast strain was found.     

Nitrogen-induced band formation in GaNxAs1−x studied by photoluminescence under hydrostatic pressure and photomodulated reflectance

Abstract

GaN_xAs_1?x samples with × ranging from 0.043% to 2.8% were grown by MOVPE. Analysing low-temperature photoluminescence spectra taken under hydrostatic pressure and room temperature photomodulated reflectance spectra gives strong evidence that the transition from N acting as an isoelectronic impurity to forming N-induced bands takes place at a N-concentration of about 0.2%.     

Structure of self-implanted silicon annealed under enhanced hydrostatic pressure

Implantation of any ions at a sufficiently high dose and energy (E) into single-crystalline Si leads to the creation of amorphous Si (aSi), with damages peaking near the projected range (R _p) of implanted species. Enhanced hydrostatic pressure (HP) at a high temperature (HT) influences the recrystallization of aSi. The structure of self-implanted Czochralski silicon (Si⁺ dose, D=2×10¹⁶ cm^?2, E=150 keV, R _p=0.22 μm) processed for 5 h at 1400 or 1520 K under HPs up to 1.45 GPa was investigated by X-ray, secondary ion mass spectrometry and photoluminescence methods. The implantation of Si produces vacancies (V) and self-interstitials (Si_i). Vacancies and Si_is form complex defects at HT–HP, also with contaminants (e.g. oxygen, always present in Czochralski silicon). The mobility and recombination of V and Si_i as well as the kinetics of recrystallization are affected by HP, thus processing at HT–HP affects the recovery of aSi.     

The usage of high hydrostatic pressure (HHP) to control food-borne pathogens in hummus

ABSTRACT

With the increasing demand for fresher, higher quality, minimally processed and safer food, there is a strong necessity to develop non-thermal processing techniques. Also for hummus, which is popular all around the world. In this work, the effect of refrigerated storage on the survival of pathogens in hummus treated by high hydrostatic pressure (HHP) (500?MPa/10?min/room temperature) was evaluated. The cocktail of two Salmonella, four Listeria monocytogenes and two Escherichia coli strains was used in this study. All pathogen types were able to survive in hummus during 60 days of refrigerated storage. HHP-treated samples plated on day 0 successfully achieved a?>?5 log cfu/g reduction for all pathogen types. No residual survivors were present after 30 and 60 days in any of the HHP-treated samples. These results demonstrate that HHP may be a useful technique for the inactivation of pathogens and therefore helpful in designing non-thermal HHP conditions for pressurization of hummus.     

Clarification of the recovery mechanism of Escherichia coli after hydrostatic pressure treatment

High hydrostatic pressure (HP) technology has gained more attention as a non-thermal food pasteurization technology. Recently, a limitation of the HP technology was reported by Koseki and Yamamoto [Recovery of Escherichia coli ATCC 25922 in phosphate buffered saline after treatment with high hydrostatic pressure. Int. J. Food Microbiol. 2006;110:108–111], who completely recovered Escherichia coli species after HP treatment. We investigated the recovery mechanism of E. coli after HP treatment. The cells were treated with 200–300 MPa at 0–25°C for 24 h. The HP-treated E. coli was recovered in phosphate-buffered saline (PBS) during 120 h of incubation at 25°C, confirming the results reported by them. However, E. coli did not grow in PBS but grew with inactivated cells in PBS. In addition, the results of our “population size experiments” demonstrated that the recovery of E. coli cells depended on both the degree of pressure and the population size. These results suggest that some portion of cells recovered from the damage and then grew by using inactivated cells.     

Effect of high hydrostatic pressure and high dynamic pressure on stability and rheological properties of model oil-in-water emulsions

Both static and dynamic high pressure applications provide interesting modifications in food structures which lead to new product formulations. In this study, the effects of two different treatments, high hydrostatic pressure (HHP) and high dynamic pressure (HDP), on oil-in-water emulsions were identified and compared. Microfluidization was selected from among the HDP homogenization techniques. The performance of each process was analyzed in terms of rheological modifications and emulsion stability improvements compared with the coarse emulsions. The stability of the emulsions was determined comparatively by using an analytical photo-centrifuge device employing novel analysis technology. Whey protein isolate (WPI) in combination with a food polysaccharide (xanthan gum, guar gum or locust bean gum) were used as emulsifying and stabilizing ingredients. The effective disruption of oil droplets and the degradation of polysaccharides by the shear forces under high pressure in HDP microfluidization yielded finer emulsions with lower viscosities, leading to distinctive improvements in emulsion stability. On the other hand, improvements in stability obtained with HHP treatment were due to the thickening of the emulsions mainly induced by protein unfolding. The corresponding increases in viscosity were intensified in emulsion formulations containing higher oil content. Apart from these, HHP treatment was found to be relatively more contributive to the enhancements in viscoelastic properties.     

