Applications of atmospheric compression technology in food processing
Abstract
The compression of a gas within a closed system results in elevated temperatures and pressures which are directly related to the work performed on the system in accordance thermodynamic laws. Atmospheric compression technology (ACT) concerns applications for which the thermal effects of atmospheric compression can be utilized in food processing. This research project focused upon the use of ACT to surface pasteurize fresh shell eggs and poultry skin. The surfaces of these food items were inoculated with Salmonella typhimurium organisms and then subjected to various ACT thermal treatments. Results indicated that the technology promising as a means to accomplish this type of processing operation. ACT methodology was also explored as a means to perform peeling of tomatoes, decontamination of spices, and surface browning of cooked potato pieces that would mimic a fried texture. These attempts, though unsuccessful, provided indications that more intensive ACT treatments may prove to be productive.
Degree
Ph.D.
Advisors
Marks, Purdue University.
Subject Area
Food science|Agricultural engineering
Off-Campus Purdue Users:
To access this dissertation, please log in to our
proxy server.