Highlights•Conventional thermal treatment less quality of canned vegetables.•pH (pH≤ 4.6)
reduction less heat but more kill of food pathogens.•Novel thermal process technologies fast …

Isochoric impregnation was explored as a novel pressure‐assisted infusion technique to
fortify plant materials with bioactive compounds. Apple and potato cylinders were …

Impregnation of fruits and vegetables is an effective approach to enrich their porous texture
with functional solutions. High-pressure impregnation (HPI) is a newly develo** …

High pressure impregnation (HPI) is a novel technique to infuse desired fluids into porous
biomaterials. In this study, the effect of 24 different pressure–time combination treatments …

This study aimed to evaluate the effect of high pressure impregnation (HPI)(pressure: 350,
450, and 500 MPa; time: 5 min; osmotic solution: 15% NaCl) as a pretreatment to the drying …

High pressure impregnation (HPI) at 100 MPa was evaluated as a means of enrichment of
fruit tissue with model oil in water emulsions. Coconut oil+ polysorbate (Tween 80) emulsion …

In this chapter, the fundamental mechanisms of mass transfer are discussed and
computational approaches to study them are analyzed. The main goal is to present these …

Fluid Migration into Porous Biomaterials under High Hydrostatic Pressure Page 1 Fluid
Migration into Porous Biomaterials under High Hydrostatic Pressure By Hamed Vatankhah …