High-pressure thermal sterilization lessens process contaminants in baby food purees.
High-pressure thermal sterilization (HPTS) gives processors the ability to produce products that that can overcome limitations of traditional thermal processing. HPTS applies a lower thermal load to products and can result in better overall quality.
HPTS may offer an alternative to retorting, as a way to create safe foods using less heat. But until recently, there have been little data available about the possible formation or reduction of carcinogenic food processing contaminants (FPCs) by HPTS.
Now scientists believe that lower temperatures and shorter dwell-times used in HPTS, compared to conventional retorting, could lead to the formation of fewer contaminants, such as furan. Consumers would benefit, especially infants who consume some HPTS foods.
To test and gain insight into the formation of food processing contaminants, German researchers used HTPS to treat a vegetable puree suitable for use as baby food. They also established suitable sterilization conditions. They found that HPTS may reduce the levels of food processing contaminants in products and create sterile foods that are similar to products that have undergone retorting.
A baby food puree and a 0.05 M buffer of N-(2-Acetamido)-2-aminoethanesulfonic acid (ACES) at pH 7 were inoculated with two different spore strains--Bacillus amyloliquefaciens and Geobacillus stearothermophilus. The scientists treated the samples at 600 MPa at 90 C to 121 C in a lab-scale commercial high-pressure system for up to 30 minutes.
The formation of furan occurred in all samples. Depending on temperature, a reduction of 81% to 96% in furan levels was possible, compared with retorting. The more pressure-resistant strain was B. amyloliquefaciens. Depending on the applied temperature, a 4 log10 to 5 log10 inactivation was achieved in up to 20 minutes of treatment.
Based on models developed at the lab scale, trials were conducted with a commercial hyperbaric system to validate the findings. Preliminary results confirmed the findings. The researchers also developed some models to extrapolate a 12 log10 inactivation, which was possible at 600 MPa for up to 9.80 min.
Further information. Dietrich Knorr, Department of Food Biotechnology and Food Process Engineering, Technische Universitat Berlin, Institute of Food Technology and Food Chemistry, Sekr. KL-FG 1, Konigin-Luise-Str. 22, 14195 Berlin, Germany; phone: +49 030 314 71246; email: firstname.lastname@example.org.
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|Publication:||Emerging Food R&D Report|
|Date:||Aug 1, 2015|
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