In situ thermal, volumetric and electrical properties of food matrices under elevated pressure and the techniques employed to measure them

Abstract

This chapter summarizes research efforts in the experimentation and measurement of various in situ thermophysical properties of food and packaging material subjected to combined pressure-thermal treatment. The properties investigated include heat of compression, compressibility, thermal conductivity, specific heat, thermal diffusivity, electrical conductivity, and reaction volume. This information will help to understand the extent of process nonuniformity during pressure treatment, characterize chemical and physical changes, as well as assess the safety and quality of products and processes.