Titre :
|
Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree
|
Auteurs :
|
G. Yen ;
H. Lin
|
Type de document :
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article/chapitre/communication
|
Année de publication :
|
1996
|
Format :
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p. 205-213
|
Langues:
|
= Anglais
|
Catégories :
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TECHNOLOGIE ALIMENTAIRE
|
Mots-clés:
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TRAITEMENT THERMIQUE
;
ENZYME
;
MICROORGANISME
;
QUALITE DES ALIMENTS
|
Résumé :
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The effects of high pressures and thermal pasteurization on the survival of microorganisms, enzyme inactivation and quality changes of guava puree during storage at 4 degrees C were investigated and compared with untreated samples. After treatment at a pressure of 600 MPa and 25 degrees C for 15 min, the microorganisms in guava puree were inactivated to less than 10 cfu mL(-1) and the product exhibited no change in colour, pectin, cloud and ascorbic acid content as compared with fresh samples. The inactivation of enzymes in guava puree by thermal pasteurization was greater than by high pressures. The microbial count in guava puree reduced to 200 cfu mL(-1) and the product showed marked changes in viscosity, turbidity and colour when heated at 88-90 degrees C for 24 s.
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Source :
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International Journal of Food Science and Technology, vol.31
|