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Cisneros FH, Estrada M, Pimentel U, Torres Y. Hurdle Technology Applied to Lucuma (Pouteria Lucuma) Fruit Pulp: Microbial Aspects. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1978365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Fausto Humberto Cisneros
- Ingenieria Agroindustrial- Industrias Alimentarias, Universidad San Ignacio De Loyola, Lima, Peru
| | - Maibely Estrada
- Ingenieria Agroindustrial- Industrias Alimentarias, Universidad San Ignacio De Loyola, Lima, Peru
| | - Uziel Pimentel
- Ingenieria Agroindustrial- Industrias Alimentarias, Universidad San Ignacio De Loyola, Lima, Peru
| | - Yuri Torres
- Ciencias Biologicas, Universidad Ricardo Palma, Lima, Peru
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Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation. Foods 2021; 10:foods10040830. [PMID: 33920447 PMCID: PMC8068883 DOI: 10.3390/foods10040830] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 04/07/2021] [Accepted: 04/09/2021] [Indexed: 12/15/2022] Open
Abstract
Recently, consumers’ demand for fresh, nutritious, and convenient food has shown a significant rise. This trend has forced increased sales of minimally processed and/or pre-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The food production sector should balance this requirement with the necessity to provide safe food with extended shelf life while meeting consumer demands for novel, nutritious, and affordable food products. The use of alternative “soft hurdles” may result in a decrease in the rate of food deterioration and spoilage attributed to microbial activity or other physiological/chemical degradation reactions. The objective of the article is to provide a systematic review of the preservative effect of the available hurdles implemented during processing and packaging of fresh-cut fruits and vegetables, focusing on recent applications aiming at improving product quality and prolonging their limited shelf life.
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Rux G, Efe E, Ulrichs C, Huyskens-Keil S, Hassenberg K, Herppich WB. Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices. Foods 2019; 8:foods8120653. [PMID: 31817779 PMCID: PMC6963455 DOI: 10.3390/foods8120653] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 11/14/2019] [Accepted: 11/25/2019] [Indexed: 11/16/2022] Open
Abstract
Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syrups to increase shelf life. Pre-processing short-term hot-water treatments (sHWT) may further extend the shelf life of fresh-cuts by effectively reducing microbial contaminations before cutting. In this study, fresh-cut ‘Braeburn’ apples, a major component of fruit salads, were short-term (30 s) hot water-treated (55 °C or 65 °C), partially treated with a commercial anti-browning solution (ascorbic/citric acid) after cutting and, thereafter, stored immersed in sugar syrup. To, for the first time, comprehensively and comparatively evaluate the currently unexplored positive or negative effects of these treatments on fruit quality and shelf life, relevant parameters were analyzed at defined intervals during storage at 4 °C for up to 13 days. Compared to acid pre-treated controls, sHWT significantly reduced the microbial loads of apple slices but did not affect their quality during the 5 day-standard shelf life period of fresh-cuts. Yeasts were most critical for shelf life of fresh-cut apples immersed in sugar syrup. The combination of sHWT and post-processing acid treatment did not further improve quality or extend shelf life. Although sHWT could not extend potential maximum shelf life beyond 10 d, results highlighted the potentials of this technique to replace pre-processing chemical treatments and, thus, to save valuable resources.
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Affiliation(s)
- Guido Rux
- Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany; (G.R.); (E.E.); (K.H.)
| | - Efecan Efe
- Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany; (G.R.); (E.E.); (K.H.)
- Thaer-Institute of Agricultural and Horticultural Sciences, Division Urban Plant Ecophysiology, Section Quality Dynamics/Postharvest Physiology, Humboldt-Universität zu Berlin, Lentzeallee 55/57, 14195 Berlin, Germany; (C.U.); (S.H.-K.)
| | - Christian Ulrichs
- Thaer-Institute of Agricultural and Horticultural Sciences, Division Urban Plant Ecophysiology, Section Quality Dynamics/Postharvest Physiology, Humboldt-Universität zu Berlin, Lentzeallee 55/57, 14195 Berlin, Germany; (C.U.); (S.H.-K.)
| | - Susanne Huyskens-Keil
- Thaer-Institute of Agricultural and Horticultural Sciences, Division Urban Plant Ecophysiology, Section Quality Dynamics/Postharvest Physiology, Humboldt-Universität zu Berlin, Lentzeallee 55/57, 14195 Berlin, Germany; (C.U.); (S.H.-K.)
| | - Karin Hassenberg
- Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany; (G.R.); (E.E.); (K.H.)
| | - Werner B. Herppich
- Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany; (G.R.); (E.E.); (K.H.)
