Physiological Studies of Hydrostatic High Pressure

High hydrostatic pressure

The use of high pressure processing (HPP) in the food industry was developed as an alternative to common thermal processes, such as pasteurization and sterilization, to produce a microbiologically safe food while avoiding and reducing undesirable changes in sensory, physiochemical and nutritional properties of foods. The use of high pressure at high temperatures as a tool for sterilization (hig...

Effective hydrostatic limits of pressure media for high-pressure crystallographic studies

Morphological and physiological characterization of Listeria monocytogenes subjected to high hydrostatic pressure.

High hydrostatic pressure is a new food preservation technology known for its capacity to inactivate spoilage and pathogenic microorganisms. That inactivation is usually assessed by the number of colonies growing on solid media after treatment. Under normal conditions the method does not permit recovery of damaged cells and may underestimate the number of cells that will remain viable and grow ...

High Hydrostatic Pressure Effects on Amoeba Proteus

Upon application of hydrostatic pressure to Amoeba proteus, all movement stops and the organism assumes a spherical shape (1). The attainment of a completely spherical shape is a gradual process requiring from 5 to 20 minutes, depending upon the pressure and temperature level. This "spher-ing" under pressure has been attributed to the reversible disruption of the plasmagel integrity and consequ...

Effects of hydrostatic pressure and temperature on the AlGaN/GaN High electron mobility transistors

In this paper, drain-source current, transconductance and cutoff frequency in AlGaN/GaN high electron mobility transistors have been investigated. In order to obtain parameters of exact AlGaN/GaN high electron mobility transistors such as electron density, the wave function, band gap, polarization charge, effective mass and dielectric constant, the hydrostatic pressure and temperature effects a...