High hydrostatic pressure (HHP) processing technology offers the possibility to preserve quality attributes. Objective test methods describing quality in a complex form have an important role in the development of new products and in the quality assurance of different technologies. Therefore, research was performed to compare the effects of HHP treatment and heat pasteurization on visual appearance, volatile composition, taste and texture properties of strawberry purees measured by sensorial and objective methods. Sensory evaluation did not show significant differences between samples. Similar result was obtained from the color measurements. Viscosity of purees changed only slightly as a result of the treatments. Electronic nose and electronic tongue were found to be promising tools for discrimination of strawberry purees treated by different levels of high hydrostatic pressure or thermal treatment. Canonical discriminant analysis showed that control and “600 MPa for 5 minutes” samples were quite similar. Samples treated by 600 MPa for 15 minutes were distinguished from the above mentioned ones. The heat treated samples (80°C for 5 and 15 minutes) were definitely separated from the control samples. Fusion of the data from the electronic nose and tongue showed the same trend and improved the classification of the treated puree samples.
Adams, M. J. (2004)
Chemometrics in Analytical Spectroscopy
. 2nd Edition, The Royal Society of Chemistry, Athenaeum Press, Ltd., Gateshead, UK.
Adams M. J., '', in Chemometrics in Analytical Spectroscopy, (2004) -.
Adams M. J.Chemometrics in Analytical Spectroscopy2004)| false
Ahmed, J., Shivhare, U.S., Mandeep K. (2002) Thermal color degradation kinetics of mango puree.
International Journal of Food Properties
, 5, 359–366.
Mandeep K., 'Thermal color degradation kinetics of mango puree' (2002) 5International Journal of Food Properties: 359-366.
Mandeep K.Thermal color degradation kinetics of mango pureeInternational Journal of Food Properties20025359366)| false
Kramer, A., Twigg, B. A. (1966)
Fundamentals of Quality-Control for the Food Industry
. The Avi Publishing Company, Inc., Westport, Connecticut, USA.
Twigg B. A., '', in Fundamentals of Quality-Control for the Food Industry, (1966) -.
Twigg B. A.Fundamentals of Quality-Control for the Food Industry1966)| false
Krebbers, B., Matser, A., Hoogerwerf, S., Moezelaar, R., Tomassen, M., Berg, R. (2003) Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters,
Innovative Food Science and Emerging Technologies
, 4, 377–385
Berg R., 'Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters' (2003) 4Innovative Food Science and Emerging Technologies: 377-385.
Berg R.Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parametersInnovative Food Science and Emerging Technologies20034377385)| false
Rudnitskaya, A., Kirsanov, D., Legin, A., Beullens, K., Lammertyn, J., Nicolai, B.M., Irudayaraj, J. (2006) Analysis of apple varieties — comparison of electronic tongue with different analytical techniques.
Sensors and Actuators B
, 116, 23–28.
Irudayaraj J., 'Analysis of apple varieties — comparison of electronic tongue with different analytical techniques' (2006) 116Sensors and Actuators B: 23-28.
Irudayaraj J.Analysis of apple varieties — comparison of electronic tongue with different analytical techniquesSensors and Actuators B20061162328)| false
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Progress in Agricultural Engineering Sciences
2021 Volume 17
Magyar Tudományos Akadémia
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