INVESTIGADORES
GOMEZ Paula Luisina
artículos
Título:
Hurdle Technology in Fruit Processing
Autor/es:
GÓMEZ, PAULA; WELTI-CHANES, JORGE; ALZAMORA,STELLA M.
Revista:
Annual Review of Food Science and Technology
Editorial:
Annual Reviews
Referencias:
Año: 2011 vol. 2 p. 1 - 19
ISSN:
1941-1421
Resumen:
Conventional preservation technologies such as thermal processing ensure the safety and shelf-life of fruit-derived products but can result in the loss of physicochemical and nutritional quality attributes. This review examines innovative hurdle techniques to obtain novel fruit products with fresh-like characteristics. The multifactorial processes are based on emerging preservation factors in combination or otherwise combinations of emerging factors with traditional ones. Selected practical examples of fruit processing using ultraviolet light, pulsed light, ultrasound and high hydrostatic pressure are presented. Some issues of key importance for the design of combination processes are also addressed.
