Naslov
Reducing microbial load in hot and cold break tomato juices by (nonthermal) high pressure (treatment)

Autori
Palmieri, Luigi ; Piližota, Vlasta ; Dunaj, Alemka ; Babić, Jurislav ; Lovrić, Tomislav ; Villari, Gerardo

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts 2nd Central European Meeting 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Karlović, Damir - Zagreb : Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2004, 45-45

Skup
2nd Central European Meeting, 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 17.10.2004. - 20.10.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
high pressure ; tomato juice

Sažetak
A wide array of processing methods have been developed to combat a numerous of deterioration factors which shorten shelf life of food products. Moreover, consumers ask for safer and better quality products. Thermal processing is still the major technique for shelf-stable food preservation, but other technologies are finding applications. Consequently, new alternatives to processing foods that can avoid the drawbacks and limitations of conventional methods are in high demand. The application of high pressure treatment (HPT) combined with mild heat treatment have been used in the present work in order to assure high quality and microbiological safety of tomato juices. Processing of tomato juices was performed in pilot plant by Cold Break (CB) and Hot Break (HB) technology, to final solids of 12 % in product. Samples of tomato juice were subjected to 400 and 700 MPa at 20 and 50 °C for 1 and 9 min. Results showed that microbiological analysis indicated no pathogen microorganisms survived conditions under high pressure treatment. Elevated temperature of 50 °C gave better results than 20 °C. At the same time HPT did not significantly affected the main chemical and sensory features (colour, viscosity and consistency).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA