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Effect of reciprocating agitation thermal processing (RA-TP) on quality of canned tomato ( Solanum lycopersicum) puree.
- Source :
-
Journal of the Science of Food & Agriculture . Jun2017, Vol. 97 Issue 8, p2411-2418. 8p. - Publication Year :
- 2017
-
Abstract
- BACKGROUND Reciprocating agitation thermal processing (RA-TP) is a recent innovation in the field of canning for obtaining high-quality canned food. The objective of this study was to compare RA-TP processing with conventional non-agitated (still) processing with respect to the impact on quality (color, antioxidant capacity, total phenols, carotenoid and lycopene contents) of canned tomato ( Solanum lycopersicum) puree. RESULTS Owing to a 63-81% reduction in process times as compared with still processing, tomato puree with a brighter red color (closer to fresh) was obtained during RA-TP. At 3 Hz reciprocation frequency, the loss of antioxidant, lycopene and carotenoid contents could be reduced to 34, 8 and 8% respectively as compared with 96, 41 and 52% respectively during still processing. In fact, the phenolic content for RA-TP at 3 Hz was 5% higher than in fresh puree. Quality retention generally increased with an increase in frequency, although the differences were less significant at higher reciprocation frequencies (between 2 and 3 Hz). CONCLUSION Research findings indicate that RA-TP can be effective to obtain thermally processed foods with high-quality attribute retention. It can also be concluded that a very high reciprocation frequency (>3 Hz) is not necessarily needed and significant quality improvement can be obtained at lower frequencies (∼2 Hz). © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]
- Subjects :
- *ANTIOXIDANTS
*CAROTENOIDS
*CANNED foods
*CANNED vegetables
*PROCESSED foods
Subjects
Details
- Language :
- English
- ISSN :
- 00225142
- Volume :
- 97
- Issue :
- 8
- Database :
- Academic Search Index
- Journal :
- Journal of the Science of Food & Agriculture
- Publication Type :
- Academic Journal
- Accession number :
- 122835645
- Full Text :
- https://doi.org/10.1002/jsfa.8054