Evaluating Thermal and Storage Stability of Selected Food Products Processed Using Microwave and High Pressure Assisted Thermal Processes

Zeyad Albahr

doi:10.7273/000006365

Microwave-assisted thermal sterilization (MATS) and pressure-assisted thermal sterilization (PATS) are advanced in-package thermal processing technologies that shorten the processing time. Shortening the processing time in in-package thermal processing is essential in improving the quality of the processed food. However, the polymeric packaging that interacts with the processing conditions of MATS and PATS is subjected to alteration in their gas barrier properties, which can compromise the quality of the pre-packaged food during and after processing. Therefore, compatible polymeric packages with MATS and PATS are crucial for successful MATS and PATS processes. Additionally, a holistic understanding of the effect of the processing conditions of MATS and PATS on food quality attributes including color is essential to improve the overall quality of processed food. This study aims to evaluate the thermal and storage stability of the quality attributes, primarily color and pigments in selected food products after MATS and PATS. The first study explores the feasibility of the development of PATS-treated avocado puree. Two polymeric packaging was used, which were EVOH based film (PP/PA//EVOH//PA/PP) and PET based film (AlOx-coated PET //AlOx-coated PET //AlOx-coated PET //ONy//CPP). The PATS treatment was conducted at a processing pressure of 600MPa at an initial temperature of 90oC for a processing duration of 5 min. The results of this study indicated that PATS can be used to successfully developed shelf stable avocado with limited shelf life. In the second study, the effect of MATS on the quality attributes of red beetroot, red cabbage, and carrot purees. Additionally, the storage stability of the MATS- processed purees at 37.8oC was evaluated. A high barrier package of AlOx-coated PET //AlOx-coated PET //AlOx-coated PET //ONy //CPP was used in this study. The results showed different levels of quality attributes degradation in the puree after MATS and during storage depending on the composition of the puree. The third study evaluate the efficacy of PATS on the inactivation of polyphenol oxide (PPO). Additionally, the effect of PATS on the quality attributes of red cabbage, red beetroot, and carrot purees was also evaluated after PATS and during storage at 37.8oC. A significant reduction in PPO took place after PATS. However, changes in the puree quality attributes were observed after PATS. During storage, a different trend in the PPO activity was observed. Additionally, the PATS-treated purees quality attributes showed different levels of degradation. Overall, MATS and PATS affected the quality attributes in the processed purees such as color and pigments. However, this affects was relatively less compared to the effect of conventional in-package thermal processing. Additionally, the developed kinetic data of quality attribute during storage (from the second and the third study) can be a helpful tool to optimize both MATS and PATS processing condition for higher quality product with bright color pigments.

Evaluating Thermal and Storage Stability of Selected Food Products Processed Using Microwave and High Pressure Assisted Thermal Processes

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