Quality related aspects of high pressure low temperature processed whole potatoes

被引：6
作者：
Benet, G. Urrutia
Chapleau, N.
Lille, M.
Le Bail, A.
Autio, K.
Knorr, D.
机构：
[1] Tech Univ Berlin, Dept Food Biotechnol & Proc Engn, D-14195 Berlin, Germany
[2] ENITIAA, UMR 6144, GEPEA, CNRS,UA,SPI, F-44322 Nantes 3, France
[3] VTT Biotechnol, FIN-02044 Espoo, Finland
来源：
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2006年 / 7卷 / 1-2期
关键词：
HPLT processing; pilot scale; metastable phases;
D O I：
10.1016/j.ifset.2005.09.002
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The optimization of freezing and thawing paths for faster processes, leading to better quality and safety of processed food products, was studied with whole potatoes. Microstructure of processed products was examined through a light microscopy based method on the embedding of the samples in a resin. Colour of samples (visual appearance and spectrometric measurements) and drip loss after the thawing treatment were also examined. A processing time reduction for pressure-induced thawing at pressure levels of 290 MPa has been demonstrated, taking advantage of the existence of a solid ice I metastable phase in the domain of ice III. This time reduction is a direct consequence of the increase of the temperature gradient between sample and heating medium. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码：32 / 39
页数：8
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