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The Theory of Decompression Failure in Polymers During the High-Pressure Processing of Food

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Abstract

The occurrence of blistering and the formation of bubbles in matrices after a sudden pressure drop is a well-known phenomenon in many fields, including in the petroleum industry (“explosive decompression failure”), in diving (decompression sickness), in the infrastructure of hydrogen fuel cells, in the foaming of polymers, and in the high-pressure processing of food. This usually undesirable effect is caused by the increased absorption of gas in the polymer under high-pressure conditions and the subsequent supersaturation and increase in free energy on rapid pressure release. The exact mechanisms of the resulting expansion of gas, and hence the formation of bubbles, are not fully understood. Regarding the high-pressure processing of food where pressures of up to 6000 bar are reached at moderate temperatures, little information is available about the key factors involved in decompression failure. This review summarizes results and findings from relevant research areas to understand polymer decompression failure. The first part of this review describes the transport properties of gases in polymers under high pressure (sorption and desorption, diffusion coefficient, and permeability coefficient). The second part focuses on damage mechanisms and discusses parameters such as material properties, the nature of the gas, and process conditions (e.g., temperature, decompression rate). Knowledge gaps and proposed research are highlighted.

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Abbreviations

APET:

Amorphous polyethylene terephthalate

BD:

Bubble density = bubbles/blisters per volume of the matrix

BS:

Bubble size, volume or diameter

DCS:

Decompression sickness

EPDM:

Ethylene propylene diene, M-class

GR:

Bubble growth rate

HPP:

High-pressure processing

MAP:

Modified atmosphere packaging

NBR:

Acrylonitrile butadiene rubber

PA11:

Polyamide 11

PC:

Polycarbonate

PEEK:

Poly(ether-ether-ketone)

PE-HD:

Polyethylene high density

PE-LD:

Polyethylene low density

PET:

Polyethylene terephthalate

PGA:

Poly(glycolic acid)

PLLA:

Poly l-lactic acid

PLG:

Copolymer of d,l-lactide and glycolide (varying content)

P max :

Maximum applied pressure in the system

PMMA:

Poly(methyl methacrylate)

PP:

Polypropylene

PS:

Polystyrene

P SS :

Supersaturation pressure

PSU:

Polysulfone

PTFE:

Polytetrafluorethylene (Teflon)

PVAc or PVA:

Poly(vinyl acetate)

PVC:

Poly(vinyl chloride)

PVDF:

Poly(vinylidene fluoride)

scrCO2 :

Supercritical carbon dioxide

SRR:

Supersaturation ratio

STP:

Standard temperature (273 K) and pressure (1.013 bar)

TiO2 :

Titanium dioxide

T g :

Glass transition temperature

T m :

Melting temperature

VMQ:

Vinyl methyl polysiloxane

XDF:

Explosive decompression failure

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Authors and Affiliations

  1. Technische Universität München, Center of Life and Food Sciences Weihenstephan, Weihenstephaner Steig 22, 85354, Freising-Weihenstephan, Germany

    Julia Sterr, Benedikt Stefan Fleckenstein & Horst-Christian Langowski

  2. Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany

    Horst-Christian Langowski

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  1. Julia Sterr
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  2. Benedikt Stefan Fleckenstein
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  3. Horst-Christian Langowski
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Sterr, J., Fleckenstein, B.S. & Langowski, HC. The Theory of Decompression Failure in Polymers During the High-Pressure Processing of Food. Food Eng Rev 10, 14–33 (2018). https://doi.org/10.1007/s12393-017-9171-9

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