Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing
نویسندگان
چکیده
منابع مشابه
Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing
The use of pasteurization units (PU) as a measure of the lethal effect of processes was proposed with the aim of comparing conventional and novel thermal technologies. Kiwifruit puree was subjected to microwave (1000 and 900 W) and conventional (97 C) heating. Processing conditions of the treatments were chosen to simulate a pasteurization treatment. The temperature profiles of the samples duri...
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Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage.
The impact of microwave (1000 W - 340 s) and conventional heat (97 °C - 30s) pasteurisation and storage (4, 10, 22 °C for up to 63 d) on total and individual carotenoids and chlorophylls in kiwifruit puree was evaluated. Bioaccessibility of carotenoids, before and after pasteurisation and storage, was also studied. Microwaves and conventional heating led to marked changes in the chlorophyll (42...
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ژورنال
عنوان ژورنال: Food Control
سال: 2014
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2013.06.035