The efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demo... more The efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demonstrated. However, research has not yet shown whether the effect achieved by homogenizing milk with US is modified by subsequent pasteurization treatments that use new processing technologies such as pulsed electric fields (PEF), microwaves (MW), and high hydrostatic pressure (HPP). The aim of this study was, therefore, to optimize the application of US for milk homogenization and to evaluate the effect of PEF, HPP, and MW pasteurization treatments on the sensorial, rheological, and microbiological properties of milk throughout its shelf life. To homogenize whole milk, a continuous US system (20 kHz, 0.204 kJ/mL, 100%, 40 °C) was used, and different ultrasonic intensities (0.25, 0.5, and 1.0 kJ/mL) were evaluated. The optimal ultrasonic treatment was selected on the basis of fat globule size distribution and pasteurization treatments by MW (5800 W, 1.8 L/min), PEF (120 kJ/kg, 20 kV/cm) a...
On a considere la possibilite d'utiliser, pour le transport longue zone (international) de sa... more On a considere la possibilite d'utiliser, pour le transport longue zone (international) de saumons frais entiers (Salmo salar), l'emballage en atmosphere modifiee dans un nouveau systeme de paletisation. Les saumons ont ete superrefrigeres a une temperature exacte, sans utilisation de glace-eau, et emballes dans des ecoulements gazeux speciaux (boites de carton de 20 kg). Les boites ont ete empilees, enveloppees dans de grands sacs plastique, puis aspergees de dioxyde de carbone (CO 2 ). Le poisson superrefrigere avait accumule une capacite de refroidissement suffisante pour compenser l'absence de glace pilee normalement employee avec les boites EPS. La qualite et l'innocuite du saumon sont garanties tout au long de la chaine: des mesures hygieniques strictes sont prises. La croissance microbienne est retardee grâce a l'atmosphere modifiee, et meme prevenue par le maintien de la temperature au-dessous de 0°C. Un tel systeme presente des avantages a la fois econom...
-Det er gjennomført en sammenlikning av næringsinnhold i retten "Lys lapskaus" etter at... more -Det er gjennomført en sammenlikning av næringsinnhold i retten "Lys lapskaus" etter at denne er produsert på tre forskjellige måter; i) ved tradisjonell Autoklavering (A) hos Fjordkjøkken AS, ii) ved en ny og raskere autoklaveringsmetode med "Shaka-autoklav" (S) og iii) når den er laget som et Hjemmelaget (H) produkt. Etter produksjon av de tre variantene ble produktene kjølt og sendt til analyse hos ALS Laboratorier og analysert for til sammen 18 analyseparametere. Den tradisjonelt autoklaverte retten ble lagret i 5 uker og analysert hhv uke 0 (etter produksjon), uke 2 og uke 5 for å undersøke endringer gjennom lagringstiden. Industriell Autoklav vs. Hjemmelaget: Sammenlikning av næringsinnhold i lapskaus som var Hjemmelaget og produsert med industriell Autoklavering viste at 17 av 18 analyseparametere var signifikant like. Det var enkelte små variasjoner mellom parallellene som kan tilskrives forskjeller i råvaresammensetning i de enkelte analyseprøvene. Det var ingen signifikante forskjeller i næringsinnholdet under kjølelagring i industrielt Autoklaverte produkter fra uke 0 (produksjonsuke) og uke 5. Uke 2 skilte seg noe ut på flere parametere, med noe høyere verdier. Trenden er at det er lite nedgang i næringsinnhold i løpet av 5 ukers kjølelagring. Flere uttak ville kunne gi en sikrere dokumentasjon på stabiliteten i næringsinnhold. Hovedkonklusjonen er at det ikke er forskjell i næringsverdi i lapskaus fra produsert i industriell Autoklav og Hjemmelaget lapskaus. Shaka-autoklavering: Den sensoriske vurderingen viste at Shaka-produktene fikk god karakter med hensyn på utseende og farge. Shaka-autoklavering gav en effektivisering og økonomisk gevinst i produksjonen ved at den bruker kortere oppvarmingsprogram for å nå samme pasteuriseringsverdi. I dette forsøket ble næringsstoffene ved Shaka-autoklavering tilsvarende bevart som ved den kraftigste Autoklaveringen.It is carried out a comparison of nutrient content in the meal "meat stew" after it is produced in three different ways; i) in a traditional Autoclave (A) by Fjordkjøkken AS ii) by a new and faster autoclaving method called "Shaka autoclave" (S) and iii) when it is made like in a Home kitchen (H). The samples were stored for 5 weeks and reheated before analysis. The commercial products were stored at 4 oC and