Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis

2012 ◽  
Vol 15 ◽  
pp. 1-13 ◽  
Author(s):  
Liesbeth Vervoort ◽  
Iesel Van der Plancken ◽  
Tara Grauwet ◽  
Philippe Verlinde ◽  
Ariette Matser ◽  
...  
Keyword(s):  
High Pressure ◽  
Pilot Scale ◽  
High Pressure Processing ◽  
Equivalent Basis

High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study

2018 ◽  
Vol 47 ◽  
pp. 241-248 ◽  
Author(s):  
Bo Yuan ◽  
Mary-Grace C. Danao ◽  
Mei Lu ◽  
Steven A. Weier ◽  
Jayne E. Stratton ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Pilot Scale ◽  
High Pressure Processing ◽  
Life Study

scholarly journals Effect of High Pressure Processing on Color and Textural Properties of Eggs

2013 ◽  
Vol 2 (4) ◽  
pp. 11 ◽  
Author(s):  
Ajaypal Singh ◽  
Hosahalli Ramaswamy
Keyword(s):  
High Pressure ◽  
Treatment Time ◽  
Chemical Properties ◽  
Textural Properties ◽  
Egg Yolk ◽  
Color Difference ◽  
Physicochemical Characteristics ◽  
Pilot Scale ◽  
High Pressure Processing ◽  
Egg Components

<p>Effect of high pressure processing (HPP) on physicochemical characteristics like color and texture of whole liquid egg (WLE), egg white (EW) and egg yolk (EY) were evaluated. A full factorial design involving several pressure levels (600-900 MPa) and treatment time (0-15 min) was employed for this study and the high pressure treatment were given in a temperature and pressure controlled pilot scale HP unit. HPP caused significant changes in various physic-chemical properties in various egg components. Use of pressure levels <span style="text-decoration: underline;">&gt;</span> 600 MPa resulted in formation of solid gels for all components of eggs. Pressure induced gels were soft and highly elastic. Hardness and cohesiveness of all egg components were found to increase (<em>p</em> &lt; 0.05) with increase in treatment intensity, and increase in EY was higher than in other egg components. The springiness of WLE increased with pressure and treatment time and were higher than in EW and EY. Color changes as indicated by the total color difference (?E) showed a significant (<em>p</em> &lt; 0.05) increase with an increase in pressure level and treatment time.</p>

Effect of Packaging Systems and Pressure Fluids on Inactivation of Clostridium botulinum Spores by Combined High Pressure and Thermal Processing

2013 ◽  
Vol 76 (3) ◽  
pp. 448-455 ◽  
Author(s):  
EDUARDO PATAZCA ◽  
TRAVIS R. MORRISSEY ◽  
VIVIANA LOEZA ◽  
N. RUKMA REDDY ◽  
GUY E. SKINNER ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Processing ◽  
Clostridium Botulinum ◽  
Pilot Scale ◽  
Test System ◽  
High Pressure Processing ◽  
Laboratory Scale ◽  
Packaging System ◽  
Test Systems ◽  
Pressure Test

Several studies have been published on the inactivation of bacterial spores by using high pressure processing in combination with heat. None of the studies investigated the effect of the packaging system or the pressurizing fluid on spore inactivation. The objective of this study was to select and validate an appropriate packaging system and pressure transfer fluid for inactivation of Clostridium botulinum spores by using high pressure processing in combination with thermal processing. Inactivation of spores packaged in three packaging systems (plastic pouches, cryovials, and transfer pipettes) was measured in two pressure test systems (laboratory-scale and pilot-scale) at 700 MPa and &gt;105°C. Total destruction (&gt;6.6-log reduction) of the spores packaged in the graduated tube part of transfer pipettes was obtained after processing for up to 10 min at 118°C and 700 MPa in both pressure test systems, compared with the spores packaged either in plastic pouches or cryovials. Reduction of spores packaged in plastic pouches was lowest (&lt;4.8 log) for both pressure test systems when processed at the same conditions (i.e., 700 MPa and 118°C). Within the pilot-scale pressure system, increasing the process temperature from 118 to 121°C at 700 MPa for 10 min resulted in only a small increase in spore reduction (&lt;5.1 log) for spores packaged in plastic pouches, whereas there were no recoverable spores for either of the other two packaging systems. Use of plastic pouches for packaging spores in inactivation kinetic studies could lead to erroneous conclusions about the effect of high pressure in combination with heat. BioGlycol is the pressure–heat transfer fluid of choice, as compared with Duratherm oil, to maximize the temperature response rate during pressurization within the laboratory-scale pressure test system.

