New pre-processing technologies for fruits and vegetables

Detalhes bibliográficos
Autor(a) principal: Silva, C. L. M.
Data de Publicação: 2006
Outros Autores: Brandão, Teresa R. S., Santos Pedro, D. M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/6178
Resumo: Horticultural products constitute one of the most perishable foods and its availability throughout the year requires the application of preservation methods. Traditionally, horticultural products are preserved by freezing, allowing these products to reach longer shelf-life periods. Until nowadays, freezing has been preceded by a blanching step, which has been considered as an efficient and safe food preservation method. However, besides its reliable efficiency in terms of food safety, blanching normally induces various chemical reactions, leading to quality deterioration by producing undesirable changes in sensory and nutritional qualities, affecting the balance between high quality and safety. The increasing consumer quality demanding standards has spurred the search for new and gently processing technologies that prolong shelf-life without the detrimental effects caused by severe heating. Non-thermal methods have emerged as attractive alternatives to conventional methods of thermal processing. There are several new nonthermal technologies of potential interest to the industry, such as ozone, UV-C irradiation, ultrasound, high pressure, and electrical pulses. The application of nonthermal technologies to food processing and preservation may yield processed foods with minor losses of colour, flavour, texture and nutrients, while retaining the desired shelf-life and safety. Ozone, UV-C irradiation, and ultrasound treatments are promising techniques for the fruits and vegetables industry. However, their efficiency depends on the product/microorganism under consideration.
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spelling New pre-processing technologies for fruits and vegetablesNon-thermal methodsInnovative technologiesOzoneUltrasoundUltravioletHorticultural products constitute one of the most perishable foods and its availability throughout the year requires the application of preservation methods. Traditionally, horticultural products are preserved by freezing, allowing these products to reach longer shelf-life periods. Until nowadays, freezing has been preceded by a blanching step, which has been considered as an efficient and safe food preservation method. However, besides its reliable efficiency in terms of food safety, blanching normally induces various chemical reactions, leading to quality deterioration by producing undesirable changes in sensory and nutritional qualities, affecting the balance between high quality and safety. The increasing consumer quality demanding standards has spurred the search for new and gently processing technologies that prolong shelf-life without the detrimental effects caused by severe heating. Non-thermal methods have emerged as attractive alternatives to conventional methods of thermal processing. There are several new nonthermal technologies of potential interest to the industry, such as ozone, UV-C irradiation, ultrasound, high pressure, and electrical pulses. The application of nonthermal technologies to food processing and preservation may yield processed foods with minor losses of colour, flavour, texture and nutrients, while retaining the desired shelf-life and safety. Ozone, UV-C irradiation, and ultrasound treatments are promising techniques for the fruits and vegetables industry. However, their efficiency depends on the product/microorganism under consideration.Veritati - Repositório Institucional da Universidade Católica PortuguesaSilva, C. L. M.Brandão, Teresa R. S.Santos Pedro, D. M.2011-10-15T11:18:14Z20062006-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6178engSILVA, C. L. M. ; BRANDÃO, T. R. S. ; SANTOS PEDRO, D. M. - New pre-processing technologies for fruits and vegetables. In Traditional Food Processing and Technological Innovation in the Peripheral Regions, Faro, Portugal, 26-27 Maio, 2006. 7 p. - Proceedings of the symposium: "Traditional Food Processing and Technological Innovation in the Peripheral Regions. [S.l. : s.n., 2006]. 7 p.info: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:RCAAP2024-09-06T12:02:17Zoai:repositorio.ucp.pt:10400.14/6178Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-09-06T12:02:17Repositório 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 New pre-processing technologies for fruits and vegetables
title New pre-processing technologies for fruits and vegetables
spellingShingle New pre-processing technologies for fruits and vegetables
Silva, C. L. M.
Non-thermal methods
Innovative technologies
Ozone
Ultrasound
Ultraviolet
title_short New pre-processing technologies for fruits and vegetables
title_full New pre-processing technologies for fruits and vegetables
title_fullStr New pre-processing technologies for fruits and vegetables
title_full_unstemmed New pre-processing technologies for fruits and vegetables
title_sort New pre-processing technologies for fruits and vegetables
author Silva, C. L. M.
author_facet Silva, C. L. M.
Brandão, Teresa R. S.
Santos Pedro, D. M.
author_role author
author2 Brandão, Teresa R. S.
Santos Pedro, D. M.
author2_role author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Silva, C. L. M.
Brandão, Teresa R. S.
Santos Pedro, D. M.
dc.subject.por.fl_str_mv Non-thermal methods
Innovative technologies
Ozone
Ultrasound
Ultraviolet
topic Non-thermal methods
Innovative technologies
Ozone
Ultrasound
Ultraviolet
description Horticultural products constitute one of the most perishable foods and its availability throughout the year requires the application of preservation methods. Traditionally, horticultural products are preserved by freezing, allowing these products to reach longer shelf-life periods. Until nowadays, freezing has been preceded by a blanching step, which has been considered as an efficient and safe food preservation method. However, besides its reliable efficiency in terms of food safety, blanching normally induces various chemical reactions, leading to quality deterioration by producing undesirable changes in sensory and nutritional qualities, affecting the balance between high quality and safety. The increasing consumer quality demanding standards has spurred the search for new and gently processing technologies that prolong shelf-life without the detrimental effects caused by severe heating. Non-thermal methods have emerged as attractive alternatives to conventional methods of thermal processing. There are several new nonthermal technologies of potential interest to the industry, such as ozone, UV-C irradiation, ultrasound, high pressure, and electrical pulses. The application of nonthermal technologies to food processing and preservation may yield processed foods with minor losses of colour, flavour, texture and nutrients, while retaining the desired shelf-life and safety. Ozone, UV-C irradiation, and ultrasound treatments are promising techniques for the fruits and vegetables industry. However, their efficiency depends on the product/microorganism under consideration.
publishDate 2006
dc.date.none.fl_str_mv 2006
2006-01-01T00:00:00Z
2011-10-15T11:18:14Z
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/10400.14/6178
url http://hdl.handle.net/10400.14/6178
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv SILVA, C. L. M. ; BRANDÃO, T. R. S. ; SANTOS PEDRO, D. M. - New pre-processing technologies for fruits and vegetables. In Traditional Food Processing and Technological Innovation in the Peripheral Regions, Faro, Portugal, 26-27 Maio, 2006. 7 p. - Proceedings of the symposium: "Traditional Food Processing and Technological Innovation in the Peripheral Regions. [S.l. : s.n., 2006]. 7 p.
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.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
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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