کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5769194 1628516 2017 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Thermal pasteurization process evaluation using mashed potato model food with Maillard reaction products
ترجمه فارسی عنوان
ارزیابی فرآیند پاستوریزاسیون حرارتی با استفاده از مدل غذای سیب زمینی پخت با محصولات واکنش مایار
کلمات کلیدی
کیفیت، سینتیک، نشانگر شیمیایی، پاستوریزاسیون با مایکروویو،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Chemical marker, L*, and a* temperature sensitivity fit to Arrhenius relationship.
- Correlation analysis showed models were better for quality than safety evaluation.
- Model food with varying time-temperature history had quantifiable color differences.
- Model food could be used in quality evaluation for thermal pasteurization processes.

Model foods with Maillard reaction product formation have been utilized to evaluate thermal sterilization processes, but these models are not optimal for pasteurization. Model foods for pasteurization applications have been developed, but studies on temperature sensitivity and validation are limited. The goal of this research was to assess the temperature sensitivity of chemical marker and color formation in mashed potato model foods and conduct validation testing using a microwave-assisted pasteurization system (MAPS) and conventional, hot water methods. Reaction kinetics were determined for chemical marker M-2 (4-hydroxy-5-methyl-3(2H)-furanone) and color formation (L* and a* values). Results showed that the thermal resistance constants (z-values) were 20.6-24.0 °C for M-2, 20.8-28.8 °C for L* value, and 10.3-25.6 °C for a* value. Correlation analysis between M-2, L*, and a* values and thermal lethality and cook value showed that model foods were most relevant for pasteurization process quality evaluation. Thermal treatment equivalent at the cold spot was approximately 11 min at 90 °C for all pasteurization processes. Model foods pasteurized in MAPS had less color change than those from hot water processes, implying the less severe MAPS process yielded better quality. Model foods and image analysis techniques used in this study could be helpful quality evaluation tools for pasteurization processes.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 82, 1 September 2017, Pages 454-463
نویسندگان
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