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Quality Retention (quality + retention)
Selected AbstractsQuality Retention in Strawberry and Carrot Purees Dried with Refractance WindowTM SystemJOURNAL OF FOOD SCIENCE, Issue 3 2002B.I. Abonyi ABSTRACT: The quality retention characteristics of strawberry and carrot purees dried using the Refractance WindowTM (RW) drying method were evaluated against freeze drying, drum drying, and spray drying methods. Ascorbic acid retention of the strawberry purees (94.0%) after RW drying was comparable to 93.6% in freeze-drying. The carotene losses for RW drying were 8.7% (total carotene), 7.4% (,-carotene), and 9.9% (,-carotene), which were comparable to losses of 4.0% (total carotene), 2.4% (,-carotene), and 5.4% (,-carotene) for freeze-dried carrot purees. The color of the RW-dried carrot purees was comparable to fresh puree. For RW-dried strawberry purees, the color retention was comparable to freeze-dried products. RW drying altered the overall perception of aroma in strawberries. [source] Lipid damage in farmed rainbow trout (Oncorhynchus mykiss) after slaughtering and chilled storageEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 12 2008Jaime Ortiz Abstract The flow ice system including ozone (OFI condition) was tested for slaughtering and storage (up to 16,days) of farmed rainbow trout (Oncorhynchus mykiss). Lipid damage analyses were carried out and compared to sensory acceptance and instrumental colour changes. Comparison to individuals processed with the flow ice system in the absence of ozone (FI condition) was undertaken. Rainbow trout slaughtered and chilled under FI and OFI conditions showed a low lipid damage development, according to lipid oxidation and hydrolysis events and lipid composition (polyunsaturated fatty acids, phospholipids and endogenous antioxidants) changes. Additionally, both icing conditions led to largely good quality and shelf life times and to the absence of changes in colour properties. It is concluded that flow ice as such, or including the presence of ozone, can be considered as ideal strategy to be employed as slaughtering and storage system during the commercialisation of the actual farmed species. The ozone presence has shown some profitable effects as leading to an extended shelf life time by quality retention of several sensory parameters; in contrast, some negligible negative effects could be observed on the secondary and tertiary lipid oxidation development. However, the oxidation values reached by individuals kept under OFI conditions cannot be considered as particularly high. [source] Reassessment of treatments to retard browning of fresh-cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulphiteINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2010Yurong Ma Summary The cultivar Pacific Russet with high browning susceptibility was used for most testing. Controlled atmospheres (0.3%, 3% and 21% O2 in combination with 0%, 6% or 12% CO2) and anti-browning chemicals were studied in relation to quality retention and wound-induced phenolic metabolism of fresh-cut slices for up to 16 days at 5 °C. The 3% O2+ 12% CO2 atmosphere was most effective among those tested, and retarded increases in phenolics and phenylalanine ammonia lyase activity, but had only slight benefit on visual quality. A 1.25% ascorbic acid +1.25% citric acid treatment was ineffective, but when combined with 3% O2+ 12% CO2, it was comparable with 0.025% sodium bisulphite. Bisulphite concentrations from 0.05% to 0.25% provided similar effective control of discolouration. Bisulphite as low as 0.025% with 3% O2+ 12% CO2 resulted in a visual quality score at the limit of marketability after 8 days at 5 °C. Chemical treatments did not retard increases in phenolic concentrations or phenolic enzyme activities. [source] NONLINEAR CONSTRAINED OPTIMIZATION of THERMAL PROCESSING II.JOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2003FINITE CYLINDRICAL GEOMETRIES, VARIABLE PROCESS TEMPERATURE PROFILES to REDUCE PROCESS TIME, to IMPROVE NUTRIENT RETENTION IN SPHERICAL ABSTRACT Conventional methods for thermal processing of foods use constant processing temperature profiles (CPTPs) for a prescribed processing time, which is based on achieving a required microbial lethality to comply with public health standards. This also results in degradation of nutrients and quality factors. the variable process temperature profiles (VPTPs) obtained by using optimization methods can reduce quality losses and/or processing time compared to CPTPs. the objective of this research was to evaluate VPTPs using the Complex Method to reduce the processing time and/or improve quality retention for a specified level of lethality in thermal processing of conduction heated foods. the VPTPs were obtained for volume average retention of thiamine considering different sizes of spheres (small and large) and finite cylinders (small and large), and the thiamine retention and processing time results were compared with a conventional method (processing at 121.1C) for a specified lethality level. the use of VPTPs resulted in a 37 and 10% decrease in processing times in spherical and 40 % and 6 % for finite cylindrical shapes, for the same objective function value and specified lethality compared to the CPTP process. For the same processing time, the improvements in thiamine destruction were 3.7 and 2 % for spheres, and 3.9 and 2.2% for finite cylinders. [source] EFFECT OF DIFFERENT METHODS FOR APPLICATION OF AN ANTIFOG SHRINK FILM TO MAINTAIN CAULIFLOWER QUALITY DURING STORAGEJOURNAL OF FOOD QUALITY, Issue 3 2003J. R. DeELL The antifog shrink film improved quality retention and cauliflower packaged using any of the four methods exhibited less weight loss than controls (unwrapped) after 23 days in storage at 0,1C or 10C. The overwrap and sealed bag treatments resulted in higher appearance ratings and less curd browning and butt discoloration after storage at 0,1C. Shrinking the film with heat and/or vacuum may have damaged the tissue, providing a more favorable environment for microorganism growth, since more decay was found on these curds. [source] Pasteurization of Fruit Juices by Means of a Pulsed High Pressure ProcessJOURNAL OF FOOD SCIENCE, Issue 3 2010Giorgio Donsì ABSTRACT:, The use of pulsed high hydrostatic pressure was investigated as a possible approach to stabilize foodstuffs. The objective of this article was to investigate the effect of the main processing variables (pressure [150 to 300 MPa], temperature levels [25 to 50 °C], and pulse number [1 to 10]) on the sanitation of nonpasteurized clear Annurca apple juice as well as freshly-squeezed clear orange juice. The aim of the article was the optimization of the process parameters in step-wise pressure treatment (pressure holding time of each pulse: 60 s, compression rate: 10.5 MPa/s, decompression time: 2 to 5s). The shelf life of the samples, processed at optimized conditions, was evaluated in terms of microbiological stability and quality retention. According to our experimental results, the efficiency of pulsed high pressure processes depends on the combination of pulse holding time and number of pulses. The pulsed high pressure cycles have no additive or synergetic effect on microbial count. The efficacy of the single pulses decreases with the increase of the pulse number and pressure level. Therefore the first pulse cycle is more effective than the following ones. By coupling moderate heating to high pressure, the lethality of the process increases but thermal degradation of the products can be detected. The optimization of the process condition thus results in a compromise between the reduction of the pressure value, due to the synergetic temperature action, and the achievement of quality of the final production. The juices processed under optimal processing conditions show a minimum shelf life of 21 d at a storage temperature of 4 °C. [source] | ||||||||||