analyzed after1, 2 and 5 weeks. The comparison of the nutritional content of stew that was Homemade and manufactured with industrial Autoclave showed that 17 of 18 analysis parameters were significantly similar. There were some slight variations between the parallels that can be attributed to differences in the commodity composition of the individual analysis samples. There were no significant differences in nutrient content during cold storage in industrial autoclave products from week 0 (production week) and week 5. Week 2 differed somewhat on several parameters, with higher values. The trend is that there is little decline in nutrient content within 5 weeks of cold storage. The main conclusion is that there is no difference in nutritional value stew of manufactured industrial autoclave and Homemade stew
Kelp is a new and exciting ingredient in the food industry, restaurants and in the kitchen that i... more Kelp is a new and exciting ingredient in the food industry, restaurants and in the kitchen that is receiving increasing attention, but some of the components in kelp are potentially unfortunate and should be considered when preparing food. In this report, we have focused on the kelp species sugar kelp and winged kelp, and the component iodine - which we need, but in relatively small doses -, as well as the heavy metals cadmium and arsenic which are undesirable. Several studies have shown that it is possible to remove significant parts of the iodine content from kelp using relatively simple processing methods, such as boiling. There is good reason to believe that newer methods, such as high pressure, ultrasound, and enzyme treatments, have the potential to reduce iodine and heavy metals beyond this level, and perhaps in a more selective way than boiling, which also removes several flavor compounds and nutrients from the kelp. The amount of iodine in kelp varies depending on various conditions (species, location, season, etc.). As of today, it is difficult to predict the amount of iodine in kelp without analyzing the iodine content in each harvest. In Nofima, we are working to establish two methods, a spectroscopic and a faster method, which can be used for various research purposes related to analysis of iodine in kelp and how we can control the content of iodine. There are various recommendations for maximum iodine intake. These seem to depend on how much iodine the population initially ingests in their food. There are few guidelines in relation to the content of iodine and heavy metals in kelp, which places demands on the food industry for controlling the contents in each product as well as for establishment of recommended portion sizes. Based on the research done so far, we have calculated how much sugar kelp can be eaten without exceeding the maximum recommended daily intake of iodine. More than anything else, the result emphasizes the variations. There is great variation both in terms of how much iodine is found in harvested kelp and how much is removed during the cooking process. This provides a great deal of uncertainty regarding the amount of kelp one should eat and reinforces the need for frequent analyzes of specific harvests on the part of the producers, as well as calculation of recommended portion sizes. Nevertheless, it must be acknowledged that there is a need, especially among consumers, to get more clarity on how much kelp is safe to eat
Heat treatment of cold water species is challenging due to quality changes occurring at low tempe... more Heat treatment of cold water species is challenging due to quality changes occurring at low temperatures relative to most other foodstuffs. One of the characteristic challenges is the melting of connective tissue already below 40°C, causing disruption of the myotoma i.e. flaking of the fish muscle. One of the most heat sensitive fish species is Atlantic cod. Due to the relatively low fat content compared to other fish species, Atlantic cod easily loses its juiciness when the heat load causes cook loss or loss of ability to bind the inherent water (water holding capacity). In addition a tough texture is experienced after heat treatment at high temperatures. Farmed cod is known to lose its water holding capacity (WHC) earlier than wild cod during storage in raw condition. On the other hand, the market demand for Atlantic cod is high and farming is promising for regularity in delivery of cod and makes further processing profitable. The combination of the potentials for farmed cod and t...
