7/31/2019 Nuevo en Procesamiento

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High-Pressure and Temperature Effects on Enzyme Inactivation in

Tomato PureeAltas Presiones hidrostticas 50-500 MPa con tratamiento trmico (20-60C) sobre P, PPO, PME en pur de tomate

15 min TT.

Presurizacin/depresurizacin causan una desnaturalizacin continua de protenas solubles a T amb

Altas presiones hidrostticas producen reduccin de PME: 150 MPa, 30C; Inactivacin 335-500 MPa, 20C

Reduccin de P a 350 MPA, 20C, inactivacin a 30-60C

PPO no cambia o mnima reduccin.

Commercial Scale Pulsed Electric Field Processing of Tomato JuiceEffects of commercial scale pulsed electric field (PEF) processing on the quality of tomato juice were studied and compared with those of thermal processing.

Tomato juice was prepared by hot break at 88 C for 2 min or by cold break at 68 C for 2 min and then thermally processed at 92 C for 90 s or PEF p rocessed at

40 kV/cm for 57 s. Thermally processed, PEF processed, and unprocessed control juices were packed into 50 mL sterilized polypropylene tubes in a sanitary

glovebox and stored at 4 C for 112 days. Both thermally and PEF processed juices showed microbial shelf life at 4 C for 112 days. The lipoxygenase activities of

thermally and PEF processed juices were 0 and 47%, respectively. PEF processed juice retained more ascorbic acid than thermally processed juice at 4 C for 42

days (p < 0.05). No significant differences were observed in the concentration of lycopene, Brix, pH, or viscosity between thermally and PEF processed juicesduring the storage (p > 0.05). Sensory evaluations indicated that flavor and overall acceptability of PEF processed juice were preferred to those of thermally

processed juice (p < 0.05).

Effects of Commercial-scale Pulsed Electric Field Processing on

Flavor and Color of Tomato Juice

Effects of commercial-scale pulsed electric field (PEF) processing on the flavor and color of tomato juice during storage at 4 deg;for 112 d were s tudied. Tomato

juice was prepared by hot break at 88C for 2 min and then thermally processed at 92 for 90 s or PEF processed at 40 kV/cm for 57 s. The PEF-processed tomato

juice retained more flavor compounds oftrans-2-hexenal, 2-isobutylthiazole, cis-3-hexanol than thermally processed or unprocessed control tomato juice (P