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Quality of shelf-stable low-acid vegetables processed using pressure–ohmic–thermal sterilization.
- Source :
-
LWT - Food Science & Technology . Jun2014, Vol. 57 Issue 1, p243-252. 10p. - Publication Year :
- 2014
-
Abstract
- Pressure ohmic thermal sterilization (POTS) involves ohmic heating of foods by applying an electric field under elevated pressure. Experiments were conducted using a custom made POTS apparatus using carrot as the model food. The samples were processed at a target temperature of 105 °C at 600 MPa and treated for 0, 1, 3, and 5 min by regulating the electric field (30 V/cm). POTS treated carrot sample quality attributes were compared against those processed using ohmic heating (0.12 MPa, 30 V/cm, 105 °C) and pressure-assisted thermal processing (PATP; 600 MPa, 0 V/cm, 105 °C). Within the experimental conditions of the study, the thermal come-up time of the POTS, Ohmic and PATP were 1.45 min, 3.58 min and 6.84 min respectively. PATP come-up time also included the pre-heating time (≈6 min). Results indicate the POTS samples had the least textural damage due to minimal thermal exposure. POTS samples had higher crunchiness index (CI) of 0.76 compared to PATP (CI = 0.57) and ohmic heated (CI = 0.62) carrots. All the technologies investigated had minimal impact on product color. This study demonstrates the potential to produce high quality shelf stable low-acid vegetable products using POTS. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 00236438
- Volume :
- 57
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- LWT - Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 94640283
- Full Text :
- https://doi.org/10.1016/j.lwt.2013.12.036