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 journalArticleScientificpeer-review

9 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 languageEnglish
Pages (from-to)32-39
JournalInnovative Food Science and Emerging Technologies
Volume7
Issue number1 - 2
DOIs
Publication statusPublished - 2006
MoE publication typeA1 Journal article-refereed

Fingerprint

Thawing
Ice
Solanum tuberosum
thawing
potatoes
processed foods
Pressure
Temperature
Food Safety
ice
Processed foods
Heating
Freezing
Microscopy
temperature
Metastable phases
Color
drip loss
Light
sampling

Keywords

  • HPLT processing
  • Pilot scale
  • Metastable phases

Cite this

Urrutia Benet, G. ; Chapleau, N. ; Lille, Martina ; Le Bail, A. ; Autio, Karin ; Knorr, D. / Quality related aspects of high pressure low temperature processed whole potatoes. In: Innovative Food Science and Emerging Technologies. 2006 ; Vol. 7, No. 1 - 2. pp. 32-39.
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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.",
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Quality related aspects of high pressure low temperature processed whole potatoes. / Urrutia Benet, G.; Chapleau, N.; Lille, Martina; Le Bail, A.; Autio, Karin; Knorr, D.

In: Innovative Food Science and Emerging Technologies, Vol. 7, No. 1 - 2, 2006, p. 32-39.

Research output: Contribution to journalArticleScientificpeer-review

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

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VL - 7

SP - 32

EP - 39

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

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