Le Chatelier’s Principle
(Muntean, Marian, & Barbieru, 2016)
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Le Chatelier’s principles stated that any changes in phenomenon such as phase transition, change in molecular configuration or chemical reaction that leads to decrease in volume is enhanced by pressure.
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This signify that the food will not return to its original size or shape due to pressure difference between the compressibility of air and water after applying HPP.
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However, the food may return to its original size or shape if it is perfectly elastic.
microscopic ordering
(d.g yordanov, 2010)
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This principles indicates that when process is at constant temperature, the degrees of ordering of molecules of a given substance increases with the increase in pressure.
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Consequently, the pressure and the temperature apply adversarial forces on atomic or molecular structure and compound responses in chemical reactions.
isostatic principle
(d.g yordanov, 2010)
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In isostatic principle in HPP, the treated sustenance products are compressed by pressure reliably and consistently from every direction. The food will then at that point come back to its original size or shape when the pressure is discharged.
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The compression of food products is not subjected to the size or the geometry of the food. This is because transmission of pressure to the centre is independent to the mass or time. Therefore, the process is limited (Cheftel, 1995) which also mean that once the process achieved the ideal pressure, it very well may be kept up for some timeframe without the requirement for vitality utilization or energy consumption (Heldman, 2003).
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The principle of isostatic processing is shown in Figure 1 and Figure 2 where the arrow shows the pressure force being applied uniformly towards the product at the core. Figure 2 shows the microorganism being killed due to pressure forces applied to its surrounding which interrupt their cellular function.
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This principles indicates that when process is at constant temperature, the degrees of ordering of molecules of a given substance increases with the increase in pressure.
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Consequently, the pressure and the temperature apply adversarial forces on atomic or molecular structure and compound responses in chemical reactions.
Based on the principles stated above, the phenomenon of phase transition and changes in chemical reaction are influenced by the decline in volume of products caused by pressure force applied on it and vice-versa. The pressure force bring into contact to the product is independent on the size and the shape of the product which also regulates more subsequent biochemical response occurred in the treated food products.
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In biological systems, the progression occur due to the volume declination in HPP involve proteins denatures, gelation, hydrophobic reactions, changes of phase in lipids and also increase in ionization of dissociable molecules due to electrostriction. When comparing with heat preservation, the high pressure process can be characterized by three parameters which are temperature, pressure and exposure time (Muntean, Marian, & Barbieru, 2016).