-The SUNNIVA project aims to increase the overall sustainability of vegetable processing by provi... more -The SUNNIVA project aims to increase the overall sustainability of vegetable processing by providing valorisation strategies to reduce waste and limiting environmental impact, while improving the nutritional properties of vegetable food products. Results obtained during the first project year indicate that; (i) The waste and by-product fractions of cabbage, tomato and black salsify have a great potential to be better utilized in the food processing chain and to serve as valuable sources for health beneficial phytochemicals (HBPC), and (ii) that tomato and grape seed press cakes have an interesting plant nutritional (NPK) profile, which makes them suitable candidates as raw material in soil amendments. Further, raw materials from tomato and cabbage, in terms of cultivars and morphological parts, has been assessed for HBPC and nutritional value as an effect of N-fertilization and processing. Experimental data for deriving numerical thermal models for agitated and static retort are obtained. Mapping of the most important underutilized vegetable biomass streams in partnering countries are under way. The development of non-destructive tools for rapid HBPC measurements in cabbage and tomato is promising, but some more calibration/validation of the method is necessary. One year into the 3-year project, we conclude that progress has been satisfactory.SUNNIVA tar sikte på å utvikle et bærekraftig system fra produksjon til konsumering, via hele matvarekjeden for tomat og Brassica. Prosjektet vil øke forbrukernes tilgang til trygg, sunn og enkel mat gjennom nye behandlingsteknikker, og bedre utnyttelse av råvaren, biprodukter og avfall. Resultater fra prosjektet viser at restråstoff fra kål, tomat og skorsonnerot ikke blir optimalt utnyttet i prosesskjeden, og kan være en verdifull kilde til helsefremmende fytokjemikalier. Presskake fra tomat har en svært interessant næringssaltprofil, som gjør den til en god kandidat som råmateriale i jordforbedringsprodukter. Effekt av kultivar, gjødsling og prosessering på næringsinnhold i kål er evaluert
The project “Sustainable food production through quality optimized raw-material production and pr... more The project “Sustainable food production through quality optimized raw-material production and processing technologies for premium quality vegetable products and generated by-products” [SUNNIVA] aimed at the development of a sustainable food system from production to consumption, addressing the entire food supply chain for the vegetables tomato and Brassicae. The goal was better utilisation of the vegetable raw materials, reduced energy and water consumption, higher profitability and healthier food. This was achieved by providing various valorisation strategies to reduce waste and limiting environmental impact. Preservation of the intrinsic health-beneficial phytochemicals present in the raw material in order to improve the nutritional properties of vegetable food products was central in the project. The project contained optimization of harvest time and pre-processing storage conditions, development of novel mild processing design based on modelling, and a two-track valorisation st...
In recent years, innovative food processing methods, such as high-pressure processing (HPP) treat... more In recent years, innovative food processing methods, such as high-pressure processing (HPP) treatment, have been shown to improve food quality. The purpose of this work was to determine the effects of high-pressure processing (HPP; 400 and 600 MPa for 2 or 5 min, 20 °C) of cauliflower. Microbial shelf-life (total aerobic count and spores), texture, color, drip loss, dry matter, antioxidative capacity, total phenolic content, and ascorbic acid were analyzed before and after processing, as well as during storage (4 °C) for up to 42 days. Among the different treatments, HPP at 600 MPa exhibited low microbial counts between days 14 and 28 of storage, while at 400 MPa already had high bacterial counts between days 7 and 14. HPP at both 400 and 600 MPa was the best method to maintain the color during storage. The texture of the cauliflower did not differ from the control during storage for HPP. For all samples, the dry matter content remained stable during storage, with few differences be...
