Reaction Kinetics at High Pressure and Temperature: Effects on Milk Flavor Volatiles and on Chemical Compounds with Nutritional and Safety Importance in Several Foods |
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Authors: | Aurora Valdez-Fragoso Hugo M??jica-Paz Jorge Welti-Chanes J Antonio Torres |
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Affiliation: | (1) Divisi?n de Biotecnolog?a y Alimentos, Instituto Tecnol?gico y de Estudios Superiores de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnol?gico, 64849 Monterrey, NL, Mexico;(2) Food Process Engineering Group, Department of Food Science & Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97339, USA; |
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Abstract: | Consumers demand, in addition to excellent eating quality, high standards of safety and nutrition in ready-to-eat food. This
requires a continuous improvement in conventional processing technologies and the development of new alternatives. Prevailing
technologies such as thermal processing can cause extensive and undesirable chemical changes in food composition while minimal
processing strategies cannot eliminate all microbial pathogens. This review focuses on pressure-assisted thermal processing,
a new alternative for shelf-stable foods. Its implementation requires an analysis of reaction kinetics at high pressure and
elevated temperature. Acceleration of the inactivation of bacterial spores by the synergistic effect of pressure and temperature
is expected to allow processing at lower temperature, shorter process time, or a combination of both. Therefore, thermal degradation
of quality is expected to be lower than that of conventional thermal processes. However, few studies have focused on the effect
of the conditions required for the inactivation of bacterial spores on the kinetics of chemical reactions degrading food quality,
particularly at the high temperatures required for the processing of low-acid foods. |
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