{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T18:34:21Z","timestamp":1790361261118,"version":"4.1.0"},"reference-count":25,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2003,3,24]],"date-time":"2003-03-24T00:00:00Z","timestamp":1048464000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Biotech &amp; Bioengineering"],"published-print":{"date-parts":[[2003,6,20]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Here we deal with the influence of heat\u2010transport effects on a high\u2010pressure\u2010induced enzyme inactivation in packed substances. Special attention is given to the influence of the geometrical scale and to the heat\u2010transfer characteristics of the packaging material. The investigation is based on mathematical modeling and numerical simulation. The method accounts both for compression phase and holding phase. The model includes convective and conductive heat transfer, fluid motion as well as an enzyme transport equation with a first\u2010order kinetic source term accounting for the inactivation. Three configurations with a total volume of 0.8 L, 6.3 L, and 50.3 L are considered. The pressure medium is water. The enzyme solution is <jats:italic>B. subtilis<\/jats:italic> \u03b1\u2010amylase dissolved in a TRIS\u2010HCl\u2010buffer. The packaging material is polypropylene. The heat\u2010transfer coefficient for conduction through the packaging material is varied to simulate both changes in the material properties as well as modifications of the packaging material thickness. It is found that the efficiency of the inactivation increases with increasing chamber volume as long as the kinetic inactivation constant is increasing with temperature. In the considered case the activity retention obtained in a 0.8 L volume is about 2.4 times larger than the one obtained for the same process carried out in a 50.3 L volume. Furthermore, it was found that the properties of the packaging material could induce a significant degree of nonuniformity (worst case = 69%). An appropriate choice of the material can lead to maximum inactivation and maximum process uniformity since advantage is taken from the slow heat exchange after the compression phase.  \u00a9 2003 Wiley Periodicals, Inc. Biotechnol Bioeng 82: 725\u2013735, 2003.<\/jats:p>","DOI":"10.1002\/bit.10619","type":"journal-article","created":{"date-parts":[[2003,3,31]],"date-time":"2003-03-31T06:59:06Z","timestamp":1049093946000},"page":"725-735","source":"Crossref","is-referenced-by-count":42,"title":["The influence of transport phenomena during high\u2010pressure processing of packed food on the uniformity of enzyme inactivation"],"prefix":"10.1002","volume":"82","author":[{"given":"Chr.","family":"Hartmann","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"A.","family":"Delgado","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2003,3,24]]},"reference":[{"key":"e_1_2_1_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(01)00046-7"},{"key":"e_1_2_1_3_1","doi-asserted-by":"publisher","DOI":"10.1017\/CBO9780511800955"},{"key":"e_1_2_1_4_1","doi-asserted-by":"publisher","DOI":"10.1081\/FRI-100102319"},{"key":"e_1_2_1_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0260-8774(97)00067-8"},{"key":"e_1_2_1_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-642-60196-5_85"},{"key":"e_1_2_1_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(99)00003-X"},{"key":"e_1_2_1_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s003970000114"},{"key":"e_1_2_1_9_1","unstructured":"F\u00f6rstP.2001.In situ untersuchungen der viskosit\u00e4t fluider komprimierter lebensmittel. Ph.D. thesis TU M\u00fcnchen."},{"key":"e_1_2_1_10_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2001.tb16101.x"},{"key":"e_1_2_1_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(01)00060-1"},{"key":"e_1_2_1_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0921-0423(02)80149-6"},{"key":"e_1_2_1_13_1","doi-asserted-by":"publisher","DOI":"10.1002\/bit.10302"},{"key":"e_1_2_1_14_1","unstructured":"HartmannC DelgadoA.2002c.Convective and diffusive transport effects in a high\u2010pressure\u2010induced inactivation process of packed food. Intl J Food Eng (in press)."},{"key":"e_1_2_1_15_1","unstructured":"HinrichsJ.2000.Ultrahochdruckbehandlung von lebensmitteln mit schwerpunkt milch und milchprodukte\u2014ph\u00e4nomene kinetik und methodik. Fortschritt\u2010Berichte VDI Reihe 3 Nr. 656 D\u00fcsseldorf: VDI."},{"key":"e_1_2_1_16_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf990937n"},{"key":"e_1_2_1_17_1","first-page":"15","article-title":"Recent advances in high pressure processing of foods","volume":"2","author":"Knorr D","year":"1999","journal-title":"New Food"},{"key":"e_1_2_1_18_1","first-page":"51","article-title":"Cong\u00e9lation\u2014D\u00e9cong\u00e9lation \u00e0 haute pression","volume":"972","author":"Le Bail A","year":"1997","journal-title":"Revue G\u00e9n\u00e9rale du Froid"},{"key":"e_1_2_1_19_1","doi-asserted-by":"publisher","DOI":"10.1021\/bp970048p"},{"key":"e_1_2_1_20_1","doi-asserted-by":"publisher","DOI":"10.1021\/bp970053t"},{"key":"e_1_2_1_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(00)00009-6"},{"key":"e_1_2_1_22_1","doi-asserted-by":"publisher","DOI":"10.1080\/08957950212417"},{"key":"e_1_2_1_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0921-0423(02)80135-6"},{"key":"e_1_2_1_24_1","doi-asserted-by":"publisher","DOI":"10.1007\/s003480000111"},{"key":"e_1_2_1_25_1","doi-asserted-by":"publisher","DOI":"10.1063\/1.555836"},{"key":"e_1_2_1_26_1","doi-asserted-by":"publisher","DOI":"10.1063\/1.555631"}],"container-title":["Biotechnology and Bioengineering"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fbit.10619","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/analyticalsciencejournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/bit.10619","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T18:39:32Z","timestamp":1760035172000},"score":1,"resource":{"primary":{"URL":"https:\/\/analyticalsciencejournals.onlinelibrary.wiley.com\/doi\/10.1002\/bit.10619"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2003,3,24]]},"references-count":25,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2003,6,20]]}},"alternative-id":["10.1002\/bit.10619"],"URL":"https:\/\/doi.org\/10.1002\/bit.10619","archive":["Portico"],"relation":{},"ISSN":["0006-3592","1097-0290"],"issn-type":[{"value":"0006-3592","type":"print"},{"value":"1097-0290","type":"electronic"}],"subject":[],"published":{"date-parts":[[2003,3,24]]}}}