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.     

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.     

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.     

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.     

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.     

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.     

Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein

In this study, secondary structures of sweet potato protein (SPP) after high hydrostatic pressure (HHP) treatment (200–600?MPa) were evaluated and emulsifying properties of emulsions with HHP-treated SPP solutions in different pH values (3, 6, and 9) were investigated. Circular dichroism analysis confirmed the modification of the SPP secondary structure. Surface hydrophobicity increased at pH 3 and decreased at 6 and 9. Emulsifying activity index at pH 6 increased with an increase in pressure, whereas emulsifying stability index increased at pH 6 and 9. Oil droplet sizes decreased, while volume frequency distribution of the smaller droplets increased at pH 3 and 6 with the HHP treatment. Emulsion viscosity increased at pH 6 and 9 and pseudo-plastic flow behaviors were not altered for all emulsions produced with HHP-treated SPP. These results suggested that HHP could modify the SPP structure for better emulsifying properties, which could increase the use of SPP emulsion in the food industry.     

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.     

Interactive effect of pressure and temperature on the preservation of rat primary-cultured astrocytes and human glioblastoma cell line A172

Environmental factors such as temperature and pressure are important determinants of cell survival. Although the effect of temperature on cell preservation has been previously reported, the effects of pressure, an equally important thermodynamic parameter, have not been sufficiently investigated. In this study, we investigated the effect of temperature and pressure on cellular viability, morphology, adhesiveness, cell death, cell cycle and glucose metabolism in rat primary-cultured astrocytes and A172 human glioblastoma cell line subjected to 4-day preservation. It was revealed that under favorable preservation conditions (temperature: 15°C–20°C, pressure: 0.1–30?MPa) (1) cell morphology and adhesiveness of preserved cells were maintained similar to freshly isolated cells; (2) cell cycle was arrested; (3) glucose uptake and intra/extra-cellular pH decrease were suppressed. These results suggest that lowering temperature to 15°C–20°C or increasing pressure up to 30?MPa at temperatures of 20°C–25°C can reduce cellular metabolism and maintain cell-membrane fluidity, thus resulting in higher viability.     

Effect of hydrostatic pressure on the fluorescence of indole derivatives

Effects of hydrostatic pressure on the fluorescence emission of L-tryptophan, N-acetyl-L-trytophanamide and indole were investigated. An increase in pressure ranging from 1 bar to 2.4 kbar results in reversible red-shifts of the emission of the three fluorophores. The pressure-induced redshift amounts to about 170 cm^–1 at 2.4 kbar, and appears related to changes in Stokes shift of the fluorophores caused by pressure effects on the dielectric constant and/or refractive index of the medium. As the pressure range investigated here is the range commonly used in studies of protein subunit association and/or folding, these observations raise the need for caution in interpreting pressure-induced spectral shifts. The significance of these observations to pressure studies of proteins is illustrated by investigation of pressure effects on human Cu,Zn Superoxide dismutase (SOD) and azurin fromPseudomonas aeruginosa. A reversible 170 cm^–1 red-shift of the emission of SOD was observed upon pressurization to 2.4 kbar. This might be interpreted as pressure-induced conformational changes of the protein. However, further studies using SOD that had been fully unfolded by guanidine hydrochloride, and fluorescence anisotropy measurements indicated that the observed red-shift was likely due to a direct effect of pressure on the fluorescence of the single tryptophan residue of SOD. Similar pressure-induced red-shifts were also observed for the buried tryptophan residue of azurin or for azurin that had been previously denatured by guanidine hydrochloride. These observations further suggest that the effective dielectric constant of the protein matrix is affected by pressure similarly to water.     

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 resistivity and optical microscopy.     

X‐ray reflectivity measurements of liquid/solid interfaces under high hydrostatic pressure conditions

A high‐pressure cell for in situ X‐ray reflectivity measurements of liquid/solid interfaces at hydrostatic pressures up to 500 MPa (5 kbar), a pressure regime that is particularly important for the study of protein unfolding, is presented. The original set‐up of this hydrostatic high‐pressure cell is discussed and its unique properties are demonstrated by the investigation of pressure‐induced adsorption of the protein lysozyme onto hydrophobic silicon wafers. The presented results emphasize the enormous potential of X‐ray reflectivity studies under high hydrostatic pressure conditions for the in situ investigation of adsorption phenomena in biological systems.     

The effect of high hydrostatic pressure on the physiological and biochemical properties of pepper (Capsicum annuum L.) seedlings

High hydrostatic pressure is a non-thermal food processing technology, which also has several successful applications in different areas besides food processing. In this study, Capsicum annuum L. (pepper) seeds are subjected to 50, 100, 200 and 300?MPa pressure for 5?min at 25°C and the seedlings of HHP processed seeds are used to compare percentage of seed germination and biochemical properties such as chlorophyll a, b and a/b, proline content, total protein, carotenoid, malondialdehyde, glucose, fructose and phenolic compounds concentrations. As a result of the study, it was observed that there are remarkable changes in terms of biochemical properties especially for seedlings, whose seeds were pressurized at 200 and 300?MPa. More detailed studies are needed to put forward the mechanism behind the changes in biochemical properties.     

Influence of hydrostatic pressure on the phase transition in the complex antifluorites and hexammines: Rigid-sphere model interpretation

Abstract

The pressure coefficient of the phase transition temperature T_c, dT_c/dp = -(11⁺-1) K/GPa, has been determined for Ni (NH₃)₆Cl₂ using a new high pressure and low temperature probe. The relations between T_c and dT_c/dp were determined for antifluorite K₂MCl₆ compounds and hexammines applying the rigid-sphere model.     

High pressure phase diagrams of binary lanthanide alloys between La,Ce and Pr

Abstract

In comparison with the “regular” binary alloy phase diagrams between “regular” trivalent lanthanide metals, binary intralanthanide alloys of Ce exhibit many irregularities typical for Ce under pressure due to its f electron delocalization. For comparison with the La-Ce and Ce-Pr high pressure phase diagrams also the more regular La-Pr data are presented for the pressure range up to 40GPa.