INTECIN   20395
INSTITUTO DE TECNOLOGIAS Y CIENCIAS DE LA INGENIERIA "HILARIO FERNANDEZ LONG"
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
High pressure assisted combination treatments for food applications: a selection of recent advances.
Autor/es:
FINTEN, G.; NIRANJAN, K.; AHROMRIT, A.
Reunión:
Conferencia; Conference of Food Engineering (COFE 2016); 2016
Institución organizadora:
The Ohio State University
Resumen:
The application of combination treatments were initially intended to achieve comparable or superior microbial kills to thermal processes, but by employing lower thermal intensities, which minimised thermal damage to food components whilst yielding comparable shelf life and keeping quality. The application of combination processes in recent years has progressed considerably beyond microbiological destruction into applications such as enhancement in mass transfer, modification of enzyme activities, separation of components from food materials, and bringing about biochemical transformations in food systems. This presentation discusses the following selection of high pressure assisted combination methods used to: 1. control activities of polyphenol oxidases and peroxidases in spinach, 2. intensify starch gelatinisation in sticky rice under milder conditions 3. demulsify oilwater systems; and 4. influence yields and selectivities in complex biochemical reaction systems for process intensification. The presentation will also identify knowledge gaps, and sign-post areas for future research.