Compressibility and density of select liquid and solid foods under pressures up to 700 MPa

Compressibility and density were measured at 25 °C and pressures up to 700 MPa with a variable volume piezometer for sucrose solutions (2.5–50%), soy protein solutions (2.5–10%), soybean oil, chicken fat, clarified butter, chicken breast, ham, cheddar cheese, carrot, guacamole, apple juice, and honey. Compressibility of sucrose and soy protein solutions decreased as a function of concentration (p < 0.01). For equal mass concentrations, protein solutions were less compressible (p < 0.04) than sucrose solutions at pressures greater than 200 MPa. Relative to water, fats showed high compressibility to 100 MPa, similar compressibility from 100 to 300 MPa, and less compressibility from 300 to 700 MPa. Chicken breast, ham, cheddar cheese, carrot and guacamole showed relatively large compressibility from 0.1 to 100 MPa. Honey showed the smallest volume decrease over 700 MPa. Density of all samples increased with pressure, at a decreasing rate.