Effect of pH and high pressure at sub-zero temperature on the viability of some bacteria

The objective of this study was to investigate the viability of Escherichia coli and Staphylococcus aureus in apple juice after treatment with high pressure at sub-zero temperature and during subsequent storage at 5 and 20 °C. The viability of E. coli and S. aureus cells suspended in the apple juice with a pH of 3.8 did not decrease considerably after pressure treatment at 193 MPa and?20 °C. However, viability losses occurred during storage of samples after pressure treatment. Living cells of both strains were not detected in pressurized samples of apple juice stored for 10 days at 20°C. The lethal effect was lower when the samples after pressure treatment were incubated at refrigerated temperature; the number of E. coli and S. aureus decreased by 6 log cycles when the juice was stored for 10 days at 5 °C.     

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.     

温度和压力对Au反射特性影响及动高压下的测温应用分析

基于金属电子气模型,进行了温度、压力对Au反射率变化影响的研究与分析。利用DAC装置开展了压力对Au反射率变化测量实验,以及激光加热的动态温升条件下温度对Au反射率变化测量实验,获得了探测光束波长为488 nm条件下,温度(室温至350 ℃)和压力(11 GPa范围内)对Au反射特性影响的实验结果。结果表明：在11 GPa压力范围内,与温度因素相比,压力对Au的反射率变化影响可忽略;Au对488 nm波长激光的反射率变化趋势为单调递增,变化幅值达约10%,且具有反射率与温度的一一对应特性。通过动高压加载下材料温度瞬态测量要求分析,认为基于Au在488 nm波长下的反射变化特性,可建立一种适用于动高压加载下低温段(低于1000 K)的瞬态测温方法,用于解决材料动高压领域的瞬态测温技术难点。     

High pressure inactivation of Clostridium botulinum type E endospores in model emulsion systems

Clostridium botulinum type E is a cold-tolerant, neurotoxigenic, endospore-forming organism, primarily associated with aquatic environments. High pressure thermal (HPT) processing presents a promising tool to enhance food safety and stability. The effect of fat on HPT inactivation of C. botulinum type E spores was investigated using an emulsion model system. The distribution of spores in oil-in-water (O/W) emulsions and their HPT (300–750?MPa, 45–75?°C, 10?min) inactivation was determined as a function of emulsion fat content (30–70% (v/v) soybean oil in buffer). Approximately 26% and 74% of the spores were located at the oil–buffer interface and the continuous phase, respectively. Spore inactivation in emulsion systems decreased with increasing oil contents, which suggests that the fat content of food plays an important role in the protection of C. botulinum type E endospores against HPT treatments. These results can be helpful for future safety considerations.     

Effect of high pressure treatment on liquid whole egg

In our tests, we artificially infected liquid whole egg samples with Salmonella enteritidis, Listeria monocytogenes, and Staphylococcus aureus bacteria, and then treated the samples in “Food Lab900” high hydrostatic pressure (HHP) instrument for 3–17 min at 200–400 MPa. Subsequently, the change of the viable cell count of the specific bacteria has been tested. In addition to the samples infected with various bacteria, non-infected samples were also treated in each test and the change in viable cell count, colour and viscosity of the samples upon the effect of the treatment. In summary, it can be concluded that in each test of our investigations, the viable cell count of S. enteritidis critical for egg products is reduced significantly, while the reduction of the total viable cell count was around two magnitudes. Additionally, based on our results, microbial destruction, reduction of enthalpy (denaturation of egg white) caused by the treatment at HPP, and colour change are primarily affected by the pressure level, while the changes in rheological properties are also significantly affected by the duration of high pressure treatment (p<0.05).     

Effect of plating and incubation conditions on the detection of lactic acid bacteria after high hydrostatic pressure treatment

ABSTRACT

Lactic acid bacteria (Leuconostoc mesenteroides, Enterococcus faecalis, and Lactobacillus fermentum) were subjected to high hydrostatic pressures (HHPs) of 400 and 600?MPa at 25°C for 10?min in phosphate-buffered saline. Differential plating methods were applied to evaluate HHP-treated cell populations, assuming that healthy and injured cells during plate incubation survived maximum and minimal stress, respectively. The stress was altered by using several selective media in combination with aerobic or anaerobic incubation at 25°C or 30°C. E. faecalis was detectable after 600?MPa treatment while L. mesenteroides and L. fermentum were nondetectable. Specific combinations of incubation conditions were suggested to determine maximum and minimum viable counts of L. mesenteroides and E. faecalis. The difference between the maximum and minimum counts can be used to evaluate HHP-injured population with reduced risks to overestimate healthy and/or underestimate HHP-injured cells.     

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.     

