Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice

2016 ◽  
Vol 34 ◽  
pp. 51-58 ◽  
Author(s):  
Fengxia Liu ◽  
Xiaoxi Zhang ◽  
Liang Zhao ◽  
Yongtao Wang ◽  
Xiaojun Liao
Keyword(s):  
High Pressure ◽  
High Temperature ◽  
Thermal Processing ◽  
High Pressure Processing ◽  
High Temperature Short Time ◽  
Short Time

Korla pear juice treated by ultrafiltration followed by high pressure processing or high temperature short time

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 283-289 ◽  
Author(s):  
Liang Zhao ◽  
Yongtao Wang ◽  
Xiaotong Hu ◽  
Zhijian Sun ◽  
Xiaojun Liao
Keyword(s):  
High Pressure ◽  
High Temperature ◽  
High Pressure Processing ◽  
High Temperature Short Time ◽  
Pear Juice ◽  
Short Time

scholarly journals Automated Control and Monitoring of Thermal Processing Using High Temperature, Short Time Pasteurization

1997 ◽  
Vol 80 (10) ◽  
pp. 2291-2296 ◽  
Author(s):  
J.E. Schlesser ◽  
D.J. Armstrong ◽  
A. Cinar ◽  
P. Ramanauskas ◽  
A. Negiz
Keyword(s):  
High Temperature ◽  
Thermal Processing ◽  
Automated Control ◽  
High Temperature Short Time ◽  
Short Time

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.

scholarly journals Differential impact of Holder and High Temperature Short Time pasteurization on the dynamic in vitro digestion of human milk in a preterm newborn model

2020 ◽  
Vol 328 ◽  
pp. 127126 ◽  
Author(s):  
Stefano Nebbia ◽  
Marzia Giribaldi ◽  
Laura Cavallarin ◽  
Enrico Bertino ◽  
Alessandra Coscia ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
In Vitro Digestion ◽  
Preterm Newborn ◽  
Differential Impact ◽  
High Temperature Short Time ◽  
Short Time
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