4 ms·
If high pressure slows down the spoilage, can I use a pressure chamber to preserve food, rather than a refrigerator?
by andrewmutz 4y ago
If high pressure slows down the spoilage, can I use a pressure chamber to preserve food, rather than a refrigerator?
- pazimzadeh 4y agoWhat happens if you combine both?
- Nzen 4y agoPV = nRT [0]. The (P)ressure is directly correlated with the (T)emperature. You would need to use a small (V)olume to balance the equation. [0] https://en.wikipedia.org/wiki/Ideal_gas_law https://en.wikipedia.org/wiki/Ideal_gas_law
- s1artibartfast 4y agopoor application of the gas law. There is no reason to treat the situation as adiabatic. Theoretical assumptions are important!
- adamdusty 4y agoTo elaborate on the other comment, the ideal gas law isn't applicable when you can add or remove energy/mass to the system. There's no reason you can't pack a refrigerator sized chamber with enough air to be high pressure at a low temperature. Based on the equation, you get to choose what n is so you if you set T to a normal refrigerator temp of ~4C then you can vary n to get whatever P you want. I hope that made sense.
- traverseda 4y agoIt's called high pressure processing or pascalization.
- droopyEyelids 4y agoYes absolutely. It's really cool. https://en.wikipedia.org/wiki/Pascalization https://en.wikipedia.org/wiki/Pascalization
- jimworm 4y agoIt's also a nifty way to loosen meat from the shells of lobsters, crabs, etc.
- FredPret 4y agoGood luck peeking in the fridge every 5 mins like some do! Maybe a pressure hatch is the answer to snacking
- cwkoss 4y agoOr an aimed quick release to utilize a jet of pressure to make the snack shoot to a target location. If hotdog+buns were kept under pressure, would they stay fresher while being carried in a t-shirt cannon-like form factor at a stadium?
- FredPret 4y agoIf your pressure-feeder can forcibly whack your hotdog into a metal receptacle, it’ll create a cool scifi-like vapor effect. Very cyberpunk.
- animal531 4y agoYeah, as you add things it takes a photograph of it, then you can browse those. The new item is placed inside section A (short term), which is then pressurized. The item is them transferred to section B (long term) via automation. On requesting an item the automated insides transfers it to section A, closes the hatch between A and B, then de-pressurizes A.
- bitdivision 4y agoThis seems like it would be a great way to make long lasting milk which doesn't taste like UHT milk. Apparently it does work, but perhaps regulation hasn't caught up with it yet [0]. Edit: Seems that it may not be as effective in milk because of a pressure resistant enzyme [1] 0: https://www.hiperbaric.com/en/hpp-milk-high-pressure-processing-dairy-industry/ https://www.hiperbaric.com/en/hpp-milk-high-pressure-process... 1: https://www.foodnavigator.com/Article/2022/03/11/hpp-milk-concerns-flagged-as-efsa-endorses-high-pressure-processing-for-food-products https://www.foodnavigator.com/Article/2022/03/11/hpp-milk-co...
- quickthrower2 4y agoOr just freeze it for up to 3 months https://www.dairy.com.au/dairy-matters/you-ask-we-answer/can-you-freeze-milk https://www.dairy.com.au/dairy-matters/you-ask-we-answer/can...