Quality related aspects of high pressure low temperature processed whole potatoes

G. Urrutia Benet; N. Chapleau; Martina Lille; A. Le Bail; Karin Autio; D. Knorr

doi:10.1016/j.ifset.2005.09.002

Quality related aspects of high pressure low temperature processed whole potatoes

G. Urrutia Benet, N. Chapleau, Martina Lille, A. Le Bail, Karin Autio, D. Knorr

Research output: Contribution to journal › Article › Scientific › peer-review

15 Citations (Scopus)

Abstract

Abstract The optimization of freezing and thawing paths for faster processes, leading to better quality and safety of processed food products, was studied with whole potatoes. Microstructure of processed products was examined through a light microscopy based method on the embedding of the samples in a resin. Colour of samples (visual appearance and spectrometric measurements) and drip loss after the thawing treatment were also examined. A processing time reduction for pressure-induced thawing at pressure levels of 290 MPa has been demonstrated, taking advantage of the existence of a solid ice I metastable phase in the domain of ice III. This time reduction is a direct consequence of the increase of the temperature gradient between sample and heating medium.

Original language	English
Pages (from-to)	32-39
Journal	Innovative Food Science and Emerging Technologies
Volume	7
Issue number	1 - 2
DOIs	https://doi.org/10.1016/j.ifset.2005.09.002
Publication status	Published - 2006
MoE publication type	A1 Journal article-refereed

Keywords

HPLT processing
Pilot scale
Metastable phases

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10.1016/j.ifset.2005.09.002

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title = "Quality related aspects of high pressure low temperature processed whole potatoes",

abstract = "Abstract The optimization of freezing and thawing paths for faster processes, leading to better quality and safety of processed food products, was studied with whole potatoes. Microstructure of processed products was examined through a light microscopy based method on the embedding of the samples in a resin. Colour of samples (visual appearance and spectrometric measurements) and drip loss after the thawing treatment were also examined. A processing time reduction for pressure-induced thawing at pressure levels of 290 MPa has been demonstrated, taking advantage of the existence of a solid ice I metastable phase in the domain of ice III. This time reduction is a direct consequence of the increase of the temperature gradient between sample and heating medium.",

keywords = "HPLT processing, Pilot scale, Metastable phases",

author = "{Urrutia Benet}, G. and N. Chapleau and Martina Lille and {Le Bail}, A. and Karin Autio and D. Knorr",

year = "2006",

doi = "10.1016/j.ifset.2005.09.002",

language = "English",

volume = "7",

pages = "32--39",

journal = "Innovative Food Science and Emerging Technologies",

issn = "1466-8564",

publisher = "Elsevier",

number = "1 - 2",

}

TY - JOUR

T1 - Quality related aspects of high pressure low temperature processed whole potatoes

AU - Urrutia Benet, G.

AU - Chapleau, N.

AU - Lille, Martina

AU - Le Bail, A.

AU - Autio, Karin

AU - Knorr, D.

PY - 2006

Y1 - 2006

N2 - Abstract The optimization of freezing and thawing paths for faster processes, leading to better quality and safety of processed food products, was studied with whole potatoes. Microstructure of processed products was examined through a light microscopy based method on the embedding of the samples in a resin. Colour of samples (visual appearance and spectrometric measurements) and drip loss after the thawing treatment were also examined. A processing time reduction for pressure-induced thawing at pressure levels of 290 MPa has been demonstrated, taking advantage of the existence of a solid ice I metastable phase in the domain of ice III. This time reduction is a direct consequence of the increase of the temperature gradient between sample and heating medium.

AB - Abstract The optimization of freezing and thawing paths for faster processes, leading to better quality and safety of processed food products, was studied with whole potatoes. Microstructure of processed products was examined through a light microscopy based method on the embedding of the samples in a resin. Colour of samples (visual appearance and spectrometric measurements) and drip loss after the thawing treatment were also examined. A processing time reduction for pressure-induced thawing at pressure levels of 290 MPa has been demonstrated, taking advantage of the existence of a solid ice I metastable phase in the domain of ice III. This time reduction is a direct consequence of the increase of the temperature gradient between sample and heating medium.

KW - HPLT processing

KW - Pilot scale

KW - Metastable phases

U2 - 10.1016/j.ifset.2005.09.002

DO - 10.1016/j.ifset.2005.09.002

M3 - Article

SN - 1466-8564

VL - 7

SP - 32

EP - 39

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

IS - 1 - 2

ER -

Quality related aspects of high pressure low temperature processed whole potatoes

Abstract

Keywords

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