HIGH-PRESSURE TREATMENT OF ORGANIC WASTES

被引:0
|
作者
DOLLERER, J
WILDERER, PA
机构
关键词
HIGH PRESSURE TREATMENT; HYGIENISATION; ORGANIC WASTES; STERILIZATION; WASTE MANAGEMENT;
D O I
暂无
中图分类号
X [环境科学、安全科学];
学科分类号
08 ; 0830 ;
摘要
High pressure treatment of organic materials was introduced several years ago by Japanese researchers as a means to preserve food. Application potentials are also envisaged in the field of waste treatment. Hygienization effects, for instance, are achieved, when microbially contaminated samples are placed into an isostatic press and exposed, at room temperature, to a pressure of 4,000 bars and above. Deformation of the biopolymers under those extreme pressure conditions leads to effects such as coagulation, denaturation of proteins, crystallisation and/or gelatinization (Heremans 1992). As a result the microorganisms lose viability within a few minutes.
引用
收藏
页码:243 / 248
页数:6
相关论文
共 50 条
  • [1] Effect of high-pressure treatment on lipoxygenase activity
    Tangwongchai, R
    Ledward, DA
    Ames, JM
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (07) : 2896 - 2902
  • [2] Effect of high-pressure treatment on the texture of cherry tomato
    Tangwongchai, R
    Ledward, DA
    Ames, JM
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (05) : 1434 - 1441
  • [3] Effect of High-Pressure Treatment on Catalytic and Physicochemical Properties of Pepsin
    Wang, Jianan
    Bai, Tenghui
    Ma, Yaping
    Ma, Hanjun
    MOLECULES, 2017, 22 (10)
  • [4] Effect of high-pressure treatment on the molecular properties of mushroom polyphenoloxidase
    Sun, NK
    Lee, S
    Bin Song, K
    LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2002, 35 (04): : 315 - 318
  • [5] Effect of high-pressure treatment on the quality of prepared chicken breast
    Dong, Kai
    Luo, Xin
    Liu, Lan
    An, Fengping
    Tang, Daobang
    Fu, Lingyun
    Teng, Hui
    Huang, Qun
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56 (04) : 1597 - 1607
  • [6] The Effect of High-Pressure Treatment and Skimming on Caprine Milk Proteins
    Kielczewska, Katarzyna
    Dabrowska, Aneta
    Jankowska, Agnieszka
    Wachowska, Maria
    Kowalik, Jaroslaw
    APPLIED SCIENCES-BASEL, 2021, 11 (13):
  • [7] Specific effect of high-pressure treatment of milk on cheese proteolysis
    Buffa, M
    Guamis, B
    Trujillo, AJ
    JOURNAL OF DAIRY RESEARCH, 2005, 72 (04) : 385 - 392
  • [8] Effect of high-pressure treatment on emulsifying properties of soybean proteins
    Puppo, MC
    Speroni, F
    Chapleau, N
    de Lamballerie, M
    Añón, MC
    Anton, M
    FOOD HYDROCOLLOIDS, 2005, 19 (02) : 289 - 296
  • [9] Effects of high-pressure treatment on the sensory quality of white grape juice
    Daoudi, L
    Quevedo, JM
    Trujillo, AJ
    Capdevila, F
    Bartra, E
    Mínguez, S
    Guamis, B
    HIGH PRESSURE RESEARCH, 2002, 22 (3-4) : 705 - 709
  • [10] Reduced Thermal Inactivation of Trypsin and Marugoto E by High-pressure Treatment
    Kim, Namsoo
    Kim, Chong-Tai
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2012, 18 (06) : 911 - 917