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High‐Pressure Thermal Sterilization: Food Safety and Food Quality of Baby Food Puree
Author(s) -
Sevenich Robert,
Kleinstueck Elke,
Crews Colin,
Anderson Warwick,
Pye Celine,
Riddellova Katerina,
Hradecky Jaromir,
Moravcova Eliska,
Reineke Kai,
Knorr Dietrich
Publication year - 2014
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12345
Subject(s) - sterilization (economics) , food science , chemistry , pascalization , retort , food quality , food preservation , high pressure , organic chemistry , engineering physics , monetary economics , economics , foreign exchange market , engineering , foreign exchange
Abstract The benefits that high‐pressure thermal sterilization offers as an emerging technology could be used to produce a better overall food quality. Due to shorter dwell times and lower thermal load applied to the product in comparison to the thermal retorting, lower numbers and quantities of unwanted food processing contaminants (FPCs), for example, furan, acrylamide, HMF, and MCPD‐esters could be formed. Two spore strains were used to test the technique; Geobacillus stearothermophilus and Bacillus amyloliquefaciens , over the temperature range 90 to 121 °C at 600 MPa. The treatments were carried out in baby food puree and ACES‐buffer. The treatments at 90 and 105 °C showed that G. stearothermophilus is more pressure‐sensitive than B. amyloliquefaciens . The formation of FPCs was monitored during the sterilization process and compared to the amounts found in retorted samples of the same food. The amounts of furan could be reduced between 81% to 96% in comparison to retorting for the tested temperature pressure combination even at sterilization conditions of F 0 ‐value in 7 min.