کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6401718 1330884 2015 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Furan formation as a function of pressure, temperature and time conditions in spinach purée
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Furan formation as a function of pressure, temperature and time conditions in spinach purée
چکیده انگلیسی


- Furan concentration increased as a function of processing temperature and time.
- Rate of furan formation was (apparently) independent of precursor concentration.
- Pressure level of 600 MPa had no effect on the rate of furan formation.
- Furan reduction by high-pressure high-temperature processing due to shorter process.

In recent studies, innovative high-pressure high-temperature processing (HPHT) has presented itself as an interesting alternative for furan reduction in sterilized, vegetable-based foods. In order to explain the observed furan reduction following HPHT treatment, furan formation was studied under a range of pressure, temperature and time conditions, using spinach purée as a case study. For all the treatments, no furan was detected during the dynamic heating-up phase, followed by a steady increase in furan concentrations at isothermal(-isobaric) conditions. The increase in furan concentrations at isothermal(-isobaric) treatment conditions could be adequately described by an empirical, zero-order model. A pressure level of 600 MPa did not affect the rate of furan formation in spinach purée, as opposed to the processing temperature and time. As a result, the reduced furan concentrations for HPHT processing could be explained by the faster heating and cooling rates, resulting in shorter processing times as compared with conventional retort processing.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 64, Issue 2, December 2015, Pages 565-570
نویسندگان
, , , , , ,