Search results for " pasteurization"
showing 5 items of 5 documents
Bioaccessibility of tocopherols, carotenoids, and ascorbic acid from milk- and soy-based fruit beverages: Influence of food matrix and processing
2012
A study was made of the effect of high-pressure processing (HPP) and thermal treatment (TT) on plant bioactive compounds (tocopherols, carotenoids, and ascorbic acid) in 12 fruit juice-milk beverages and of how the food matrix [whole milk (JW), skimmed milk (JS), and soy milk (JSy)] modulates their bioaccessibility (%). HPP (400 MPa/40 °C/5 min) produced a significant decrease in carotenoid and ascorbic acid bioaccessibility in all three beverages and maintained the bioaccessibility of tocopherols in JW and JS while decreasing it in JSy. TT (90 °C/30 s) produced a significant decrease in tocopherol and carotenoid bioaccessibility in all three beverages and increased the bioaccessibility of …
A procedure to achieve fine control in MW processing of foods
2007
Abstract A two-dimensional analytical model for predicting the unsteady temperature field in a cylindrical shaped body affected by spatially varying heat generation is presented. The dimensionless problem is solved analytically by using both partial solutions and the variation of parameters techniques. Having in mind industrial microwave heating for food pasteurization, the easy-to-handle solution is used to confirm the intrinsic lack of spatial uniformity of such a treatment in comparison to the traditional one. From an experimental point of view, a batch pasteurization treatment was realized to compare the effect of two different control techniques both based on IR thermography readout: t…
Experimental Evaluation of a New Thermal Process for Microorganisms Inactivation
2015
A new thermal process for the inactivation of microorganisms in beverages has been studied and is presented in this paper. The treatment, not yet studied in the scientific literature, mainly consists of a thermal shock characterized by temperature increases up to 30°C/s, with final temperatures up to 65°C. This study presents the first experimental results obtained by the application of the new thermal treatment, with different combinations of the process parameters (rate of temperature rise, final temperature and holding time), on separate suspensions of Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, Listeria innocua and Candida albicans. The required rapid temperature in…
Quality evaluation of cheese from raw or pasteurized milk of ewes grazing sulla forage (Hedysarum coronarium L.) for different daily time
2009
Pasteurization is the more effective method for eliminating pathogens contaminating milk. However, the high temperature of pasteurization destroys either pathogens or lactic endemic flora, this latter involved in cheese ripening, thus impairing the development of sensory properties of cheese. It was previously observed that longer permanence at pasture allows the ewes to spend more time for eating; accordingly, ewes increase feed intake and milk yield. Aim of this experiment was to evaluate the effect of the prolongation of ewes daily grazing from 8 to 24 h and the effect of the milk pasteurization process on milk and cheese quality, with particular regard on fatty acid (FA) composition. In…
Influence of pasteurization temperature on flesh firmness of table olives cv. Nocellara del Belice
2013
The application of heat treatment is especially important in maintaining the organoleptic characteristics of fermented agro-food products, which potential consumers perceive as reflecting the quality of these foodstuffs. The aim of this study was to evaluate the influence of pasteurization time and temperature on the flesh firmness of table olives cv. Nocellara del Belice, packaged in glass jars, and to study their effect on the microbial community of table olives. Four different treatments were applied, one for each of the pasteurization temperatures adopted: 65 °C, 75 °C, 85 °C and 95 °C. A control test was also carried out (test Tc, not pasteurized). Each test was repeated with treatment…