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\title{\large Stress Relaxation (HHP) }
\author{Paula \inst{1,2};Claudio \inst{1};Yanina \inst{2,4};Ma.Laura \inst{1,3};Sergio \inst{1,2,4}.}
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\date[Aug. 5-9th, 2012]{Aug. 5-9th, 2012}
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\begin{block}{Introduction}
\begin{itemize}
\item (HHP) is an alternative and novel method of food preservation in which elevated pressure (100- 800 MPa) is applied in a quasi-instantaneous manner throughout the food, and their application is independent of the size, shape or composition of products
\item \textbf{The benefits of HHP process are:}
\begin{itemize}
\item Can \textbf{inactivate enzymes or microorganisms}.
\item Can \textbf{ preserve texture, colour, flavor, aroma and nutritional value}.
\end{itemize}
\item The stress relaxation test can be used as a tool to determine viscoelastic properties from the material. A constant strain is applied and the stress required maintaining the deformation is measured as a function of time \alert{(Steffe, 1996)}.
\item We analyzed:
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\item Rheological parameters: initial stress, equilibrium stress and relaxation time of cured beef \textit{Carpaccio} treated with HHP.
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