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Chemical Reactions in Food Systems at High Hydrostatic Pressure

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Abstract

The combination of high hydrostatic pressure and temperature has become a valuable alternative to produce superior quality products in cases where the traditional thermal treatments have failed to deliver high-quality products. Unfortunately, the impact of pressure on chemical reactions in food systems is often overlooked. This review summarizes studies on chemical reactions in various food systems that have been qualitatively and quantitatively evaluated under high pressure at either ambient, moderate, or elevated temperatures. In addition, a critical discussion on the current approaches was used to evaluate the reaction rates, and therefore, the reaction mechanisms of some food systems are provided. Activation volume and activation energy of various food systems treated by high hydrostatic pressure are also provided. Finally, the need of kinetic studies in food systems is highlighted.

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Abbreviations

A :

Pre-exponential factor

b :

Constant for acids (9.2 × 10−4 MPa)

C :

Concentration of reactants or products

E a :

Activation energy (kJ mol−1)

HPP:

High-pressure processing

HPS:

High-pressure sterilization

K :

Equilibrium reaction constant

K w :

Water ionization equilibrium constant

k :

Reaction rate constant

K a :

Ionization equilibrium constant

n :

Reaction order

P :

Pressure (MPa)

PATS:

Pressure-assisted thermal sterilization

pK a :

Dissociation constant

(pK a)p :

Pressure-shifted dissociation constant

(pK a)o :

Dissociation constant at a reference pressure and temperature

r :

Reaction rate

R:

Gas constant (8.314 J mol−1 K or 8.308 × 10−6 MPa m3 mol−1 K)

t :

Time

T :

Absolute temperature (K)

ΔV ≠ :

Activation volume (cm3 mol−1)

ΔV ≠int :

Intrinsic factors contributing to activation volume

ΔV ≠m :

Medium or solvent contributions to activation volume

ΔV°:

Reaction volume

ΔV a :

Ionization apparent volume

\( \Delta V_{{{\text{H}}^{ + } }} \) :

Volume variations of one mole of H+

ΔOD:

Changes in optical density

z :

Collision frequency

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Acknowledgments

The authors thank to Natural Sciences and Engineering Research Council of Canada (NSERC) and Alberta Livestock and Meat Agency (ALMA) for funding this project, and Martinez-Monteagudo expresses his gratitude to CONACYT (Mexico) and I2T2 (Mexico) for the financial support (nr. 187497).

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  1. Department of Agricultural, Food and Nutritional Sciences, Faculty of Agricultural, Life and Environmental Sciences, University of Alberta, Edmonton, AB, T6G 2P5, Canada

    Sergio I. Martinez-Monteagudo & Marleny D. A. Saldaña

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  1. Sergio I. Martinez-Monteagudo
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  2. Marleny D. A. Saldaña
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Correspondence to Marleny D. A. Saldaña.

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Martinez-Monteagudo, S.I., Saldaña, M.D.A. Chemical Reactions in Food Systems at High Hydrostatic Pressure. Food Eng Rev 6, 105–127 (2014). https://doi.org/10.1007/s12393-014-9087-6

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