- Title
- Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage
- Creator
- Wu, Zhi-Shuangyou; Zhang, Min; Adhikari, Benu
- Date
- 2012
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/37281
- Identifier
- vital:4593
- Identifier
-
https://doi.org/10.1016/j.jfoodeng.2011.12.032
- Identifier
- ISSN:0260-8774
- Abstract
- High pressure (HP) argon (Ar) treatment was applied to preserve fresh-cut pineapples at 4°C. The effects of treatment temperature (2-10°C), time (30-120 min) and pressure (0.5-4.5 MPa) on the efficiency of pressurized Ar treatment was studied to determine the optimum conditions. Temperature in the range of 2-6°C did not significantly affect the efficacy of the pressurized Ar treatment. A combination of pressure-time of pressurized Ar treatment at 1.6-2.2 MPa for 43-65 min was found to be the optimum processing conditions for the preservation of pineapple slices. Samples treated at optimum condition (1.8 MPa, 60 min) were stored at 4°C for 20 days to evaluate the effect of HP Ar treatment on nutritional components, microbial growth, sensory quality, membrane permeability and microstructure. A shelf life extension of 6 days was achieved by applying HP Ar treatment for fresh-cut pineapples during cold storage in air or in modified atmospheric packaging. © 2012 Elsevier Ltd. All rights reserved.
- Relation
- Journal of Food Engineering Vol. 110, no. 3 (2012), p. 395-404
- Rights
- Elsevier Ltd.
- Rights
- This metadata is freely available under a CCO license
- Subject
- Ar hydrates; Cold storage; Optimization; Pineapple slices; Pressurized argon; Shelf life; Fresh-cut; High pressure; Membrane permeability; Microbial growth; Modified atmospheric packaging; Optimum conditions; Optimum processing; Sensory qualities; Treatment temperature; Hydrates; Modified atmosphere packaging; Ananas comosus
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