Pasteurization of fruit juices by means of a pulsed high pressure process.
Identifieur interne : 000862 ( PubMed/Corpus ); précédent : 000861; suivant : 000863Pasteurization of fruit juices by means of a pulsed high pressure process.
Auteurs : Giorgio Donsì ; Giovanna Ferrari ; Paola MarescaSource :
- Journal of food science [ 1750-3841 ] ; 2010.
English descriptors
- KwdEn :
- Ascorbic Acid (analysis), Beverages (analysis), Beverages (microbiology), Citrus sinensis (chemistry), Citrus sinensis (microbiology), Colony Count, Microbial, Disinfection (methods), Food Handling, Food Microbiology, Food Preservation (methods), Food Technology (instrumentation), Food Technology (methods), Fruit (chemistry), Fruit (microbiology), Hot Temperature, Hydrogen-Ion Concentration, Hydrostatic Pressure, Malus (chemistry), Malus (microbiology), Odors (analysis), Pigmentation, Principal Component Analysis, Quality Control, Refrigeration, Time Factors.
- MESH :
- chemical , analysis : Ascorbic Acid.
- analysis : Beverages, Odors.
- chemistry : Citrus sinensis, Fruit, Malus.
- instrumentation : Food Technology.
- methods : Disinfection, Food Preservation, Food Technology.
- microbiology : Beverages, Citrus sinensis, Fruit, Malus.
- Colony Count, Microbial, Food Handling, Food Microbiology, Hot Temperature, Hydrogen-Ion Concentration, Hydrostatic Pressure, Pigmentation, Principal Component Analysis, Quality Control, Refrigeration, Time Factors.
Abstract
The use of pulsed high hydrostatic pressure was investigated as a possible approach to stabilize foodstuffs. The objective of this article was to investigate the effect of the main processing variables (pressure [150 to 300 MPa], temperature levels [25 to 50 degrees C], and pulse number [1 to 10]) on the sanitation of nonpasteurized clear Annurca apple juice as well as freshly-squeezed clear orange juice. The aim of the article was the optimization of the process parameters in step-wise pressure treatment (pressure holding time of each pulse: 60 s, compression rate: 10.5 MPa/s, decompression time: 2 to 5s). The shelf life of the samples, processed at optimized conditions, was evaluated in terms of microbiological stability and quality retention. According to our experimental results, the efficiency of pulsed high pressure processes depends on the combination of pulse holding time and number of pulses. The pulsed high pressure cycles have no additive or synergetic effect on microbial count. The efficacy of the single pulses decreases with the increase of the pulse number and pressure level. Therefore the first pulse cycle is more effective than the following ones. By coupling moderate heating to high pressure, the lethality of the process increases but thermal degradation of the products can be detected. The optimization of the process condition thus results in a compromise between the reduction of the pressure value, due to the synergetic temperature action, and the achievement of quality of the final production. The juices processed under optimal processing conditions show a minimum shelf life of 21 d at a storage temperature of 4 degrees C.
DOI: 10.1111/j.1750-3841.2010.01535.x
PubMed: 20492291
Links to Exploration step
pubmed:20492291Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Pasteurization of fruit juices by means of a pulsed high pressure process.</title><author><name sortKey="Donsi, Giorgio" sort="Donsi, Giorgio" uniqKey="Donsi G" first="Giorgio" last="Donsì">Giorgio Donsì</name><affiliation><nlm:affiliation>Univ. of Salerno, Dept. of Food and Chemical Engineering, via ponte don melillo, 84084 Fisciano (SA), Italy.</nlm:affiliation></affiliation></author><author><name sortKey="Ferrari, Giovanna" sort="Ferrari, Giovanna" uniqKey="Ferrari G" first="Giovanna" last="Ferrari">Giovanna Ferrari</name></author><author><name sortKey="Maresca, Paola" sort="Maresca, Paola" uniqKey="Maresca P" first="Paola" last="Maresca">Paola Maresca</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2010">2010</date><idno type="RBID">pubmed:20492291</idno><idno type="pmid">20492291</idno><idno type="doi">10.1111/j.1750-3841.2010.01535.x</idno><idno type="wicri:Area/PubMed/Corpus">000862</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Pasteurization of fruit juices by means of a pulsed high pressure process.</title><author><name sortKey="Donsi, Giorgio" sort="Donsi, Giorgio" uniqKey="Donsi G" first="Giorgio" last="Donsì">Giorgio Donsì</name><affiliation><nlm:affiliation>Univ. of Salerno, Dept. of Food and Chemical Engineering, via ponte don melillo, 84084 Fisciano (SA), Italy.</nlm:affiliation></affiliation></author><author><name sortKey="Ferrari, Giovanna" sort="Ferrari, Giovanna" uniqKey="Ferrari G" first="Giovanna" last="Ferrari">Giovanna Ferrari</name></author><author><name sortKey="Maresca, Paola" sort="Maresca, Paola" uniqKey="Maresca P" first="Paola" last="Maresca">Paola Maresca</name></author></analytic><series><title level="j">Journal of food science</title><idno type="eISSN">1750-3841</idno><imprint><date when="2010" type="published">2010</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Ascorbic Acid (analysis)</term><term>Beverages (analysis)</term><term>Beverages (microbiology)</term><term>Citrus sinensis (chemistry)</term><term>Citrus sinensis (microbiology)</term><term>Colony Count, Microbial</term><term>Disinfection (methods)</term><term>Food Handling</term><term>Food Microbiology</term><term>Food Preservation (methods)</term><term>Food Technology (instrumentation)</term><term>Food Technology (methods)</term><term>Fruit (chemistry)</term><term>Fruit (microbiology)</term><term>Hot Temperature</term><term>Hydrogen-Ion Concentration</term><term>Hydrostatic Pressure</term><term>Malus (chemistry)</term><term>Malus (microbiology)</term><term>Odors (analysis)</term><term>Pigmentation</term><term>Principal Component Analysis</term><term>Quality Control</term><term>Refrigeration</term><term>Time Factors</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Ascorbic