- Correspondence: ; Tel.: +49-331-5599-620
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4
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Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation. ACTA ACUST UNITED AC 2018. [DOI: 10.1007/978-1-4939-3311-2_12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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5
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dos Santos JLP, Silva BS, Furtado MM, Morassi LL, Vermeulen A, Sant’Ana AS. The application of growth-no growth models to directly assess the stability of wholemeal multigrain bread towards Penicillium paneum LMQA-002 and Paecilomyces variotii LMQA-001. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Aguilera JM, Gutiérrez-López GF. Food Engineering in Ibero-America: the Contribution of the CYTED Program (1986–2005). FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9179-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Alzamora SM, López-Malo A, Guerrero SN, Tapia MS. The Hurdle Concept in Fruit Processing. FOOD ENGINEERING SERIES 2018. [DOI: 10.1007/978-1-4939-3311-2_5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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8
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Ju C, Kim T, Kang H. Liquid crystal alignment behaviors on capsaicin substituted polystyrene films. RSC Adv 2017. [DOI: 10.1039/c7ra08321a] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The liquid crystal (LC) alignment behavior on plant-based capsaicin substituted polystyrene film was investigated. This can give the basic idea for the design of eco-friendly LC alignment layer based on renewable resource containing polymer film.
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Affiliation(s)
- Changha Ju
- Department of Chemical Engineering
- Dong-A University
- Busan 604-714
- Korea
| | - Taehyung Kim
- Department of Chemical Engineering
- Dong-A University
- Busan 604-714
- Korea
| | - Hyo Kang
- Department of Chemical Engineering
- Dong-A University
- Busan 604-714
- Korea
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9
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Sette P, Franceschinis L, Schebor C, Salvatori D. Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13283] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Paula Sette
- PROBIEN (CONICET- Universidad Nacional del Comahue); Buenos Aires 1400 Neuquén 8300 Argentina
- Members of CONICET; Godoy Cruz 2290; Buenos Aires C1425FQB; Argentina
| | - Lorena Franceschinis
- PROBIEN (CONICET- Universidad Nacional del Comahue); Buenos Aires 1400 Neuquén 8300 Argentina
| | - Carolina Schebor
- Members of CONICET; Godoy Cruz 2290; Buenos Aires C1425FQB; Argentina
- Departamento de Industrias; Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; Buenos Aires Argentina
| | - Daniela Salvatori
- PROBIEN (CONICET- Universidad Nacional del Comahue); Buenos Aires 1400 Neuquén 8300 Argentina
- Members of CONICET; Godoy Cruz 2290; Buenos Aires C1425FQB; Argentina
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10
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Sette P, Salvatori D, Schebor C. Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.06.018] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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11
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Tapia M, López-Malo A, Consuegra R, Corte P, Welti-Chanes J. Minimally processed papaya by vacuum osmotic dehydration (VOD) techniques / Papaya mínimamente procesada mediante técnicas de deshidratación osmótica al vacío (VOD). FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329900500104] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The application of vacuum osmotic impregnation at constant temperature (25 °C) to obtain high moisture minimally processed papaya was evaluated. The fruit effective porosity was determined employing vacuum impregnation in isotonic sucrose solutions, obtaining values of around 3.4%. The fruit was submitted to vacuum osmotic dehydration (VOD) processes (60 mbar) in 60 °Brix sucrose syrups to depress a w from 0.99 to 0.98 (or less), always having a greater effectiveness than in the case of osmotic dehydration (OD) processes at atmospheric pressure. The use of a VOD initial process for different times, followed by the application of OD (called pulsed vacuum osmotic dehydration, PVOD, processes) had a greater effectiveness in depressing the aw than when only OD was applied in pro cesses up to 240 min. The pH reduction due to the addition of citric acid (2.5, 5.0 and 7.5%) to the sucrose syrup was more effective when applying VOD or PVOD processes. Minimally processed papaya ( aw 0.98, pH 3.5) could be obtained by applying VOD for only 10 min if the sucrose syrup had a citric acid concentration of 7.5%, or PVOD processes (VOD < 15 min and then OD < 45 min), em ploying concentrations of 2.5 and 5.0% of acid in the syrup.