There is a large potential in Europe for valorization in the vegetable food supply chain. For exa... more There is a large potential in Europe for valorization in the vegetable food supply chain. For example, there is occasionally overproduction of tomatoes for fresh consumption, and a fraction of the production is unsuited for fresh consumption sale (unacceptable color, shape, maturity, lesions, etc.). In countries where the facilities and infrastructure for tomato processing is lacking, these tomatoes are normally destroyed, used as landfilling or animal feed, and represent an economic loss for producers and negative environmental impact. Likewise, there is also a potential in the tomato processing industry to valorize side streams and reduce waste. The present paper provides an overview of tomato production in Europe and the strategies employed for processing and valorization of tomato side streams and waste fractions. Special emphasis is put on the four tomato-producing countries Norway, Belgium, Poland, and Turkey. These countries are very different regards for example their climat...
High-pressure processing (HPP) in combination with mild heat is known to have a synergistic effec... more High-pressure processing (HPP) in combination with mild heat is known to have a synergistic effect on bacterial inactivation in broth, milk and meat. This synergistic effect has, however, not been documented for a ready-to-eat (RTE) soup. In this study, Listeria monocytogenes inactivation in a model RTE soup under combined high-pressure and mild-temperature (P/T) treatments was modeled according to a central composite design. The model was significant (P < 0.0001) with a satisfactory predictability (Radj2 = 0.95). Effects of P/T on L. monocytogenes inactivation were assessed by solving the deduced quadratic equation and analyzing its contour plot. More than 6-log inactivation of Listeria was possible at combined P/T ranges of 525 MPa/40 °C to 600 MPa/25 °C within 5 min. This was in accordance with FDA and EC guidance on refrigerated RTE foods that a treatment intensity equivalent to 6-log reduction of L. monocytogenes would be required as a listericidal control measure. Moreover, 600 MPa treatments at ≥45 °C for 5 min resulted in no L. monocytogenes recovery in the model soup during 3 weeks at 4 and 8 °C when the inoculum size was 103 or 105 CFU/ml. Results clearly indicated that use of mild temperatures in combination with HPP can induce a more complete inactivation, hence reducing the microbial recovery in foods after HPP. Experimental results and the fitted model in this study may be utilized as a comparison to other inactivation models and for determining test conditions for process safety assessments on similar refrigerated products in food industry.
The efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demo... more The efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demonstrated. However, research has not yet shown whether the effect achieved by homogenizing milk with US is modified by subsequent pasteurization treatments that use new processing technologies such as pulsed electric fields (PEF), microwaves (MW), and high hydrostatic pressure (HPP). The aim of this study was, therefore, to optimize the application of US for milk homogenization and to evaluate the effect of PEF, HPP, and MW pasteurization treatments on the sensorial, rheological, and microbiological properties of milk throughout its shelf life. To homogenize whole milk, a continuous US system (20 kHz, 0.204 kJ/mL, 100%, 40 °C) was used, and different ultrasonic intensities (0.25, 0.5, and 1.0 kJ/mL) were evaluated. The optimal ultrasonic treatment was selected on the basis of fat globule size distribution and pasteurization treatments by MW (5800 W, 1.8 L/min), PEF (120 kJ/kg, 20 kV/cm) a...
On a considere la possibilite d'utiliser, pour le transport longue zone (international) de sa... more On a considere la possibilite d'utiliser, pour le transport longue zone (international) de saumons frais entiers (Salmo salar), l'emballage en atmosphere modifiee dans un nouveau systeme de paletisation. Les saumons ont ete superrefrigeres a une temperature exacte, sans utilisation de glace-eau, et emballes dans des ecoulements gazeux speciaux (boites de carton de 20 kg). Les boites ont ete empilees, enveloppees dans de grands sacs plastique, puis aspergees de dioxyde de carbone (CO 2 ). Le poisson superrefrigere avait accumule une capacite de refroidissement suffisante pour compenser l'absence de glace pilee normalement employee avec les boites EPS. La qualite et l'innocuite du saumon sont garanties tout au long de la chaine: des mesures hygieniques strictes sont prises. La croissance microbienne est retardee grâce a l'atmosphere modifiee, et meme prevenue par le maintien de la temperature au-dessous de 0°C. Un tel systeme presente des avantages a la fois econom...
