SAFE ICE: Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance

G. Urrutia, J. Arabas, Karin Autio, S. Brul, M. Hendrickx, A. Kakolewski, D. Knorr, A. Le Bail, Martina Lille, A.D. Molina-García, A. Ousegui, P.D. Sanz, T. Shen, S. Van Buggenhout

Research output: Contribution to journalArticleScientificpeer-review

16 Citations (Scopus)

Abstract

The SAFE ICE project, supported by the European Commission, addresses and overcomes specific scientific and technological hurdles to make an informed judgment on the relevance of food related effects of High-Pressure in the Low-Temperature (HPLT) domain as well as to realize and to deliver their full benefits to the end users. Such hurdles include the lack of systematic data, and a limited understanding related to the mechanisms involved in phase transitions under pressure at subzero temperatures. The project involves seven partners, bringing together academic and research centres with food industry and equipment manufacturing parties. The main findings of the research carried out in the frame of the project are: the systematic compilation of thermophysical properties of water, aqueous model solutions and model foods to be applied in mathematical models able to reproduce and predict freezing and thawing time profiles at high pressure; the comprehension of the kinetics of phase transition phenomena at HP, including the definition of metastable phases; a key to define critical processing parameters to obtain optimized freezing and thawing paths; the study of the effect of HPLT on key food spoilage enzymes and on microorganisms; the study of consumer acceptance of the technology; the evaluation of the impact of SAFE ICE processes on food quality related parameters and the development of prototypes (HPLT microscopic cell and HPLT differential thermal analysis cell) and process and products concepts for industrial development of SAFE ICE processes.
Original languageEnglish
Pages (from-to)293-315
JournalJournal of Food Engineering
Volume83
Issue number2
DOIs
Publication statusPublished - 2007
MoE publication typeA1 Journal article-refereed

Fingerprint

Food Quality
consumer acceptance
Food Safety
food quality
food safety
Pressure
Temperature
temperature
Phase Transition
phase transition
Food
thawing
Freezing
freezing
Differential Thermal Analysis
food spoilage
thermal analysis
Food Industry
industrialization
Research

Keywords

  • HPLT
  • Metastable phases
  • Phase transition
  • Freezing
  • Thawing

Cite this

Urrutia, G. ; Arabas, J. ; Autio, Karin ; Brul, S. ; Hendrickx, M. ; Kakolewski, A. ; Knorr, D. ; Le Bail, A. ; Lille, Martina ; Molina-García, A.D. ; Ousegui, A. ; Sanz, P.D. ; Shen, T. ; Van Buggenhout, S. / SAFE ICE : Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance. In: Journal of Food Engineering. 2007 ; Vol. 83, No. 2. pp. 293-315.
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abstract = "The SAFE ICE project, supported by the European Commission, addresses and overcomes specific scientific and technological hurdles to make an informed judgment on the relevance of food related effects of High-Pressure in the Low-Temperature (HPLT) domain as well as to realize and to deliver their full benefits to the end users. Such hurdles include the lack of systematic data, and a limited understanding related to the mechanisms involved in phase transitions under pressure at subzero temperatures. The project involves seven partners, bringing together academic and research centres with food industry and equipment manufacturing parties. The main findings of the research carried out in the frame of the project are: the systematic compilation of thermophysical properties of water, aqueous model solutions and model foods to be applied in mathematical models able to reproduce and predict freezing and thawing time profiles at high pressure; the comprehension of the kinetics of phase transition phenomena at HP, including the definition of metastable phases; a key to define critical processing parameters to obtain optimized freezing and thawing paths; the study of the effect of HPLT on key food spoilage enzymes and on microorganisms; the study of consumer acceptance of the technology; the evaluation of the impact of SAFE ICE processes on food quality related parameters and the development of prototypes (HPLT microscopic cell and HPLT differential thermal analysis cell) and process and products concepts for industrial development of SAFE ICE processes.",
keywords = "HPLT, Metastable phases, Phase transition, Freezing, Thawing",
author = "G. Urrutia and J. Arabas and Karin Autio and S. Brul and M. Hendrickx and A. Kakolewski and D. Knorr and {Le Bail}, A. and Martina Lille and A.D. Molina-Garc{\'i}a and A. Ousegui and P.D. Sanz and T. Shen and {Van Buggenhout}, S.",
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doi = "10.1016/j.jfoodeng.2007.03.004",
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Urrutia, G, Arabas, J, Autio, K, Brul, S, Hendrickx, M, Kakolewski, A, Knorr, D, Le Bail, A, Lille, M, Molina-García, AD, Ousegui, A, Sanz, PD, Shen, T & Van Buggenhout, S 2007, 'SAFE ICE: Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance', Journal of Food Engineering, vol. 83, no. 2, pp. 293-315. https://doi.org/10.1016/j.jfoodeng.2007.03.004

