High-pressure and thermal processing of cloudy hawthorn berry (Crataegus pinnatifida) juice: Impact on microbial shelf-life, enzyme activity and quality-related attributes

2021 ◽  
pp. 131313
Author(s):  
Xinman Lou ◽  
Yu Jin ◽  
Huaixiang Tian ◽  
Haiyan Yu ◽  
Chen Chen ◽  
...  
Keyword(s):  
High Pressure ◽  
Enzyme Activity ◽  
Shelf Life ◽  
Thermal Processing ◽  
Crataegus Pinnatifida

High pressure thermal processing of pears: Effect on endogenous enzyme activity and related quality attributes

2016 ◽  
Vol 33 ◽  
pp. 56-66 ◽  
Author(s):  
Netsanet Shiferaw Terefe ◽  
Philipp Tepper ◽  
Anja Ullman ◽  
Kai Knoerzer ◽  
Pablo Juliano
Keyword(s):  
High Pressure ◽  
Enzyme Activity ◽  
Thermal Processing ◽  
Quality Attributes ◽  
Related Quality

scholarly journals High-Pressure Processing in Food

2020 ◽  
Vol 11 (4) ◽  
pp. 11553-11561
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Thermal Processing ◽  
High Pressure Processing ◽  
Processing Technology ◽  
Thermal Methods ◽  
Food Industries ◽  
Short Period ◽  
Microbial Effects

Thermal processing has been the most common method in food processing technology, but it has eliminated the quality of fresh type food (nutritionally and sensorial). Therefore, the non-thermal methods emerged, and High-Pressure Processing (HPP), applying 100 to 1000 MPa for a short period, is the most popular one due to maintaining the food's nutritional and sensory characteristics extending the shelf-life well as eliminating the level of the microorganism. HPP is an environmentally friendly technology that helps to decrease energy consumption. It can be used in nearly all food industries, from milk to meat, as a novel preserving method. This article reviews the effects of this innovative processing technology on food quality. The microbial effects in some food categories and extending the shelf life are explained. HPPs’ advantages and limits compared to thermal processing are highlighted.

scholarly journals Impact of Alternative Thermal and Non-Thermal Processing on the Enzymatic Activity of Papaya and Strawberry Nectars and Their Blends

2020 ◽  
Vol 9 (1) ◽  
pp. 1-14
Author(s):  
Jeffrey G. Swada ◽  
Jose I. Reyes De Corcuera ◽  
Nicki J. Engeseth
Keyword(s):  
High Pressure ◽  
Enzyme Activity ◽  
High Temperature ◽  
Thermal Processing ◽  
Pectin Methylesterase ◽  
High Pressure Processing ◽  
Nutrient Loss ◽  
Gel Formation ◽  
Alternative Processing ◽  
Processing Techniques

Pectin methylesterase (PME) in papaya nectar results in undesirable gel formation and peroxidase (POD) in strawberry nectar leads to nutrient loss, browning, and off-flavor production. Because of this, the effect of alternative processing techniques including ultra high temperature (UHT, 20-135°C, 1-3 s), high pressure processing (HPP, 20 or 60°C, 200-600 MPa) and irradiation (0-10 kGy) on PME and POD activity in papaya and strawberry nectar and their respective blends were compared to traditional thermal processing (80-130°C, 0-10 min). Traditional thermal (110°C, 5 min, 71.5% reduction) and UHT (110°C, 1-3 s, 98.0% reduction) processing were able to sufficiently reduce PME activity and prevent gel formation in papaya nectar. PME reduction was enhanced by synergistic reductions in nectar blends after UHT at 80°C. HPP was unable to prevent gel formation in papaya nectar, with enhanced activity at 400 MPa. Exposure of a blend 50P:50S to 10 kGy irradiation prevented gel formation. UHT enhanced POD activity at 110°C and synergistic reductions resulted for POD activity in nectar blends after irradiation. These findings highlight the benefits of alternative processing in reducing enzyme activity in fruit nectars and nectar blends.

Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice

2018 ◽  
Vol 260 ◽  
pp. 115-123 ◽  
Author(s):  
Kjersti Aaby ◽  
Ingunn Haugland Grimsbo ◽  
Maria Befring Hovda ◽  
Tone Mari Rode
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Thermal Processing

Effect of High Pressure Processing on the Shelf Life of Seasoned Squid

2011 ◽  
Vol 40 (8) ◽  
pp. 1136-1140 ◽  
Author(s):  
Jing-Yu Gou ◽  
Yun-Yun Zou ◽  
Geun-Pyo Choi ◽  
Young-Beom Park ◽  
Ju-Hee Ahn
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing

ON THE MODELLING AND SIMULATION OF HIGH PRESSURE PROCESSES AND INACTIVATION OF ENZYMES IN FOOD ENGINEERING

2009 ◽  
Vol 19 (12) ◽  
pp. 2203-2229 ◽  
Author(s):  
J. A. INFANTE ◽  
B. IVORRA ◽  
Á. M. RAMOS ◽  
J. M. REY
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Food Processing ◽  
Modelling And Simulation ◽  
Computational Time ◽  
Thermal Treatments ◽  
Numerical Examples ◽  
Food Engineering

High Pressure (HP) Processing has turned out to be very effective in prolonging the shelf life of some food. This paper deals with the modelling and simulation of the effect of the combination of high pressure and thermal treatments on food processing, focusing on the inactivation of certain enzymes. The behavior and stability of the proposed models are checked by various numerical examples. Furthermore, various simplified versions of these models are presented and compared with each other in terms of accuracy and computational time. The models developed in this paper provide a useful tool to design suitable industrial equipments and optimize the processes.

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