Authors:J. Farkas, É. Andrássy, A. Simon, and L. Mészáros
): Pasteurisation of tomato juice by highhydrostaticpressure treatment or by its combination with essential oils. Acta Alimentaria , 31 , 243-252.
Pasteurisation of tomato juice by highhydrostaticpressure treatment or by its
Authors:B. Salamon, F. Zakariás, B. Csehi, G. Kiskó, and I. Dalmadi
, I. , and Balla , Cs. ( 2014 ). Effect of highhydrostaticpressure treatment on volatiles of berry purées . Acta Alimentaria , 43 : 51 – 57 . 10.1556/AAlim.43.2014.Suppl.8 Gao , G. , Ren , P. , Cao , X. , Yan , B. , Liao , X. , Sun
Authors:István Dalmadi, Dávid Kántor, Kai Wolz, Katalin Polyák-Fehér, Klára Pásztor-Huszár, József Farkas, and András Fekete
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.
High hydrostatic pressure (HHP) has been investigated as an alternative to thermal processing for food preservation. HHP has
been known to affect high molecular weight polymers causing phase change. Starch is gelatinized at a pressure on the order
of 600–700 MPa, at 25 °C. Gelatinized starch recrystallizes during storage affecting the texture and shelf life of food products.
The effect of HHP processing on the crystallization of starches from different botanical origins during storage at 4 and 23 °C
was investigated. Crystallization kinetics of HHP treated wheat and corn starch gels were compared using DSC. The effect of
crystallization on structure was evaluated in terms of storage modulus. The rate of retrogradation depended on the storage
temperature (23 °C and 4 °C) and the botanical origin of the starch. The least crystallization was observed in HHP treated
wheat starch stored at 23 °C. The storage modulus increased with crystallization of starch.