-Det er gjennomført en sammenlikning av næringsinnhold i retten "Lys lapskaus" etter at... more -Det er gjennomført en sammenlikning av næringsinnhold i retten "Lys lapskaus" etter at denne er produsert på tre forskjellige måter; i) ved tradisjonell Autoklavering (A) hos Fjordkjøkken AS, ii) ved en ny og raskere autoklaveringsmetode med "Shaka-autoklav" (S) og iii) når den er laget som et Hjemmelaget (H) produkt. Etter produksjon av de tre variantene ble produktene kjølt og sendt til analyse hos ALS Laboratorier og analysert for til sammen 18 analyseparametere. Den tradisjonelt autoklaverte retten ble lagret i 5 uker og analysert hhv uke 0 (etter produksjon), uke 2 og uke 5 for å undersøke endringer gjennom lagringstiden. Industriell Autoklav vs. Hjemmelaget: Sammenlikning av næringsinnhold i lapskaus som var Hjemmelaget og produsert med industriell Autoklavering viste at 17 av 18 analyseparametere var signifikant like. Det var enkelte små variasjoner mellom parallellene som kan tilskrives forskjeller i råvaresammensetning i de enkelte analyseprøvene. Det var ingen signifikante forskjeller i næringsinnholdet under kjølelagring i industrielt Autoklaverte produkter fra uke 0 (produksjonsuke) og uke 5. Uke 2 skilte seg noe ut på flere parametere, med noe høyere verdier. Trenden er at det er lite nedgang i næringsinnhold i løpet av 5 ukers kjølelagring. Flere uttak ville kunne gi en sikrere dokumentasjon på stabiliteten i næringsinnhold. Hovedkonklusjonen er at det ikke er forskjell i næringsverdi i lapskaus fra produsert i industriell Autoklav og Hjemmelaget lapskaus. Shaka-autoklavering: Den sensoriske vurderingen viste at Shaka-produktene fikk god karakter med hensyn på utseende og farge. Shaka-autoklavering gav en effektivisering og økonomisk gevinst i produksjonen ved at den bruker kortere oppvarmingsprogram for å nå samme pasteuriseringsverdi. I dette forsøket ble næringsstoffene ved Shaka-autoklavering tilsvarende bevart som ved den kraftigste Autoklaveringen.It is carried out a comparison of nutrient content in the meal "meat stew" after it is produced in three different ways; i) in a traditional Autoclave (A) by Fjordkjøkken AS ii) by a new and faster autoclaving method called "Shaka autoclave" (S) and iii) when it is made like in a Home kitchen (H). The samples were stored for 5 weeks and reheated before analysis. The commercial products were stored at 4 oC and analyzed after1, 2 and 5 weeks. The comparison of the nutritional content of stew that was Homemade and manufactured with industrial Autoclave showed that 17 of 18 analysis parameters were significantly similar. There were some slight variations between the parallels that can be attributed to differences in the commodity composition of the individual analysis samples. There were no significant differences in nutrient content during cold storage in industrial autoclave products from week 0 (production week) and week 5. Week 2 differed somewhat on several parameters, with higher values. The trend is that there is little decline in nutrient content within 5 weeks of cold storage. The main conclusion is that there is no difference in nutritional value stew of manufactured industrial autoclave and Homemade stew
Kelp is a new and exciting ingredient in the food industry, restaurants and in the kitchen that i... more Kelp is a new and exciting ingredient in the food industry, restaurants and in the kitchen that is receiving increasing attention, but some of the components in kelp are potentially unfortunate and should be considered when preparing food. In this report, we have focused on the kelp species sugar kelp and winged kelp, and the component iodine - which we need, but in relatively small doses -, as well as the heavy metals cadmium and arsenic which are undesirable. Several studies have shown that it is possible to remove significant parts of the iodine content from kelp using relatively simple processing methods, such as boiling. There is good reason to believe that newer methods, such as high pressure, ultrasound, and enzyme treatments, have the potential to reduce iodine and heavy metals beyond this level, and perhaps in a more selective way than boiling, which also removes several flavor compounds and nutrients from the kelp. The amount of iodine in kelp varies depending on various conditions (species, location, season, etc.). As of today, it is difficult to predict the amount of iodine in kelp without analyzing the iodine content in each harvest. In Nofima, we are working to establish two methods, a spectroscopic and a faster method, which can be used for various research purposes related to analysis of iodine in kelp and how we can control the content of iodine. There are various recommendations for maximum iodine intake. These seem to depend on how much iodine the population initially ingests in their food. There are few guidelines in relation to the content of iodine and heavy metals in kelp, which places demands on the food industry for controlling the contents in each product as well as for establishment of recommended portion sizes. Based on the research done so far, we have calculated how much sugar kelp can be eaten without exceeding the maximum recommended daily intake of iodine. More than anything else, the result emphasizes the variations. There is great variation both in terms of how much iodine is found in harvested kelp and how much is removed during the cooking process. This provides a great deal of uncertainty regarding the amount of kelp one should eat and reinforces the need for frequent analyzes of specific harvests on the part of the producers, as well as calculation of recommended portion sizes. Nevertheless, it must be acknowledged that there is a need, especially among consumers, to get more clarity on how much kelp is safe to eat
