Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food.
Abstract The inactivation of pathogenic and spoilage bacteria as well as the formation of food processing contaminants (e.g. acrylamide, furan, etc.) in infant foods is of utmost importance for industry, consumers as well as regulatory bodies. In this study, the potential of high hydrostatic pressure (HHP) for microorganism inactivation including total mesophilic aerobic bacteria (TMA) and total yeasts and molds (TYM) at equivalent processing conditions, as well as its effects on furan formation in vegetable-based infant food was evaluated. The process parameters evaluated were combinations of pressures (200, 300, and 400 MPa), temperatures (25, 35, and 45 °C), and treatment times (5, 10, a…
Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types
Abstract In industrial production, thermal processing of honey at 50 °C commonly induces liquefaction, i.e. it reduces the crystal count and viscosity and delays any subsequent crystallization. Unfortunately, thermal treatment can generate toxic 5-hydroxymethylfurfural (HMF), thereby resulting in quality reduction. Considering this, the present work aims at evaluating the influence of (two) processing technologies as alternatives to thermal processing of honey, namely high hydrostatic pressure (HHP; P = 220–330 MPa, T = 50/60 °C, t = 23/106 min), and ultrasound processing (US; at 24 kHz). The quality parameters evaluated for honey included liquefaction time, HMF content, diastase number, co…