Acid</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term><term>Odors</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term><term>Fruit</term><term>Malus</term></keywords><keywords scheme="MESH" qualifier="instrumentation" xml:lang="en"><term>Food Technology</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Disinfection</term><term>Food Preservation</term><term>Food Technology</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Beverages</term><term>Citrus sinensis</term><term>Fruit</term><term>Malus</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Colony Count, Microbial</term><term>Food Handling</term><term>Food Microbiology</term><term>Hot Temperature</term><term>Hydrogen-Ion Concentration</term><term>Hydrostatic Pressure</term><term>Pigmentation</term><term>Principal Component Analysis</term><term>Quality Control</term><term>Refrigeration</term><term>Time Factors</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The use of pulsed high hydrostatic pressure was investigated as a possible approach to stabilize foodstuffs. The objective of this article was to investigate the effect of the main processing variables (pressure [150 to 300 MPa], temperature levels [25 to 50 degrees C], and pulse number [1 to 10]) on the sanitation of nonpasteurized clear Annurca apple juice as well as freshly-squeezed clear orange juice. The aim of the article was the optimization of the process parameters in step-wise pressure treatment (pressure holding time of each pulse: 60 s, compression rate: 10.5 MPa/s, decompression time: 2 to 5s). The shelf life of the samples, processed at optimized conditions, was evaluated in terms of microbiological stability and quality retention. According to our experimental results, the efficiency of pulsed high pressure processes depends on the combination of pulse holding time and number of pulses. The pulsed high pressure cycles have no additive or synergetic effect on microbial count. The efficacy of the single pulses decreases with the increase of the pulse number and pressure level. Therefore the first pulse cycle is more effective than the following ones. By coupling moderate heating to high pressure, the lethality of the process increases but thermal degradation of the products can be detected. The optimization of the process condition thus results in a compromise between the reduction of the pressure value, due to the synergetic temperature action, and the achievement of quality of the final production. The juices processed under optimal processing conditions show a minimum shelf life of 21 d at a storage temperature of 4 degrees C.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">20492291</PMID><DateCreated><Year>2010</Year><Month>5</Month><Day>24</Day></DateCreated><DateCompleted><Year>2010</Year><Month>10</Month><Day>27</Day></DateCompleted><DateRevised><Year>2013</Year><Month>11</Month><Day>21</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1750-3841</ISSN><JournalIssue CitedMedium="Internet"><Volume>75</Volume><Issue>3</Issue><PubDate><Year>2010</Year><Month>Apr</Month></PubDate></JournalIssue><Title>Journal of food science</Title><ISOAbbreviation>J. Food Sci.</ISOAbbreviation></Journal><ArticleTitle>Pasteurization of fruit juices by means of a pulsed high pressure process.</ArticleTitle><Pagination><MedlinePgn>E169-77</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1111/j.1750-3841.2010.01535.x</ELocationID><Abstract><AbstractText>The use of pulsed high hydrostatic pressure was investigated as a possible approach to stabilize foodstuffs. The objective of this article was to investigate the effect of the main processing variables (pressure [150 to 300 MPa], temperature levels [25 to 50 degrees C], and pulse number [1 to 10]) on the sanitation of nonpasteurized clear Annurca apple juice as well as freshly-squeezed clear orange juice. The aim of the article was the optimization of the process parameters in step-wise pressure treatment (pressure holding time of each pulse: 60 s, compression rate: 10.5 MPa/s, decompression time: 2 to 5s). The shelf life of the samples, processed at optimized conditions, was evaluated in terms of microbiological stability and quality retention. According to our experimental results, the efficiency of pulsed high pressure processes depends on the combination of pulse holding time and number of pulses. The pulsed high pressure cycles have no additive or synergetic effect on microbial count. The efficacy of the single pulses decreases with the increase of the pulse number and pressure level. Therefore the first pulse cycle is more effective than the following ones. By coupling moderate heating to high pressure, the lethality of the process increases but thermal degradation of the products can be detected. The optimization of the process condition thus results in a compromise between the reduction of the pressure value, due to the synergetic temperature action, and the achievement of quality of the final production. The juices processed under optimal processing conditions show a minimum shelf life of 21 d at a storage temperature of 4 degrees C.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Donsì</LastName><ForeName>Giorgio</ForeName><Initials>G</Initials><AffiliationInfo><Affiliation>Univ. of Salerno, Dept. of Food and Chemical Engineering, via ponte don melillo, 84084 Fisciano (SA), Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Ferrari</LastName><ForeName>Giovanna</ForeName><Initials>G</Initials></Author><Author ValidYN="Y"><LastName>Maresca</LastName><ForeName>Paola</ForeName><Initials>P</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Food Sci</MedlineTA><NlmUniqueID>0014052</NlmUniqueID><ISSNLinking>0022-1147</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>PQ6CK8PD0R</RegistryNumber><NameOfSubstance UI="D001205">Ascorbic Acid</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D001205" MajorTopicYN="N">Ascorbic Acid</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="N">Beverages</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000382" 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