Heat treatment of cold water species is challenging due to quality changes occurring at low tempe... more Heat treatment of cold water species is challenging due to quality changes occurring at low temperatures relative to most other foodstuffs. One of the characteristic challenges is the melting of connective tissue already below 40°C, causing disruption of the myotoma i.e. flaking of the fish muscle. One of the most heat sensitive fish species is Atlantic cod. Due to the relatively low fat content compared to other fish species, Atlantic cod easily loses its juiciness when the heat load causes cook loss or loss of ability to bind the inherent water (water holding capacity). In addition a tough texture is experienced after heat treatment at high temperatures. Farmed cod is known to lose its water holding capacity (WHC) earlier than wild cod during storage in raw condition. On the other hand, the market demand for Atlantic cod is high and farming is promising for regularity in delivery of cod and makes further processing profitable. The combination of the potentials for farmed cod and t...
-The SUNNIVA project aims to increase the overall sustainability of vegetable processing by provi... more -The SUNNIVA project aims to increase the overall sustainability of vegetable processing by providing valorisation strategies to reduce waste and limiting environmental impact, while improving the nutritional properties of vegetable food products. Results obtained during the first project year indicate that; (i) The waste and by-product fractions of cabbage, tomato and black salsify have a great potential to be better utilized in the food processing chain and to serve as valuable sources for health beneficial phytochemicals (HBPC), and (ii) that tomato and grape seed press cakes have an interesting plant nutritional (NPK) profile, which makes them suitable candidates as raw material in soil amendments. Further, raw materials from tomato and cabbage, in terms of cultivars and morphological parts, has been assessed for HBPC and nutritional value as an effect of N-fertilization and processing. Experimental data for deriving numerical thermal models for agitated and static retort are obtained. Mapping of the most important underutilized vegetable biomass streams in partnering countries are under way. The development of non-destructive tools for rapid HBPC measurements in cabbage and tomato is promising, but some more calibration/validation of the method is necessary. One year into the 3-year project, we conclude that progress has been satisfactory.SUNNIVA tar sikte på å utvikle et bærekraftig system fra produksjon til konsumering, via hele matvarekjeden for tomat og Brassica. Prosjektet vil øke forbrukernes tilgang til trygg, sunn og enkel mat gjennom nye behandlingsteknikker, og bedre utnyttelse av råvaren, biprodukter og avfall. Resultater fra prosjektet viser at restråstoff fra kål, tomat og skorsonnerot ikke blir optimalt utnyttet i prosesskjeden, og kan være en verdifull kilde til helsefremmende fytokjemikalier. Presskake fra tomat har en svært interessant næringssaltprofil, som gjør den til en god kandidat som råmateriale i jordforbedringsprodukter. Effekt av kultivar, gjødsling og prosessering på næringsinnhold i kål er evaluert
The project “Sustainable food production through quality optimized raw-material production and pr... more The project “Sustainable food production through quality optimized raw-material production and processing technologies for premium quality vegetable products and generated by-products” [SUNNIVA] aimed at the development of a sustainable food system from production to consumption, addressing the entire food supply chain for the vegetables tomato and Brassicae. The goal was better utilisation of the vegetable raw materials, reduced energy and water consumption, higher profitability and healthier food. This was achieved by providing various valorisation strategies to reduce waste and limiting environmental impact. Preservation of the intrinsic health-beneficial phytochemicals present in the raw material in order to improve the nutritional properties of vegetable food products was central in the project. The project contained optimization of harvest time and pre-processing storage conditions, development of novel mild processing design based on modelling, and a two-track valorisation st...
