Ohmic heating treatment of fruit puree
Autor(a) principal: | |
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Data de Publicação: | 2007 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/6673 |
Resumo: | Ohmic heating is an alternative pasteurization process and is growing interest in industry. Understanding the influence of ohmic heating on the sensorial and microbiological quality of foods is a pertinent matter. This study concerns with the pasteurization effects of a pilot scale continuous ohmic heater on a strawberry puree containing fruit particles on relevant quality parameters of the product. The impact of pasteurization temperature (85 ºC, 90 ºC, 95 ºC) on the microbiological load, size distribution of strawberry particles (<0.3 g, 0.3 g to 0.7 g, 0.7 g to 1 g and >1 g), texture and microbial stability was studied. All treatments destroyed yeasts and moulds to values below 10 CFU/mL. The strawberry particles size distribution shows that the average size of particles decreased with increasing treatment temperature. A texture reduction, measured in terms of the force applied on a 5-blade Kramer cell, was observed when strawberry particles were collected before and after the thermal treatment: 20 %, 23 % and 25 % reduction at 85 ºC, 90 ºC and 95 ºC, respectively. The reduction for a scrapped surface heat-exchanger treatment at 95 ºC was of 31 %. In conclusion, ohmic heating reduces the product microbiological load and for parameters such as texture and size distribution of the strawberry particles the cooking effects are reduced when compared with a scrapped surface heat-exchanger treatment. |
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Ohmic heating treatment of fruit pureeOhmic heating is an alternative pasteurization process and is growing interest in industry. Understanding the influence of ohmic heating on the sensorial and microbiological quality of foods is a pertinent matter. This study concerns with the pasteurization effects of a pilot scale continuous ohmic heater on a strawberry puree containing fruit particles on relevant quality parameters of the product. The impact of pasteurization temperature (85 ºC, 90 ºC, 95 ºC) on the microbiological load, size distribution of strawberry particles (<0.3 g, 0.3 g to 0.7 g, 0.7 g to 1 g and >1 g), texture and microbial stability was studied. All treatments destroyed yeasts and moulds to values below 10 CFU/mL. The strawberry particles size distribution shows that the average size of particles decreased with increasing treatment temperature. A texture reduction, measured in terms of the force applied on a 5-blade Kramer cell, was observed when strawberry particles were collected before and after the thermal treatment: 20 %, 23 % and 25 % reduction at 85 ºC, 90 ºC and 95 ºC, respectively. The reduction for a scrapped surface heat-exchanger treatment at 95 ºC was of 31 %. In conclusion, ohmic heating reduces the product microbiological load and for parameters such as texture and size distribution of the strawberry particles the cooking effects are reduced when compared with a scrapped surface heat-exchanger treatment.Ao longo das últimas décadas o aquecimento óhmico tem vindo a ganhar interesse por parte da indústria. Assim, torna-se necessário compreender a influência do aquecimento óhmico nas propriedades sensoriais e microbiológicas dos alimentos. O principal objectivo deste trabalho é a análise dos efeitos de pasteurização contínua realizada num aquecedor óhmico à escala piloto. Foram estudados os efeitos de diferentes temperaturas de pasteurização (85 ºC, 90 ºC, 95 ºC) na carga microbiana, na integridade dos pedaços de morango, na textura e na estabilidade microbiana. Todos os tratamentos efectuados reduzem os valores de fungos e leveduras para valores inferiores a 10 UFC/mL. A análise da integridade dos pedaços de morango revelou que o tamanho médio dos pedaços diminui com o aumento da temperatura de tratamento. Foi também detectada uma redução da textura, medida em termos de força aplicada numa célula de Kramer de 5 lâminas, em relação à textura dos pedaços antes do tratamento: esta diminuiu 20 %, 23 % e 25 % para os tratamentos a 85 ºC, 90 ºC e 95 ºC, respectivamente. Esta redução foi ainda superior (31 %) para as amostras submetidas ao tratamento realizado num permutador de superfície raspada a 95 ºC. Com a realização deste trabalho foi possível concluir que utilizando a tecnologia de aquecimento óhmico é possível reduzir a carga microbiana e que os efeitos de cozedura excessiva são atenuados quando comparado com um tratamento efectuado num permutador de superfície raspada.PublindústriaUniversidade do MinhoMachado, L.Vicente, A. A.Teixeira, J. A.Miranda, F.20072007-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/6673eng"Engenharia química : indústria, ciência e tecnologia". ISSN 1646-284X. 5:1º trim. (2007) 30-36.1646-284Xinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:46:10Zoai:repositorium.sdum.uminho.pt:1822/6673Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:44:09.329246Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Ohmic heating treatment of fruit puree |
title |
Ohmic heating treatment of fruit puree |
spellingShingle |
Ohmic heating treatment of fruit puree Machado, L. |
title_short |
Ohmic heating treatment of fruit puree |
title_full |
Ohmic heating treatment of fruit puree |
title_fullStr |
Ohmic heating treatment of fruit puree |
title_full_unstemmed |
Ohmic heating treatment of fruit puree |
title_sort |
Ohmic heating treatment of fruit puree |
author |
Machado, L. |
author_facet |
Machado, L. Vicente, A. A. Teixeira, J. A. Miranda, F. |
author_role |
author |
author2 |
Vicente, A. A. Teixeira, J. A. Miranda, F. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Machado, L. Vicente, A. A. Teixeira, J. A. Miranda, F. |
description |
Ohmic heating is an alternative pasteurization process and is growing interest in industry. Understanding the influence of ohmic heating on the sensorial and microbiological quality of foods is a pertinent matter. This study concerns with the pasteurization effects of a pilot scale continuous ohmic heater on a strawberry puree containing fruit particles on relevant quality parameters of the product. The impact of pasteurization temperature (85 ºC, 90 ºC, 95 ºC) on the microbiological load, size distribution of strawberry particles (<0.3 g, 0.3 g to 0.7 g, 0.7 g to 1 g and >1 g), texture and microbial stability was studied. All treatments destroyed yeasts and moulds to values below 10 CFU/mL. The strawberry particles size distribution shows that the average size of particles decreased with increasing treatment temperature. A texture reduction, measured in terms of the force applied on a 5-blade Kramer cell, was observed when strawberry particles were collected before and after the thermal treatment: 20 %, 23 % and 25 % reduction at 85 ºC, 90 ºC and 95 ºC, respectively. The reduction for a scrapped surface heat-exchanger treatment at 95 ºC was of 31 %. In conclusion, ohmic heating reduces the product microbiological load and for parameters such as texture and size distribution of the strawberry particles the cooking effects are reduced when compared with a scrapped surface heat-exchanger treatment. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007 2007-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/6673 |
url |
http://hdl.handle.net/1822/6673 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Engenharia química : indústria, ciência e tecnologia". ISSN 1646-284X. 5:1º trim. (2007) 30-36. 1646-284X |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Publindústria |
publisher.none.fl_str_mv |
Publindústria |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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