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Full-Text Articles in Food Processing
Effects Of Thermal Processing On Peach Puree Of Different Cultivars: Analysis Of Biochemical Alteration, Non-Enzymatic Browning Reaction, And Color Changes, James Hayes
All Theses
The effects of pasteurization temperature and time on the change in seven peach puree variables over a 6-week accelerated shelf-life test (35°C) were evaluated. The variables of interest were three color measures [ L* (lightness), a* (redness), and b* (yellowness)]; two brown pigment measures [spectrophotometric absorption at 420 nm (Browning Index) and 443 nm (Hydroxymethylfurfural)]; °Brix; and pH). Puree was collected from three different cultivars (2 freestone and 1 clingstone) and puree samples from each cultivar were subjected to 20 combinations of pasteurization temperatures (70°C, 80°C, 90 °C, 100°C) and same hold times (0 minutes, 1 minute, 3 minutes, 5 …
Tracking Heat-Resistant, Sporeforming Bacteria In The Milk Chain: A Farm To Table Approach, Maricarmen Estrada Anzueto
Tracking Heat-Resistant, Sporeforming Bacteria In The Milk Chain: A Farm To Table Approach, Maricarmen Estrada Anzueto
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Sporeforming bacteria (such as Bacillus and Paenibacillus spp.) can survive pasteurization conditions (Collins, 1981) and grow in pasteurized fluid milk during refrigerated storage (Huck et al., 2008; Ivy et al., 2012), causing fluid milk spoilage and limiting the further extension of fluid milk’s shelf life (Fromm and Boor, 2004; Durak et al., 2006). Moreover, Bacillus and related genera have been found in raw milk, pasteurized milk and environmental samples from dairy farms, indicating that these organisms are ubiquitous in nature and can enter the milk chain from different sources (Huck et al., 2007b; Huck et al., 2008; Ranieri and Boor, …
B847: Review Of Potential Pasteurization Methods For Apple Cider, Mark P. Garland, Darrell W. Donahue
B847: Review Of Potential Pasteurization Methods For Apple Cider, Mark P. Garland, Darrell W. Donahue
Bulletins
The main focus of this paper is to review the pasteurization methods that can be applied to the needs of the apple industry and to recommend further research. In addition to the review of methods, we conducted a sensory evaluation of cider to evaluate the acceptability of various pasteurized samples. This review of potential methods for product treatment will serve as an informative study with recommendations for future processing. Although not an exhaustive survey, conventional methods and the most promising new techniques are discussed.