In recent years, innovative food processing methods, such as high-pressure processing (HPP) treat... more In recent years, innovative food processing methods, such as high-pressure processing (HPP) treatment, have been shown to improve food quality. The purpose of this work was to determine the effects of high-pressure processing (HPP; 400 and 600 MPa for 2 or 5 min, 20 °C) of cauliflower. Microbial shelf-life (total aerobic count and spores), texture, color, drip loss, dry matter, antioxidative capacity, total phenolic content, and ascorbic acid were analyzed before and after processing, as well as during storage (4 °C) for up to 42 days. Among the different treatments, HPP at 600 MPa exhibited low microbial counts between days 14 and 28 of storage, while at 400 MPa already had high bacterial counts between days 7 and 14. HPP at both 400 and 600 MPa was the best method to maintain the color during storage. The texture of the cauliflower did not differ from the control during storage for HPP. For all samples, the dry matter content remained stable during storage, with few differences be...
There is a large potential in Europe for valorization in the vegetable food supply chain. For exa... more There is a large potential in Europe for valorization in the vegetable food supply chain. For example, there is occasionally overproduction of tomatoes for fresh consumption, and a fraction of the production is unsuited for fresh consumption sale (unacceptable color, shape, maturity, lesions, etc.). In countries where the facilities and infrastructure for tomato processing is lacking, these tomatoes are normally destroyed, used as landfilling or animal feed, and represent an economic loss for producers and negative environmental impact. Likewise, there is also a potential in the tomato processing industry to valorize side streams and reduce waste. The present paper provides an overview of tomato production in Europe and the strategies employed for processing and valorization of tomato side streams and waste fractions. Special emphasis is put on the four tomato-producing countries Norway, Belgium, Poland, and Turkey. These countries are very different regards for example their climat...
High-pressure processing (HPP) in combination with mild heat is known to have a synergistic effec... more High-pressure processing (HPP) in combination with mild heat is known to have a synergistic effect on bacterial inactivation in broth, milk and meat. This synergistic effect has, however, not been documented for a ready-to-eat (RTE) soup. In this study, Listeria monocytogenes inactivation in a model RTE soup under combined high-pressure and mild-temperature (P/T) treatments was modeled according to a central composite design. The model was significant (P < 0.0001) with a satisfactory predictability (Radj2 = 0.95). Effects of P/T on L. monocytogenes inactivation were assessed by solving the deduced quadratic equation and analyzing its contour plot. More than 6-log inactivation of Listeria was possible at combined P/T ranges of 525 MPa/40 °C to 600 MPa/25 °C within 5 min. This was in accordance with FDA and EC guidance on refrigerated RTE foods that a treatment intensity equivalent to 6-log reduction of L. monocytogenes would be required as a listericidal control measure. Moreover, 600 MPa treatments at ≥45 °C for 5 min resulted in no L. monocytogenes recovery in the model soup during 3 weeks at 4 and 8 °C when the inoculum size was 103 or 105 CFU/ml. Results clearly indicated that use of mild temperatures in combination with HPP can induce a more complete inactivation, hence reducing the microbial recovery in foods after HPP. Experimental results and the fitted model in this study may be utilized as a comparison to other inactivation models and for determining test conditions for process safety assessments on similar refrigerated products in food industry.
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