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Affiliation(s)
- M.S. Tapia
- Instituto de Ciencia y Tecnología de Alimentos, Universidad Central de Venezuela, Calle Suapure Lomas de Bello Monte, Caracas 1041 A, Venezuela
| | - A. López-Malo
- Departamento de Ingeniería Química y de Alimentos, Universidad de las Américas-Puebla, Sta. Catarina Mártir, 72820 Puebla, México
| | - R. Consuegra
- Instituto de Ciencia y Tecnología de Alimentos, Universidad Central de Venezuela, Calle Suapure Lomas de Bello Monte, Caracas 1041 A, Venezuela
| | - P. Corte
- Departamento de Ingeniería Química y de Alimentos, Universidad de las Américas-Puebla, Sta. Catarina Mártir, 72820 Puebla, México
| | - J. Welti-Chanes
- Departamento de Ingeniería Química y de Alimentos, Universidad de las Américas-Puebla, Sta. Catarina Mártir, 72820 Puebla, México
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Patrignani F, Lanciotti R. Applications of High and Ultra High Pressure Homogenization for Food Safety. Front Microbiol 2016; 7:1132. [PMID: 27536270 PMCID: PMC4971028 DOI: 10.3389/fmicb.2016.01132] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Accepted: 07/07/2016] [Indexed: 12/17/2022] Open
Abstract
Traditionally, the shelf-life and safety of foods have been achieved by thermal processing. Low temperature long time and high temperature short time treatments are the most commonly used hurdles for the pasteurization of fluid foods and raw materials. However, the thermal treatments can reduce the product quality and freshness. Consequently, some non-thermal pasteurization process have been proposed during the last decades, including high hydrostatic pressure, pulsed electric field, ultrasound (US), and high pressure homogenization (HPH). This last technique has been demonstrated to have a great potential to provide “fresh-like” products with prolonged shelf-life. Moreover, the recent developments in high-pressure-homogenization technology and the design of new homogenization valves able to withstand pressures up to 350–400 MPa have opened new opportunities to homogenization processing in the food industries and, consequently, permitted the development of new products differentiated from traditional ones by sensory and structural characteristics or functional properties. For this, this review deals with the principal mechanisms of action of HPH against microorganisms of food concern in relation to the adopted homogenizer and process parameters. In addition, the effects of homogenization on foodborne pathogenic species inactivation in relation to the food matrix and food chemico-physical and process variables will be reviewed. Also the combined use of this alternative technology with other non-thermal technologies will be considered.
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Affiliation(s)
- Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna Bologna, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna Bologna, Italy
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Sado Kamdem SL, Kuate Kamga B, Essia Ngang JJ, Etoa FX. Effect of Processing Parameters on the Stability of Nonpasteurized Mango Slice Preserves. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12470] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sylvain L. Sado Kamdem
- Department of Microbiology; Laboratory of Food Microbiology; University of Yaoundé I; Yaoundé Cameroon
| | - Blaise Kuate Kamga
- Department of Microbiology; Laboratory of Food Microbiology; University of Yaoundé I; Yaoundé Cameroon
| | - Jean J. Essia Ngang
- Department of Microbiology; Laboratory of Food Microbiology; University of Yaoundé I; Yaoundé Cameroon
| | - François-Xavier Etoa
- Department of Microbiology; Laboratory of Food Microbiology; University of Yaoundé I; Yaoundé Cameroon
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14
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Effect of non-thermal hurdles in extending shelf life of cut apples. Journal of Food Science and Technology 2013; 51:4033-9. [PMID: 25477677 DOI: 10.1007/s13197-013-0961-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/07/2013] [Accepted: 02/19/2013] [Indexed: 10/27/2022]
Abstract
Pulsed electric fields (PEF), high pressure processing (HPP) and conventional method of heating (90 °C, 60s) were evaluated as blanching methods for fresh cut apples. The settings employed for PEF and HPP were 1.5 kV/cm, 100 pulses, 4 Hz and 600 MPa for 2 min respectively. The blanched samples were soaked in sucrose solution (60°Brix, 60 min) containing ascorbic acid, citric acid, sodium benzoate, and potassium sorbate. The treated samples were packed and pasteurized using either hot water (90 °C, 15 min) or HPP (600 MPa, 10 min). These samples were analyzed for physicochemical and microbiological attributes immediately after treatment and after 2 months of cold storage. The combination of different hurdles in all groups completely inhibited microbial growth. However, in terms of color values and texture retention, the apple cuts treated with PEF followed by hot water pasteurization were of a better quality when compared to HPP pasteurized ones (P < 0.05).