SAFE ICE : Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance. / Urrutia, G.; Arabas, J.; Autio, Karin; Brul, S.; Hendrickx, M.; Kakolewski, A.; Knorr, D.; Le Bail, A.; Lille, Martina; Molina-García, A.D.; Ousegui, A.; Sanz, P.D.; Shen, T.; Van Buggenhout, S.

In: Journal of Food Engineering, Vol. 83, No. 2, 2007, p. 293-315.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - SAFE ICE

T2 - Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance

AU - Urrutia, G.

AU - Arabas, J.

AU - Autio, Karin

AU - Brul, S.

AU - Hendrickx, M.

AU - Kakolewski, A.

AU - Knorr, D.

AU - Le Bail, A.

AU - Lille, Martina

AU - Molina-García, A.D.

AU - Ousegui, A.

AU - Sanz, P.D.

AU - Shen, T.

AU - Van Buggenhout, S.

PY - 2007

Y1 - 2007

N2 - The SAFE ICE project, supported by the European Commission, addresses and overcomes specific scientific and technological hurdles to make an informed judgment on the relevance of food related effects of High-Pressure in the Low-Temperature (HPLT) domain as well as to realize and to deliver their full benefits to the end users. Such hurdles include the lack of systematic data, and a limited understanding related to the mechanisms involved in phase transitions under pressure at subzero temperatures. The project involves seven partners, bringing together academic and research centres with food industry and equipment manufacturing parties. The main findings of the research carried out in the frame of the project are: the systematic compilation of thermophysical properties of water, aqueous model solutions and model foods to be applied in mathematical models able to reproduce and predict freezing and thawing time profiles at high pressure; the comprehension of the kinetics of phase transition phenomena at HP, including the definition of metastable phases; a key to define critical processing parameters to obtain optimized freezing and thawing paths; the study of the effect of HPLT on key food spoilage enzymes and on microorganisms; the study of consumer acceptance of the technology; the evaluation of the impact of SAFE ICE processes on food quality related parameters and the development of prototypes (HPLT microscopic cell and HPLT differential thermal analysis cell) and process and products concepts for industrial development of SAFE ICE processes.

AB - The SAFE ICE project, supported by the European Commission, addresses and overcomes specific scientific and technological hurdles to make an informed judgment on the relevance of food related effects of High-Pressure in the Low-Temperature (HPLT) domain as well as to realize and to deliver their full benefits to the end users. Such hurdles include the lack of systematic data, and a limited understanding related to the mechanisms involved in phase transitions under pressure at subzero temperatures. The project involves seven partners, bringing together academic and research centres with food industry and equipment manufacturing parties. The main findings of the research carried out in the frame of the project are: the systematic compilation of thermophysical properties of water, aqueous model solutions and model foods to be applied in mathematical models able to reproduce and predict freezing and thawing time profiles at high pressure; the comprehension of the kinetics of phase transition phenomena at HP, including the definition of metastable phases; a key to define critical processing parameters to obtain optimized freezing and thawing paths; the study of the effect of HPLT on key food spoilage enzymes and on microorganisms; the study of consumer acceptance of the technology; the evaluation of the impact of SAFE ICE processes on food quality related parameters and the development of prototypes (HPLT microscopic cell and HPLT differential thermal analysis cell) and process and products concepts for industrial development of SAFE ICE processes.

KW - HPLT

KW - Metastable phases

KW - Phase transition

KW - Freezing

KW - Thawing

U2 - 10.1016/j.jfoodeng.2007.03.004

DO - 10.1016/j.jfoodeng.2007.03.004

M3 - Article

VL - 83

SP - 293

EP - 315

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 2

ER -