Application of high pressure and thermophysical properties of water to biotechnology

摘要: Abstract The effects of high pressure on various biological materials, such as the denaturation proteins, gelatinization starches, and inactivation enzymes, have been investigated for a long time. pressure-induced proteins would be applicable to sterilization microorganisms preservation foods, without heating processes. Recently, treatment has received great deal attention it does not impair natural flavor color, well nutrients in foods. In food technology, water is used pressure-transmitting medium from standpoint safety, both mechanically sanitarily. Therefore, accurate data thermophysical properties essential high-pressure processing. Fortunately, International Association Properties Water Steam (IAPWS) published recommended values water. It should important disseminate those technology community.