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15
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Affiliation(s)
- Paula Luisina Gómez
- CONICET-Universidad de Buenos Aires, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Buenos Aires, Argentina;
| | - Jorge Welti-Chanes
- Instituto Tecnológico y de Estudios Superiores de Monterrey, División de Biotecnología y Alimentos, Monterey, México;
| | - Stella Maris Alzamora
- Universidad de Buenos Aires, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Buenos Aires, Argentina;
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Chaves-López C, Lanciotti R, Serio A, Paparella A, Guerzoni E, Suzzi G. Effect of high pressure homogenization applied individually or in combination with other mild physical or chemical stresses on Bacillus cereus and Bacillus subtilis spore viability. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.09.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Saxena A, Bawa A, Raju P. Optimization of a multitarget preservation technique for jackfruit (Artocarpus heterophyllus L.) bulbs. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.08.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Ulloa J, Guatemala G, Arriola E, Escalona H, Díaz L. Estimation of the diffusivities of sodium chloride, potassium sorbate and sodium bisulphite in mango slices processed by hurdle technology. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.08.032] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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FERNANDEZ RENZOM, NOREÑA CACIANOP, SILVEIRA SILVANAT, BRANDELLI ADRIANO. OSMOTIC DEHYDRATION OF MUSKMELON (CUCUMIS MELO): INFLUENCE OF BLANCHING AND SYRUP CONCENTRATION. J FOOD PROCESS PRES 2007. [DOI: 10.1111/j.1745-4549.2007.00136.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Gunes G, Hotchkiss J, Watkins C. Effects of Gamma Irradiation on the Texture of Minimally Processed Apple Slices. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2001.tb15582.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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22
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Combined effects of irradiation and modified atmosphere packaging on minimally processed Chinese cabbage (Brassica rapa L.). Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.03.029] [Citation(s) in RCA: 99] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Han J, Gomes-Feitosa CL, Castell-Perez E, Moreira RG, Silva PF. Quality of packaged romaine lettuce hearts exposed to low-dose electron beam irradiation. Lebensm Wiss Technol 2004. [DOI: 10.1016/j.lwt.2004.02.007] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Torreggiani D, Bertolo G. Present and Future in Process Control and Optimization of Osmotic Dehydration. ADVANCES IN FOOD AND NUTRITION RESEARCH VOLUME 48 2004; 48:173-238. [PMID: 15498696 DOI: 10.1016/s1043-4526(04)48004-8] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Danila Torreggiani
- Istituto Sperimentale per la Valorizzazione Tecnologica dei Prodotti Agricoli, Via Venezian, 26, 20133 Milano, Italy
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25
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Soliva-Fortuny RC, Elez-Martı́nez P, Sebastián-Calderó M, Martı́n-Belloso O. Effect of combined methods of preservation on the naturally occurring microflora of avocado purée. Food Control 2004. [DOI: 10.1016/s0956-7135(02)00151-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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26
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27
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Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration. J FOOD ENG 2003. [DOI: 10.1016/s0260-8774(02)00344-8] [Citation(s) in RCA: 90] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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28
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VALDEZ-FRAGOSO A, MUJICA-PAZ H, GIROUX F, WELTI-CHANES J. REUSE OF SUCROSE SYRUP IN PILOT-SCALE OSMOTIC DEHYDRATION OF APPLE CUBES. J FOOD PROCESS ENG 2002. [DOI: 10.1111/j.1745-4530.2002.tb00559.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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VALDEZ-FRAGOSO A, MUJICA-PAZ H, GIROUX F, WELTI-CHANES J. PILOT PLANT FOR OSMOTIC DEHYDRATION OF FRUITS: DESIGN AND EVALUATION. J FOOD PROCESS ENG 2002. [DOI: 10.1111/j.1745-4530.2002.tb00562.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Abstract
Hurdle technology is used in industrialized as well as in developing countries for the gentle but effective preservation of foods. Previously hurdle technology, i.e., a combination of preservation methods, was used empirically without much knowledge of the governing principles. Since about 20 years the intelligent application of hurdle technology became more prevalent, because the principles of major preservative factors for foods (e.g., temperature, pH, a(w), Eh, competitive flora), and their interactions, became better known. Recently, the influence of food preservation methods on the physiology and behaviour of microorganisms in foods, i.e. their homeostasis, metabolic exhaustion, stress reactions, are taken into account, and the novel concept of multitarget food preservation emerged. In the present contribution a brief introduction is given on the potential hurdles for foods, the hurdle effect, and the hurdle technology. However, emphasis is placed on the homeostasis, metabolic exhaustion, and stress reactions of microorganisms related to hurdle technology, and the prospects of the future goal of a multitarget preservation of foods.
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Affiliation(s)
- L Leistner
- Federal Centre for Meat Research, Kulmbach, Germany.
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32
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Minimally Processed Foods State of the Art and Future. ACTA ACUST UNITED AC 1997. [DOI: 10.1007/978-1-4615-6057-9_11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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