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Ultrahigh Pressure Treatment

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Physical Modifications of Starch

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Abstract

Ultrahigh pressure (UHP), also called high hydrostatic pressure (HHP), is often defined as pressure exceeding 100 MPa. The implementation of UHP technology depends on the UHP equipment. A typical laboratory-scale UHP equipment includes a pressure vessel, closures for sealing the vessel, pumps to intensify the high pressure, and a controlling system, in general with cavity volume of 10 mL to 10 L. A commercial UHP equipment has a product handling system to transfer the product without stirring apparatus and difficult to realize the continuous monitoring of structure and properties changes (Bolumar et al., Electron beam pasteurization & complementary food processing technologies. Elsevier, London, pp. 127–155, 2015) (Fig. 9.1). Depending on the equipment, the pressure settings vary from 100 to 1000 MPa but frequently in the range of 400–600 MPa in an industrial environment (Bolumar et al., Electron beam pasteurization & complementary food processing technologies. Elsevier, London, pp. 127–155, 2015). Pressure transmits through a specific medium, which in most cases is water but is replaced by oil at a higher pressure (usually exceeds 600 MPa).

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Authors and Affiliations

  1. School of Food Science and Engineering, Shaanxi University of Science and Technology, Xian, China

    Huayin Pu, Junrong Huang & Simin Guo

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  1. Huayin Pu
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  2. Junrong Huang
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Correspondence to Junrong Huang .

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Editors and Affiliations

  1. Department of Food Science & Engineering, Shanghai Jiao Tong University, Shanghai, Shanghai, China

    Zhongquan Sui

  2. College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, Zhejiang, China

    Xiangli Kong

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Pu, H., Huang, J., Guo, S. (2023). Ultrahigh Pressure Treatment. In: Sui, Z., Kong, X. (eds) Physical Modifications of Starch. Springer, Singapore. https://doi.org/10.1007/978-981-99-5390-5_9

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