A new minimal processing technique.A new minimal processing technique that uses radio-frequency (RF) heating is under development for the fast pasteurization pasteurization (păs'ch  rĭzā`shən, -rīzā`shən), partial sterilization of liquids such as milk, orange juice, wine, and beer, as well as cheese, to destroy of
vacuum-packed fish products such as cod or salmon fillets. The treatment
is expected to help improve the gustatory gus·ta·to·ry or gus·ta·tiveadj. Of or relating to the sense of taste. quality of these foods, while maintaining their microbiological safety and an acceptable shelf life. The new approach is based on the fast RF-heating of vacuum-packed fish products immersed in deionized water of very low electric conductivity. This is followed by fast cooling or freezing--cook-chill or cook-freeze. Heating times of 1 minute to 2 minutes, compared to 30 minutes in the conventional autoclave process, may increase the temperature to above 75 C. At these temperatures, vegetative vegetative /veg·e·ta·tive/ (vej?e-ta?tiv) 1. of, pertaining to, or characteristic of plants. 2. concerned with growth and nutrition, as opposed to reproduction. 3. microorganisms will be inactivated inactivated rendered inactive; the activity is destroyed. inactivated viruses treated so that they are no longer able to produce evidence of growth or damaging effect on tissue. and a safe shelf life at 4 C can extend beyond 10 days. Additionally, the eating quality appears to improve using this rapid heat transfer technique. Contact: Thomas Pfeiffer, Fraunhofer IVV IVV Instituto da Vinha e do Vinho (Portugal) IVV Independent Verification and Validation IVV Internationale Vereinigung der Vermessungsingenieure IVV Inertial Vertical Velocity , Giggenhauser Strasse 35, D-85354 Freising, Germany. Phone: +49 (0)8161 491 424. Fax: +49 (0)8161 491 444. Email: thomas.pfeiffer@ivv.fraunhofer.de. |
|
||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion