Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods

A study was conducted to evaluate the efficacy of various combinations of pressure and thermal treatments in preserving textural quality of selected foods. Carrot, zucchini, apricot, red radish, and jicama were used as test samples. Pressure-assisted thermal processing (PATP; 600 MPa, 105 °C), high-pressure processing (HPP; 600 MPa, 25 °C), and thermal processing (TP; 105 °C, 0.1 MPa) experiments were conducted. Role of pressure (600 MPa) in preserving product quality while simultaneously (PATP) or sequentially (HPP-TP) exposed to elevated process temperature (105 °C) was also compared. Instrumental puncture, shear force, color and sensory analyses were utilized to compare the influence of the various process treatments. A crunchiness index (CI), relating product puncture force and stiffness, was able to characterize the severity of the process treatments on various products tested. Among the treatments, TP was the worst at retaining texture, but HPP-TP improved texture retention. In comparison to TP alone, PATP better retained texture and color. Jicama was least influenced by the treatments as compared to products tested. Process treatments investigated degraded the textural quality of zucchini and apricot. Instrumental CI results were also in agreement with the sensory data of carrot, red radish and jicama samples.