1. Changes in biomolecules under the action of ultra-high pressure It is generally believed that a pressure exceeding 100 MPa is an ultra-high pressure. Under ultra-high pressure conditions, non-common binding such as hydrogen bonding, hydrophobic bonding, and ionic bonding in the stereostructure of a biopolymer changes, denaturation of the protein, gelatinization of the starch, and inactivation of the enzyme. The cell membrane is broken, the components in the bacteria are leaked, life activities are stopped, and the microbial cells are destroyed and die. Low-molecular compounds such as amino-stimulated amino acids, vitamins, and aroma components of proteins are commonly combined, and are not destroyed under ultrahigh pressure and are completely retained. According to this principle, 200-300Mpa virus is inactivated under normal conditions; 300-400 Mpa mold and yeast are inactivated; 300-600 Mpa bacteria and pathogenic bacteria are inactivated; 800-1000 Mpa spores are inactivated; enzyme activity is enhanced at low pressure More than 400 Mpa enzyme inactivation; more than 400 Mpa protein three or four structure destruction, irreversible; 400-600 Mpa starch hydrogen bond rupture, and gelatinization. 2, the principle of isostatic pressing The object of ultra-high pressure biological treatment must be water-rich and pressure-transmitted by means of fluid media such as water, oil, and the like. According to Pascal's law, the ideal liquid for rest, its pressure transmission has the following three basic properties: 3. Formation of ultra high pressure According to Pascal's law, the force P acting on the plane of the fluid is equal to the product of the liquid pressure p and the effective working area F of the pressure, ie P = pF. When the system is composed of the figure, there is 4. Properties of water under ultra-high pressure conditions In general, water is considered incompressible. However, the properties of water change under ultra-high pressure conditions, the distance of water molecules is reduced, the density is increased, the volume is compressed, the temperature is increased, the viscosity is increased, and the pH is lowered. Curves of various parameters (pH, temperature, volume, density) of water under the action of ultra-high pressure 5. Energy-saving principle of ultra-high pressure biological treatment Compared with high temperature treatment, ultra-high pressure low temperature treatment saves energy. Theoretically, the heat of 100L water to 90 °C requires 293*105J, and the energy consumption of 100L water to 400 Mpa is only 18.84*105J. Both can be sterilized, but the latter consumes only 1/15 of the energy. In actual operation, after deducting the influence of various factors, at least 80% energy saving. RICTRON Industrial Co., Ltd is a hight-tech OEM/ODM enterprise, we are specialized to produce the products such as fire smoke alarm, carbon monoxiede alarm, gas alarm, water alarm, smoke&co or gas&co combined alarms, and other products of R&D, manufactring and sales since 2008. Smoke Sensor,Smart Smoke Detector,Smoke Detector Tester,Stand Alone Smoke Detector Rictron Industrial Co., Ltd , https://www.szrictron.com
• The hydraulic pressure is always perpendicular to any affected surface.
• The pressure at each point in the liquid is equal in all directions.
• In a closed container, the pressure applied to a portion of the static liquid is delivered to all other portions of the fluid with equal strength.
When the material to be treated is placed in a closed container to apply liquid pressure, it is subjected to the same working pressure in all directions, so it is called isostatic pressing.
P2=p1 D 2 /d 2
That is, the working pressure p2 of the small cavity enlarges the pressure of the large cavity p1 by D2/d2 times. When P1 is 30 MPa, D is 300 cm2, and d is 60 cm2, p2 can produce an ultrahigh pressure of 750 MPa.
The action of ultra-high pressure penetrates all parts of the food instantaneously and evenly, independent of its size, shape and food composition. It also does not depend on the size, shape and composition of the package. At ultra high pressure, the compressed energy will increase the temperature of the medium or food, increasing by about 3 °C per 100 MPA, depending on the ingredients of the food. For example, creams, cheeses, etc., which contain a lot of fat in foods, have a higher temperature rise. If there is no heat loss or heat is not obtained from the outer wall of the pressure vessel, the food will return to its original temperature when the pressure is released.
Under the effect of the forced pressure, the volume of the food is reduced, and the expansion occurs when the pressure is released. Therefore, the package for ultra-high pressure treated food must be flexible, can adapt to the change in volume during compression, and can be restored to its original state, while requiring the seal to be intact.
Working principle of ultra-high pressure biological treatment technology
Just as the material particles change from fine to nanometer, the material changes qualitatively when the liquid pressure reaches several thousand atmospheres. For example, under ultra-high pressure and high temperature, graphite, wax ore and cosolvent It can synthesize synthetic diamond; under the ultra-high pressure extrusion, the white phosphorus without metallic luster changes from non-conducting to black phosphorus which can conduct electricity and metallic luster; the conductivity, thermal conductivity, yield strength and elastic modulus of some metals under ultra-high pressure extrusion The physical properties and mechanical properties of the volume change, and the ultrahigh pressure polymerization of ethylene has excellent insulation and corrosion resistance. Ultra-high pressure also plays a very important role in the biological process. According to the following principle, biomolecules will change under ultra-high pressure conditions.
Macromolecular structure
Microbial ultra-high pressure treatment before and after control
The relationship between volume change and pressure of water
Compression needs work (water)
Adiabatic compression temperature profile (water)
PH value changes with pressure