Different sequence of high-hydrostatic pressure and mild-heat treatment on the colour and sensory characteristics of strawberry puree

Abstract The effect of high pressure processing (300 and 600 MPa) combined with mild heat treatment (55 75 °C) on the colour parameters, anthocyanin content, sensory characteristics strawberry puree were examined after treatments 2 weeks cold storage at 15 °C. As an industrial scale simultaneous implementation these remains a challenge, HHP carried out consecutively in different sequences. parameters content did not change significantly due to treatments, but decreased during storage, °C changes more intensive than Regarding test results, sequence MPa-75 is detectable even °C, case 300 MPa-55 enzyme inactivation probably sufficient enough as differences between samples detected.