The influence of high pressure on bio-system reaction kinetics and the preservation of vitamin C

Abstract Producing of safer products by applying high pressure on biosystem, is a novel non-thermal technology with significant results in maintaining the natural characteristics of the food items. Modeling of the microorganism kinetics inactivation by the high pressure was determined and certificated by an experimental approach. It is established that the basic laws of the joint influence of the factors of high pressure, temperature and process time on microorganisms and vitamin C are reproduced in the framework of the linear kinetics. By choosing the values of the process parameters (pressure, temperature, duration of the process), the averaged thermodynamic characteristics of micro flora can be changed, as well as the value of the activation barrier of the biochemical reaction. Based on these results, working 40 min at the pressure 400 MPa, and temperature 300 K, the microorganism activity is minimum, and the vitamin C contain is preserved about 90 percent.