Structural and kinetic aspects of hydrostatic pressure effect on polymer network formation

Abstract

Effect of hydrostatic pressure up to 250 MPa on structurization kinetics and morphology of network polymers based on epoxy oligomers has been studied using the methods of measurements of volume resistivity and optical microscopy.     

Effects of hydrostatic pressure on CdxHg1−xTe alloys

The hydrostatic pressure effects on Cd_xHg_1−xTe alloys have been investigated. In the relatively low pressure region, we find an anomaly in each Hall coefficient vs. pressure curve for the alloys (x<0.09), which is attributed to the inversion of the Γ₈/Γ₆ energy bands. In the relatively high pressure region, the electrical resistivities of the alloy crystals (x>0.09) show changes of three stages with increase of pressure. The crystal structures corresponding to the three stages are studied by an X-ray diffraction analysis. It is found that the crystal structure of the alloys exhibits transitions from the zinc-blende to the rock salt type and at last to the hexagonal cinnabar type.     

Effect of high hydrostatic pressure on enzyme activity in unpasteurized draft sake

ABSTRACT

Unpasteurized draft sake has a potentially high market value, due to its fresh flavor and fruity taste, compared with conventional thermal-pasteurized sake. However, the shelf life of draft sake is limited. To increase the shelf life of draft sake, it is necessary to suppress flavor and taste deterioration resulting from inactivation of enzymes produced by koji-mold. Draft sake was treated with high hydrostatic pressure (HHP) of 200 to 500?MPa at ?7 to 50°C to analyze the inactivation of α-amylases, glucose-forming enzymes, and acid carboxypeptidases. We found significant inactivation of enzymes produced by koji-mold in draft sake subjected to HHP treatment at both high and low temperature. However, HHP treatment at low temperature effectively inactivated enzymes while retaining the fresh flavor and fruity taste of draft sake.     

Evaluation of quality changes of beetroot juice after high hydrostatic pressure processing

ABSTRACT

Freshly squeezed commercially available beetroot juice, a popular beverage in Poland, is a good source of betalains, but as a root vegetable can contain undesirable microflora from the soil. The objective of this study was to investigate the effect of new preservation technique, high hydrostatic pressure, on the beetroot juice quality. Samples of beetroot juice were treated with pressure 300, 400 and 500?MPa/20°C/up to 10 min. Reduction in the total count of spoilage microorganisms reached 3.8, 4.1 and 4.5 log cfu/mL, depending on the pressure. After this treatment beetroot juice showed a 11.3–12.2% decrease in betacyanins content and 7.7–8.9% in betaxanthins content. A significant reduction of the number of spoilage microorganisms with a slight degradation of pigments indicates the possibility of industrial application of high pressure to the preservation of beetroot juice.     

Short-range resonant electron scattering in Se- and S-doped GaxIn1-x Sb under hydrostatic pressure

Abstract

Electron scattering mechanisms have been investigated in Se- and S-doped Ga_xIn_1-xSb alloys by measuring the Hall mobilities as a function of hydrostatic pressures up to 25 kbar at temperatures down to 4.2 K. The analysis of the data shows that the Brooks-Herring theory of ionized impurities scattering could fit the experimental variations only overa narrow range of low pressures before carrier freeze-out into a resonant impurity level sets in. At higher pressures, good agreement between theory and experiment could be obtained by introducing an additional scattering mechanism due to the short-range central cell impurity potential.     

Physical principles of plastification of solid bodies under pressure and their application to hydrostatic treatment of materials

Abstract

An attempt is made to formulate the physical causes of the solid body plastification at deformation under high hydrostatic pressures. The nature of critical pressures above which the character of the given process changes qualitatively is discussed in this work.     

Effect of high hydrostatic pressure processing and squeezing pressure on some quality properties of pomegranate juice against thermal treatment

The aim of this study was to investigate the effect of high hydrostatic pressure (HHP) treatment (200, 300, 400?MPa; 5°C, 15°C and 25°C; 5 and 10 min) on some quality properties of pomegranate juice. Juice samples are obtained under industrial conditions at two different squeezing pressure levels (100 and 150?psi – 0.689 and 1.033?MPa, respectively). Results are compared against conventional thermal treatment (85°C/10 min) and raw sample. For all three processing temperature, HHP combinations at 400?MPa for 10 min were sufficient to decrease the microbial load around 4.0 log cycles for both squeeze levels. All HHP treatments showed no significant decrease at antioxidant activity, total phenolic content and monomeric anthocyanin pigment concentrations, while there was a significant decrease (p?≤?.05) in thermal-treated samples. Being the highest sugar alcohol in pomegranate juice, mannitol content must be considered for determining the authenticity, and mannitol content increased with squeezing pressure and thermal treatment.