Abstract

This paper proposes the liquid inertia coupled to the dynamics of micro bubbles as one of the mechanisms for microbe inactivation by high pressures. Liquid inertia can cause a stable bubble to grow unlimited through a pressurization followed by a sudden pressure release. In cases when the vapor pressure is too low to allow unlimited bubble growth, the liquid inertia leads to the hammering effect associated with nonlinear bubble oscillations, a purely mechanical effect that may be responsible for microbe inactivation.

Submitted: August 8, 2007 · Accepted: October 12, 2007 · Published: October 18, 2007

Recommended Citation

Feng, Z.C. (2007) "Dynamic Effect in High Pressure Microbe Inactivation," International Journal of Food Engineering: Vol. 3 : Iss. 5, Article 8.
DOI: 10.2202/1556-3758.1280
Available at: http://www.bepress.com/ijfe/vol3/iss5/art8