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

Effect of high pressure processing on migration characteristics of polypropylene used in food contact materials

2021 ◽  
Vol 38 (3) ◽  
pp. 513-531
Author(s):  
Yoon S. Song ◽  
John L. Koontz ◽  
Rima O. Juskelis ◽  
Eduardo Patazca ◽  
William Limm ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Contact Materials ◽  
Food Contact Materials ◽  
Food Contact

scholarly journals High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3769
Author(s):  
Noelia Pallarés ◽  
Albert Sebastià ◽  
Vicente Martínez-Lucas ◽  
Mario González-Angulo ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Orange Juice ◽  
Grape Juice ◽  
Good Alternative ◽  
High Pressure Processing ◽  
Life Extension ◽  
Food Contaminants ◽  
Dispersive Liquid Liquid Microextraction ◽  
Strawberry Juice

High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduce food contaminants, such as pesticides and mycotoxins. The aim of the present study is to explore the effect of HPP technology at 600 MPa during 5 min at room temperature on alternariol (AOH) and aflatoxin B1 (AFB1) mycotoxins reduction in different juice models. The effect of HPP has also been compared with a thermal treatment performed at 90 °C during 21 s. For this, different juice models, orange juice/milk beverage, strawberry juice/milk beverage and grape juice, were prepared and spiked individually with AOH and AFB1 at a concentration of 100 µg/L. After HPP and thermal treatments, mycotoxins were extracted from treated samples and controls by dispersive liquid–liquid microextraction (DLLME) and determined by HPLC-MS/MS-IT. The results obtained revealed reduction percentages up to 24% for AFB1 and 37% for AOH. Comparing between different juice models, significant differences were observed for AFB1 residues in orange juice/milk versus strawberry juice/milk beverages after HPP treatment. Moreover, HPP resulted as more effective than thermal treatment, being an effective tool to incorporate to food industry in order to reach mycotoxins reductions.

scholarly journals Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 54
Author(s):  
Monika Mieszczakowska-Frąc ◽  
Karolina Celejewska ◽  
Witold Płocharski
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Electric Fields ◽  
New Technologies ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Fruit And Vegetable ◽  
Negative Effects ◽  
Minimal Processing ◽  
Processing Technologies

Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.

scholarly journals Unravelling the Molecular Mechanisms Underlying the Protective Effect of Lactate on the High-Pressure Resistance of Listeria monocytogenes

Biomolecules ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 677
Author(s):  
Cristina Serra-Castelló ◽  
Ilario Ferrocino ◽  
Anna Jofré ◽  
Luca Cocolin ◽  
Sara Bover-Cid ◽  
...  
Keyword(s):  
High Pressure ◽  
Protective Effect ◽  
Molecular Mechanisms ◽  
Rna Extraction ◽  
Meat Products ◽  
High Pressure Processing ◽  
Membrane Properties ◽  
Short Exposure ◽  
Cooked Ham ◽  
Pressure Resistance

Formulations with lactate as an antimicrobial and high-pressure processing (HPP) as a lethal treatment are combined strategies used to control L. monocytogenes in cooked meat products. Previous studies have shown that when HPP is applied in products with lactate, the inactivation of L. monocytogenes is lower than that without lactate. The purpose of the present work was to identify the molecular mechanisms underlying the piezo-protection effect of lactate. Two L. monocytogenes strains (CTC1034 and EGDe) were independently inoculated in a cooked ham model medium without and with 2.8% potassium lactate. Samples were pressurized at 400 MPa for 10 min at 10 °C. Samples were subjected to RNA extraction, and a shotgun transcriptome sequencing was performed. The short exposure of L. monocytogenes cells to lactate through its inoculation in a cooked ham model with lactate 1h before HPP promoted a shift in the pathogen’s central metabolism, favoring the metabolism of propanediol and ethanolamine together with the synthesis of the B12 cofactor. Moreover, the results suggest an activated methyl cycle that would promote modifications in membrane properties resulting in an enhanced resistance of the pathogen to HPP. This study provides insights on the mechanisms developed by L. monocytogenes in response to lactate and/or HPP and sheds light on the understanding of the piezo-protective effect of lactate.

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