Quality improvement of manuka honey through the application of high pressure processing

The quality of honey is known to be compromised when it goes through thermal processing due to its negative impact on the unstable and thermolabile honey components which originated from the nectar and bees themselves. This present work is undertaken to access the use of an emerging food preservation technique known as “High Pressure Processing” for treating honey, as an alternative to the conventional thermal processing. In this thesis, honey quality has been addressed by measuring the effects of high pressure processing parameters (pressure, time and temperature) on nutritional properties of honey, namely total phenolic content and antioxidant activity. Honey samples, contained in small pouches, were subjected to different pressures (200-600 MPa) at close to ambient temperatures (25-33°C) for different holding times (10 to 30 min). Thermal processing (49- 70°C) was also carried out for comparison purpose. Results demonstrated that high pressure processing operated at 600 MPa for 10 min has capability to increase significantly the total phenolic content and antioxidant activity by 47% and 30%, respectively. Besides, the result showed that high pressure processing can maintain the natural colour of honey which relates directly to consumer perception, while retaining its shear-thinning behaviour and viscosity with no significant changes (p > 0.05). High pressure processing can also control hydroxymethylfurfural (HMF) concentration in honey during process within the standard limit, 16.93 to 18.76 mg/kg (which is below than the maximum allowed limit of 40 mg/kg). This work also reveals that high pressure processing can enhance antibacterial activity of Manuka honey significantly. It shows an increase in the percentage inhibition of Staphylococcus epidermidis from 64.15 ± 5.86% to 84.34 ± 7.62% when honey was subjected to 600 MPa. Storage studies for one year at room temperature (25°C) demonstrated that high pressure-treated samples have a good retention to the physicochemical, nutritional and rheological properties of honey throughout storage, which confirms that the positive effect of high pressure on honey is not a temporary effect. Whereas, an insight study on the safety part showed that the Saccharomyces cerevisiae cell varied linearly with ° Brix, indicating that food compressibility has a significant role in the microbial inactivation

High-pressure study of superconducting and non-superconducting single crystals of the same nominal composition Rb0.8Fe2Se2

Two single crystalline samples with the same nominal composition of Rb0.8Fe2Se2 prepared via slightly different precursor routes under the same thermal processing conditions were investigated at ambient and high pressures. One sample was found superconducting with a Tc of ~31 K without the previously reported resistivity-hump and the other was unexpectedly found to be a narrow-gap semiconductor. While the high pressure data can be understood in terms of pressure-induced variation in doping, the detailed doping effect on superconductivity is yet to be determined.Comment: 9 pages, 6 figure

Mechanical property evaluation of an Al-2024 alloy subjected to HPT processing

An aluminum-copper alloy (Al-2024) was successfully subjected to high-pressure torsion (HPT) up to five turns at room temperature under an applied pressure of 6.0 GPa. The Al-2024 alloy is used as a fuselage structural material in the aerospace sector. Mechanical properties of the HPT-processed Al-2024 alloy were evaluated using the automated ball indentation technique. This test is based on multiple cycles of loading and unloading where a spherical indenter is used. After two and five turns of HPT, the Al-2024 alloy exhibited a UTS value of ~1014 MPa and ~1160 MPa respectively, at the edge of the samples. The microhardness was measured from edges to centers for all HPT samples. These results clearly demonstrate that processing by HPT gives a very significant increase in tensile properties and the microhardness values increase symmetrically from the centers to the edges. Following HPT, TEM examination of the five-turn HPT sample revealed the formation of high-angle grain boundaries and a large dislocation density with a reduced average grain size of ~80 nm. These results also demonstrate that high-pressure torsion is a processing tool for developing nanostructures in the Al-2024 alloy with enhanced mechanical propertie

Influence of oxygen pressure on the fs laserinduced oxidation of molybdenum thin films

We present a study of femtosecond (1028 nm, 230 fs, 54.7 MHz) laser processing on molybdenum (Mo) thin films. Irradiations were done under ambient air as well as pure oxygen (O2) at various gauge pressures (4, 8, 12 and 16 psi). Our results indicate that the high heating rates associated with laser processing allow the production of different molybdenum oxides. Raman spectroscopy and scanning electron microscopy are used to characterize the molybdenum oxidation for the different irradiation and oxygen pressures parameters chosen showing a high correlation between well-defined oxidation zones and the oxygen pressure surrounding the samples during the irradiation of the Mo thin films

Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets

Fresh fish are highly perishable food products and their short shelf-life limits their commercial exploitation and leads to waste, which has a negative impact on aquaculture sustainability. New non-thermal food processing methods, such as high pressure (HP) processing, prolong shelf-life while assuring high food quality. The effect of HP processing (600MPa, 25 °C, 5min) on European sea bass (Dicentrarchus labrax) fillet quality and shelf life was investigated. The data presented comprises microbiome and proteome profiles of control and HP-processed sea bass fillets from 1 to 67 days of isothermal storage at 2 °C. Bacterial diversity was analysed by Illumina high-throughput sequencing of the 16S rRNA gene in pooled DNAs from control or HP-processed fillets after 1, 11 or 67 days and the raw reads were deposited in the NCBI-SRA database with accession number PRJNA517618. Yeast and fungi diversity were analysed by high-throughput sequencing of the internal transcribed spacer (ITS) region for control and HP-processed fillets at the end of storage (11 or 67 days, respectively) and have the SRA accession number PRJNA517779. Quantitative label-free proteomics profiles were analysed by SWATH-MS (Sequential Windowed data independent Acquisition of the Total High-resolution-Mass Spectra) in myofibrillar or sarcoplasmic enriched protein extracts pooled for control or HP-processed fillets after 1, 11 and 67 days of storage. Proteome data was deposited in the ProteomeXchange Consortium via the PRIDE partner repository with the dataset identifiers PXD012737. These data support the findings reported in the associated manuscript "High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring", Tsironi et al., 2019, JFE 262:83-91, doi.org/10.1016/j.jfoodeng.2019.05.010.FCT (Foundation of Science and Technology) COFASP/0002/2015; Portuguese Foundation for Science and Technology UID/Multi/04326/2019 POCI-01-0145-FEDER007440 UID/NEU/04539/2019info:eu-repo/semantics/publishedVersio