Effect of high hydrostatic pressure on to life of the tiny animal tardigrade

Terrestrial tardigrade is known to show very strong anti-environmental character at a dehydrated state called “tun” state. It was reported to be alive after exposed to the hydrostatic pressure of 0.6 GPa, which was almost twice higher than the limit for most bacteria and multi-organisms. However, the limit of the hydrostatic pressure above which tardigrades cannot survive is unknown. We performed an experiment to put tardigrades into high hydrostatic pressure of 7.5 GPa, more than 10-times higher than investigated so far, and convinced that they can survive after exposure to 7.5 GPa for up to 12 h.     

Influence of annealing treatment on as-grown Ib-type diamond crystal at a high temperature and high pressure

In this paper,we report on the influence of annealing treatment on as-grown Ib-type diamond crystal under high pressure and high temperature in a china-type cubic anvil high-pressure apparatus.Experiments are carried out at a pressure of 7.0 GPa and temperatures ranging from 1700 C to 1900 C for 1 h.Annealing treatment of the diamond crystal shows that the aggregation rate constant of nitrogen atoms in the as-grown Ib-type diamond crystal strongly depends on diamond morphology and annealing temperature.The aggregation rate constant of nitrogen remarkably increases with the increase of annealing temperature and its value in octahedral diamond is much higher than that in cubic diamond annealed at the same temperature.The colour of octahedral diamond crystal is obviously reduced from yellow to nearly colorless after annealing treatment for 1 h at 1900 C,which is induced by nitrogen aggregation in a diamond lattice.The extent of nitrogen aggregation in an annealed diamond could approach approximately 98% indicated from the infrared absorption spectra.The micro-Raman spectrum reveals that the annealing treatment can improve the crystalline quality of Ib-type diamond characterized by a half width at full maximum at first order Raman peak,and therefore the annealed diamond crystals exhibit nearly the same properties as the natural IaA-type diamond stones of high quality in the Raman measurements.     

On the dependence of the critical temperature on pressure in the bisoliton model of high temperature superconductors

Abstract

In the framework of the bisoliton model we have studied the critical temperature T _c, as a function of the pressure P and of the hole concentration δ for the high temperature superconductors YBa₂Cu₃O_x and (La_1-xM_x)₂CuO₄. Our results for δ ln T_c/δ ln V as a function of T _c describe quite satisfactorily the general trend of the experimental data. Furthermore we show that in the bisoliton model the energy gap δ (in units of Jg³/3, where J is the nearest-neighbour exchange integral and g is the nonlinearity parameter) is an universal function of δ/g. An analogous property is valid for T _c By fitting the maximum value of T _c we are able also to reproduce the experimental data for T _c(δ).     

布里奇曼对高压物理学的研究

简述了布里奇曼的生平,回顾了他在高压实验技术和高压物理学领域中的贡献,强调了他在研究中善于抓住机遇,自己动手,作风严谨的风格.     

Effects of high pressure treatment on the quality of chicken patties

The effects of high pressure treatment (500 MPa, 10 min, 20 °C) on the quality of commercial chicken patties (breaded and unbreaded) were evaluated. Physical, chemical and microbiological tests were performed 24 h after high pressure processing (HPP), as well as after 14 and 21 days of storage in refrigerated conditions. It was concluded that the use of high pressures extends the shelf life of vacuum-packaged chicken patties by up to 3 weeks, based on the condition of storage during refrigeration. After this period, the number of mesophilic, psychrotrophic and lactic acid bacteria in the pressure-treated patties was five to six logarithmic cycles lower than that in the control products. HPP did not considerably influence the amount of storage drip loss, texture or colour of the patties; however, it quickened the process of lipid oxidation.     

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.     

High-throughput screening of food additives with synergistic effects on high hydrostatic pressure inactivation of budding yeast

ABSTRACT

We focused on food additives that enhance the effect of high hydrostatic pressure (HHP) treatment for microbial inactivation. We previously isolated Saccharomyces cerevisiae ultraviolet (UV) mutant strain a1210H12 that does not cause a growth delay under specific high pressure treatment conditions. We conceived that it is possible to screen effective food additives in a high-throughput manner by combining strain a1210H12 with a viable cell count method based on liquid culture, named high-throughput microbial pressure inactivation kinetics analysis system (HT-PIKAS). Here, we analyzed the synergistic effect between food additives and HHP treatment on inactivation of strain a1210H12 using HT-PIKAS. We calculated the inactivation rate in the condition of additive only, HHP treatment only and HHP treatment with additive. As a result, four compounds, benzoic acid, sorbic acid, adipic acid and caproic acid, showed high synergistic effects with HHP treatment and could be selected from more than 30 compounds as safe food additives.     

