New pre-processing technologies for fruits and vegetables
Autor(a) principal: | |
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Data de Publicação: | 2006 |
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/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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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 instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
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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1817546720144261120 |