6. High-pressure technology for the food industry
6.1 High-pressure equipment
6.1.1 Static pressure chambers
High-pressure vessels are generally cylindrical in shape. Their strength depends on the nature of the alloys selected (elastic strength Y0), the ratio between internal and external diameters (ω), and the use of the shrink-fit technique.
-
The maximum pressure is given by the Tresca criterion:
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
High-pressure technology for the food industry
Conclusion
- (1) - AERTSEN (A.), VAN HOUDT (R.), VANOIRBEEK (K.), MICHIELS (C.W.) - An SOS response induced by high pressure in Escherichia coli - J Bacteriol. 186, p. 6 133-41 (2004).
- (2) - ALPAS (H.), KALCHAYANAND (N.), BOZOGLU (F.), RAY (B.) - Interactions of high hydrostatic pressure, pressurization temperature and pH on death and...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Article included in this offer
"Food industry"
(
277 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
