Volumetric preservation technologies for food quality improvement by retention of sensitive and mitigation of neoformed compounds
Abstract
Today the consumers' demand for high quality safe foods requires the development and application of emerging processing technologies for the gentle pasteurization and sterilization of foods, such as high hydrostatic pressure and ohmic heating. There is still a need for research in this field, e.g. considering the impact on food structure, food quality, microorganisms, enzyme activity, and nutrients. The project will help to get a deeper insight into high pressure and high temperatures as a tool for sterilization. The objective is to study the synergy of pressure and temperature on the inactivation of microorganisms and spores. Further, the baroprotective effect of solutes and the possible recovery of microorganisms, spores and the influence on wanted/unwanted compounds in the food will be studied. Another promising technology studied within the project is Ohmic Heating, where an electric field is directly applied to the food at high frequencies. Ohmic heating has the advantage of being a volumetric process, i.e. temperature distribution is significantly more homogeneous. Due to the significant reduction of these inhomogeneities, desired pasteurization and sterilization temperatures can be reached in shorter times. Consequently, valuable food constituents, such as vitamins, proteins or enzymes, are not degraded to such an extent as during traditional thermal processing, resulting in foods with higher nutritional value and lower formation of neoformed contaminants. It is the aim to obtain inactivation kinetics of several microbial species in different matrices, as well as to evaluate the neoformed contaminant formation. Using modern analytical strategies, an evaluation vs conventional technologies will be performed to demonstrate the added value of these processing methods and products. The scientific and multidisciplinary approach will provide a future toolbox for safe and high quality products.
keywords preservation Ohmic heating neoformed contaminants
Publikationen
Project staff
Henry Jäger
Univ.Prof. Dr.Ing. Henry Jäger
henry.jaeger@boku.ac.at
Tel: +43 1 47654-75233
Project Leader
01.10.2017 - 31.12.2019
BOKU partners
External partners
Institute of Chemical Technology Prague
none
partner
Technical University Berlin
none
partner