Effects of hydrogen on metals

Several rules to guide choice of materials, and methods of welding, electroplating, and heat treatment will provide a method for minimizing failures in storage tanks and related hardware. Failures are caused by high-pressure hydrogen effects, the formation of hydrides in titanium, and hydrogen absorption through various metals processing techniques

Consumers’ Perceptions of Novel Process Technologies: The Case of High Pressure Processed Chilled Ready Meals

Consumers’ growing concerns with regard to the food supply chain continue to influence their perceptions of emerging novel food processes. The main objective of this study was to explore consumers’ perceptions and potential purchase motivations for chilled ready meals produced using high pressure processing. In-depth one-to-one soft laddering interviews were conducted in-home with 40 purchasers of chilled ready meals, aged between 18 and 44 years, living in Dublin City and County, Ireland. The in-depth discussions explored a range of issues concerning consumers’ acceptance of high pressure processing, as well as their preferences for high pressure processed chilled ready meal concepts. The results of the study showed that consumers were generally receptive towards high pressure processing of chilled ready meals. Subsequent discussions revealed where consumer acceptance issues could potentially arise concerning the application of high pressure processing to chilled ready meals. The soft laddering technique revealed distinct differences between consumer groups across consumption patterns and life stages with regard to their purchase preferences and potential purchase motivations. The insights generated from this research can assist companies design consumer-relevant communication strategies, which effectively differentiate high pressure processed chilled ready meal from incumbent products.Means-end Chain, Consumer Acceptance, Novel Process Technologies., Agricultural and Food Policy,

High Pressure Processing of Dairy Foods

End of Project ReportThe term High Pressure Processing (HPP) is used to describe the technology whereby products are exposed to very high pressures in the region of 50 - 800 MPa (500 - 8000 Atmospheres). The potential application of HPP in the food industry has gained popularity in recent years, due to developments in the construction of HPP equipment which makes the technology more affordable. Applying HPP to food products results in modifications to interactions between individual components, rates of enzymatic reactions and inactivation of micro-organisms. The first commercial HPP products appeared on the market in 1991 in Japan, where HPP is now being used commercially for products such as jams, sauces, fruit juices, rice cakes and desserts. The pioneering research into the application of HPP to milk dates back to the end of the 19th century. Application of HPP to milk has been shown to modify its gel forming characteristics as well as reducing its microbial load. HPP offers the potential to induce similar effects to those generated by heat on milk protein. Recent reports have also indicated that HPP could accelerate the ripening of cheese. Much of the Irish cheese industry is based on the production of Cheddar cheese, the ripening time for which can vary from 4 - 12 months or more, depending on grade. A substantial portion of the cost associated with Cheddar manufacture is therefore attributed to storage under controlled conditions during ripening. Thus, any technology which may accelerate the ripening of Cheddar cheese while maintaining a balanced flavour and texture is of major economic significance. While food safety is a dominant concern, consumers are increasingly demanding foods that maintain their natural appearance and flavour, while free of chemical preservatives. HPP offers the food industry the possibility of achieving these twin goals as this technology can lead to reduced microbial loads without detrimentally effecting the nutritional or sensory qualities of the product. The development of food ingredients with novel functional properties offers the dairy industry an opportunity to revitalise existing markets and develop new ones. HPP can lead to modifications in the structure of milk components, in particular protein, which may provide interesting possibilities for the development of high value nutritional and functional ingredients. Hence these projects set out to investigate the potential of HPP in the dairy industry and to identify products and processes to which it could be applied.Department of Agriculture, Food and the Marin

Image analysis in heat transfer.

Cílem této práce je porovnat vysoko tlaké vodní trysky a vysvětlit čtenáři použité metody. Matematické metody použité v programu jsou také uvedeny v této práci.The object of this work is to describe and compare water tracks of high pressure nozzles and explain image processing methods to the reader. Mathematical methods used in the program for getting properties of dierent jets are also present.

Thermal inactivation of Byssochlamys nivea in pineapple nectar combined with preliminary high pressure treatments

Byssochlamys nivea is a thermal resistant filamentous fungi and potential micotoxin producer. Recent studies have verified the presence of ascospores of such microorganism in samples of pineapple nectars. Although the majority of filamentous fungi have limited heat resistance and are easily destroyed by heat, Byssochlamys nivea ascospores have shown high thermal resistance. The aim of this work was to evaluate the application of linear and Weibull models on thermal inactivation (70, 80 and 90ºC) of Byssochlamys nivea ascospores in pineapple nectar after pretreatment with high pressure (550MPa or 650MPa during 15min). Following the treatments, survival curves were built up for each processing temperature and adjusted for both models. It was observed that survival curves at 90°C after high pressure pretreatment at 550 MPa/15 min did not fit well to linear and Weibull models. For all the other treatments, the Weibull model presented a better fit. At 90ºC without pressure treatment, the Weibull model also showed a better adjustment, having a larger R2 and a smaller RMSE. Regarding the process effectiveness, a 5-log reduction (t5), as recommended for pasteurization, was only achieved for Byssochlamys nivea ascospores presented in pineapple nectar at 90ºC/10.7 min with previous high pressure treatment of 650 MPa for 15 min. Considering the high intensity and energy demanding process with possibly product damage, other preventive and alternative treatments are being investigated