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This paper proposes the liquid inertia coupled to the dynamics of micro bubbles as one of the mechanisms for microbe inactivation by high pressures. Liquid inertia can cause a stable bubble to grow unlimited through a pressurization followed by a sudden pressure release. In cases when the vapor pressure is too low to allow unlimited bubble growth, the liquid inertia leads to the hammering effect associated with nonlinear bubble oscillations, a purely mechanical effect that may be responsible for microbe inactivation.
Keywords: bubble dynamics; microbe inactivation; food processing
Published Online: 2007-10-18
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