High pressure inactivation of relevant target microorganisms in poultry meat products and the evaluation of pressure-induced protein denaturation of marinated poultry under different high pressure treatments

In this study, the possibility of extending shelf life of marinated poultry meat products by high pressure processing was evaluated. Relevant spoilage and pathogenic strains were selected and used as target microorganisms (MOs) for challenge experiments. Meat and brine were inoculated with MOs and treated at 450 MPa, 4 °C for 3 min. The results of inactivation show a decreasing pressure tolerance in the series Lactobacillus > Arcobacter > Carnobacterium > Bacillus cereus > Brochothrix thermosphacta > Listeria monocytogenes. Leuconostoc gelidum exhibited the highest pressure tolerance in meat. A protective effect of poultry meat was found for L. sakei and L. gelidum. In parallel, the influence of different marinade formulations (pH, carbonates, citrates) on protein structure changes during a pressure treatment was investigated. Addition of sodium carbonate shows a protection against denaturation of myofibrillar proteins and provides a maximum water-holding capacity. Caustic marinades allowed a higher retention of product characteristics than low-pH marinades.     

基于拉曼频移的白宝石压腔无压标系统高温高压实验标定

在高压实验科学中, 各类宝石压腔是最为常见的高压设备之一, 其样品腔中压力的精确标定是实验的关键. 目前, 人们主要通过加入红宝石等压标物质来进行定压, 但压标物质的加入会增加实验的装样难度, 改变样品腔中的物理化学环境, 甚至直接与实验样品发生反应, 从而对实验结果产生影响. 在0–6.3 GPa和300–573 K下, 利用共聚焦拉曼显微镜, 根据白宝石压砧砧面的ν₁₂ 拉曼频移与温度和压力的变化关系, 建立了一套适用于高温高压水热体系的无压标白宝石压腔系统. 实验结果表明: 白宝石砧面的ν₁₂ 峰随着压力的升高发生线性蓝移, 而随着温度升高则发生线性红移, 且温度和压力对拉曼频移的影响存在耦合效应. 利用本实验结果, 可在高温高压下根据白宝石砧面的拉曼频移计算出样品腔的压力P=(Δλ-0.01913×ΔT)/(1.9158-0.00105×ΔT), 在物理学、材料学和地球科学等领域具有重要应用.     

高压电导研究

高压下物质结构和性质会发生很大的改变，电导对于认识压力的作用效应和寻找新的导电材料具有重要意义．高压电导研究所采用的设备主要有金刚石压腔、超高压大腔体装置(大压机)以及高压电导池三种．金刚石压腔可达550GPa压力；超高压大腔体装置压力一般在30GPa以下，可以提供较大体积的样品；高压电导池主要进行流体的电导研究，压力在400MPa以下，有静止和流动两种类型，流动式高压电导池是近年来才发展起来的，其准确方便．文章对目前高压电导的研究进行简单的介绍和分析．     

Effect of high pressure on cod (Gadus morhua) desalting

The effect of high pressure on salt and water diffusion in the desalting process of cod was studied. Under pressure, up to 300 MPa, the osmotic equilibrium is reached much faster, compared to desalting at atmospheric pressure. Water (D _ew) and salt (D _es) effective diffusion coefficients reached a maximum at 200 MPa, increasing 500- and 160-fold, respectively, compared with desalting at atmospheric pressure. Increasing pressure up to 300 MPa causes a reduction in both effective diffusion coefficients, although they were still about 70-fold higher than at atmospheric pressure. Up to 200 MPa, a linear correlation was found between D _ew and D _es and pressure. However, the total diffused amounts of water and salt, when the osmotic equilibrium was reached, were lower under pressure. At atmospheric pressure cod water content increased 1.65-fold, but under pressure the increment was on average 1.25-fold, while salt content decreased to 0.51-fold the initial value at atmospheric pressure and to around 0.75-fold under pressure.     

Investigation of the design of a metal-lined fully wrapped composite vessel under high internal pressure

In this study, a Type III composite pressure vessel (ISO 11439:2000) loaded with high internal pressure is investigated in terms of the effect of the orientation of the element coordinate system while simulating the continuous variation of the fibre angle, the effect of symmetric and non-symmetric composite wall stacking sequences, and lastly, a stacking sequence evaluation for reducing the cylindrical section-end cap transition region stress concentration. The research was performed using an Ansys^® model with 2.9 l volume, 6061 T6 aluminium liner/Kevlar^® 49-Epoxy vessel material, and a service internal pressure loading of 22 MPa. The results show that symmetric stacking sequences give higher burst pressures by up to 15%. Stacking sequence evaluations provided a further 7% pressure-carrying capacity as well as reduced stress concentration in the transition region. Finally, the Type III vessel under consideration provides a 45% lighter construction as compared with an all metal (Type I) vessel.     

高压电导研究

高压下物质结构和性质会发生很大的改变,电导对于认识压力的作用效应和寻找新的导电材料具有重要意义.高压电导研究所采用的设备主要有金刚石压腔、超高压大腔体装置（大压机）以及高压电导池三种.金刚石压腔可达550GPa压力;超高压大腔体装置压力一般在30GPa以下,可以提供较大体积的样品;高压电导池主要进行流体的电导研究,压力在400MPa以下,有静止和流动两种类型,流动式高压电导池是近年来才发展起来的,其准确方便.文章对目前高压电导的研究进行简单的介绍和分析.