Scholarlink

<p>Stone tools were the oldest pressure-related food processing tools (approx. 3.3 million years ago) until the use of fire for thermal processing (approx. 0.5–0.3 million years ago) became the prime food processing aid. During the last 40&#xa0;years, gentle, resource-efficient pressure-related technologies for partial replacement of thermal processes were developed and gained rapid dissemination and acceptance. This paper provides an overview of food processes where pressure is the key mode of action ranging from negative pressures (below 0.00001&#xa0;MPa) to very high pressure (1400&#xa0;MPa). Working principles, applications, advantages/limitations as well as needs and opportunities for these processes using dynamic or static pressures are presented. Based on the high number of existing and developing pressure-related unit operations, we propose a new pressure-based food processes classifications system organized in pressure ranges (max. 0.1, 1.0, 10, 100, 1000, &gt; 1000&#xa0;MPa) embracing the temperature range used in food processing.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

From Stone Tools to (very) High Pressure: Pressure-Based Evolution in Food Processing

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年8月16日

查看全文
  • Robert Sevenich,
  • Dietrich Knorr

摘要

Stone tools were the oldest pressure-related food processing tools (approx. 3.3 million years ago) until the use of fire for thermal processing (approx. 0.5–0.3 million years ago) became the prime food processing aid. During the last 40 years, gentle, resource-efficient pressure-related technologies for partial replacement of thermal processes were developed and gained rapid dissemination and acceptance. This paper provides an overview of food processes where pressure is the key mode of action ranging from negative pressures (below 0.00001 MPa) to very high pressure (1400 MPa). Working principles, applications, advantages/limitations as well as needs and opportunities for these processes using dynamic or static pressures are presented. Based on the high number of existing and developing pressure-related unit operations, we propose a new pressure-based food processes classifications system organized in pressure ranges (max. 0.1, 1.0, 10, 100, 1000, > 1000 MPa) embracing the temperature range used in food processing.