Palm | Kelapa Sawit

ABSTRACT: Compression heating of selected fatty and model food materials during high-pressure processing was studied using a specially designed experimental system. Commercially available soybean oil, olive oil, beef fat, chicken fat, and salmon fish were studied at different pressures (150 to 600 MPa) and at different initial temperatures (25 to 70 °C). At an initial temperature of 25 °C, fats and oils showed higher compression heating values (up to 8.7 °C per 100 MPa) compared to 2 to 3 °C per 100 MPa for water. Though the compression heating of water depends on its initial temperature, oils have little or no effect of initial temperature.

Keywords: high-pressure processing, compression heating, fats, oils, thermal effects