High-Pressure Processing of Casein Solutions

Two different HPP conditions were chosen based on the bibliography and applied to casein solutions using a 10 L HPP unit (Idus HPP Systems S.L.U., Noain, Navarra, Spain):
(a) 600 MPa for 5 min or (b) 250 MPa for 15 min [19 (link),24 (link),25 (link)]. Results obtained with the protein model solutions helped to decide the treatment to be applied to the cocoa dessert: 600 MPa for 5 min.

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Giura L., Urtasun L., Astiasaran I, & Ansorena D. (2023). Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet. Foods, 12(4), 882.

Publication 2023

Casein Cocoa Idus Protein

Corresponding Organization : National Centre for Technology and Food Safety

Other organizations : Universidad de Navarra, Navarre Institute of Health Research

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Variable analysis

independent variables

Pressure (600 MPa or 250 MPa)
Time (5 min or 15 min)

dependent variables

Outcomes of applying high-pressure processing (HPP) to casein solutions

control variables

Casein solutions
10 L HPP unit (Idus HPP Systems S.L.U., Noain, Navarra, Spain)

controls

Positive control: Not specified
Negative control: Not specified

Annotations

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