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InvisibleBodhi of Ankou
*alternate opinion blocks path*
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Registered: 06/02/09
Posts: 24,778
Loc: Soviet Canukistan Flag
Pressurizing food at 40,000-80,000psi Yields amazing results
    #15004652 - 08/31/11 12:25 AM (12 years, 8 months ago)

Quote:

Scientists are reporting new evidence that a century-old food preservation technology, finding a new life amid 21st century concerns about food safety and nutrition, more than doubles the levels of certain healthful natural antioxidants in fruit. The effect, reported in Denver at the 242nd National Meeting & Exposition of the American Chemical Society (ACS), occurs as a bonus in addition to its effects in killing harmful bacteria, viruses and mold in food.


The technology, called high-pressure processing (HPP) involves subjecting food to 40,000-80,000 pounds of pressure per square inch for about 15 minutes. That's about five times the pressure that an African elephant would exert if it stood on a postage stamp. Applied evenly, however, the force in HPP does not squash the food -- which can be fresh, processed, liquid or in other forms. The pressure does change the molecular structure of the microbes in food in ways that kill bacteria, molds and viruses. The technique also is known as "pascalization" in honor of the 17th century French scientist Blaise Pascal, famous for research on the effects of pressure on liquids. It differs from the more familiar thermal pasteurization process, which involves heating milk, beer and other foods to kill bacteria.

Carmen Hernandez-Brenes, Ph.D., presented results of the new study on HPP's effects on antioxidants in fruit. Her presentation was part of a symposium, entitled "Tropical and Subtropical Fruits: Flavors, Color, and Health Benefits."

Hernandez-Brenes and colleagues set out to check the effects of HHP processing stability of a key group of antioxidants, termed carotenoids, using the pulp of avocado, papaya and mango subjected to HPP for three minutes. The researchers are with the Department of Biotechnology and Food Engineering, Technologico de Monterrey, Monterrey, Mexico.

HHP processing increased the concentration of total carotenoids in avocado and papaya by more than 50 percent. Individual members of this healthful family of chemicals increased by up to 513 percent, as detailed in Hernandez-Brenes' abstract, below. For reasons not yet clear, no increases occurred in the mango.

Their findings also support the possibility that the increases occur as a self-defense mechanism in fruit tissue. Hernandez-Brenes and collaborators detected viable genetic material called RNA after high-pressure treatment, and further work is underway to provide evidence that cells in the fruit had shifted into high gear to make more antioxidants to cope with the stress from HPP.

http://www.sciencedaily.com/releases/2011/08/110829164631.htm







Who ever figured this out is fuckin brilliant.





Thoughts? :sun:

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InvisibleDragonaut


Registered: 06/24/04
Posts: 6,219
Re: Pressurizing food at 40,000-80,000psi Yields amazing results [Re: Bodhi of Ankou]
    #15004715 - 08/31/11 12:46 AM (12 years, 8 months ago)

:nono: You can't have-a the mango!


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:dragon:

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InvisibleAsante
Omnicyclion prophet
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Registered: 02/06/02
Posts: 87,649
Re: Pressurizing food at 40,000-80,000psi Yields amazing results [Re: Bodhi of Ankou]
    #15004827 - 08/31/11 01:26 AM (12 years, 8 months ago)

Every single cell of that food wil be altered.


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Omnicyclion.org
higher knowledge starts here

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Invisiblekoraks
Registered: 06/02/03
Posts: 26,729
Re: Pressurizing food at 40,000-80,000psi Yields amazing results [Re: Asante]
    #15004973 - 08/31/11 02:46 AM (12 years, 8 months ago)

Quote:

Wiccan_Seeker said:
Every single cell of that food wil be altered.



Exactly. But still, it's an interesting concept. I saw it on TV a couple of months ago, where they demonstrated pressurizing a lobster. It came out with the meat neatly separated from the shell, but it was still raw/uncooked. That is to say - the texture and properties were, as far as I could tell, identical to uncooked lobster meat. So yes, there are changes/alterations, but the end result is sterile and not cooked, which for e.g. sea food is a pretty nice outcome.

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OfflineSeussA
Error: divide byzero


Folding@home Statistics
Registered: 04/27/01
Posts: 23,480
Loc: Caribbean
Last seen: 3 months, 8 days
Re: Pressurizing food at 40,000-80,000psi Yields amazing results [Re: Asante]
    #15005120 - 08/31/11 04:23 AM (12 years, 8 months ago)

> Every single cell of that food wil be altered.

I can see the anti-PMO (pressure modified organism) protests just waiting to happen...


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Just another spore in the wind.

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Offline5HTSynaptrip
Dopamine Enthusiast
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Registered: 09/14/08
Posts: 4,360
Loc: USA Flag
Last seen: 6 years, 1 month
Re: Pressurizing food at 40,000-80,000psi Yields amazing results [Re: Seuss]
    #15005353 - 08/31/11 07:02 AM (12 years, 8 months ago)

Most people I know don't know a fucking thing about cooking really good food, and texture is so important for many things.  I wonder what this does to the texture of meats and other edibles.


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Science is a way of thinking much more than it is a body of knowledge. - My hero, who will be forever remembered, Carl Sagan.


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OfflineVisionary Tools
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Registered: 06/23/07
Posts: 7,953
Last seen: 1 year, 11 months
Re: Pressurizing food at 40,000-80,000psi Yields amazing results [Re: 5HTSynaptrip]
    #15007102 - 08/31/11 02:39 PM (12 years, 8 months ago)

I'm going to wait and see on this one. I used to think irridation was a good technology until the end results mean just selling rotten meat. Yuck.


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