Effect of high pressure thermal sterilization on the formation of food processing contaminants

Sevenich, Robert; Bark, Florian; Crews, Colin; Anderson, Warwick; Pye, Celine; Riddellová, Kateřina; Hradecký, Jaromír; Moravcova, Eliska; Reineke, Kai; Knorr, Dietrich

doi:10.1016/j.ifset.2013.07.006

Cited by 62 publications

(43 citation statements)

References 32 publications

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“…This promising technology is not yet available at industrial scale level; however, recent research may trigger the use of this application for certain foods (Matser and others ; Heinz and Knorr ; Knoerzer and others ; Juliano and others ; Reineke and others ). As shown by Sevenich and others () for canned fish products (tuna in brine, tuna in sunflower oil, and sardine in olive oil), shorter dwell times in comparison to the retorting as well as a reduction of unwanted and carcinogenic food processing contaminants (FPCs), such as furan, can be achieved depending on the food matrix. The consumer groups for this product are infants and babies, who are sensitive and potentially vulnerable.…”

Section: Introductionmentioning

confidence: 99%

High‐Pressure Thermal Sterilization: Food Safety and Food Quality of Baby Food Puree

Sevenich

Kleinstueck

Crews

et al. 2014

Journal of Food Science

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The benefits that high-pressure thermal sterilization offers as an emerging technology could be used to produce a better overall food quality. Due to shorter dwell times and lower thermal load applied to the product in comparison to the thermal retorting, lower numbers and quantities of unwanted food processing contaminants (FPCs), for example, furan, acrylamide, HMF, and MCPD-esters could be formed. Two spore strains were used to test the technique; Geobacillus stearothermophilus and Bacillus amyloliquefaciens, over the temperature range 90 to 121 °C at 600 MPa. The treatments were carried out in baby food puree and ACES-buffer. The treatments at 90 and 105 °C showed that G. stearothermophilus is more pressure-sensitive than B. amyloliquefaciens. The formation of FPCs was monitored during the sterilization process and compared to the amounts found in retorted samples of the same food. The amounts of furan could be reduced between 81% to 96% in comparison to retorting for the tested temperature pressure combination even at sterilization conditions of F₀-value in 7 min.

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Section: Introductionmentioning

confidence: 99%

High‐Pressure Thermal Sterilization: Food Safety and Food Quality of Baby Food Puree

Sevenich

Kleinstueck

Crews

et al. 2014

Journal of Food Science

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“…A number of products are commercially available-the need is to generate an advantage to the consumer and economic viability. Suitable process indicators would also be valuable in process validation and control [93,94].…”

Section: New Processesmentioning

confidence: 99%

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

et al. 2015

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A selection of Food Engineering research including food structure engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layerby-layer interface engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for food applications. Future Food Engineering must provide solutions for sustainable food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made foods, sustainable use of resources and research at disciplinary interfaces. Modern food engineers contribute to innovations in food processing methods and utilization of structure-property relationships and reverse engineering principles for systematic use of information of consumer needs to process innovation. Food structure engineering, emulsion engineering, micro-and nanotechnologies, and sustainability of food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel food processes to be adapted by the food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.

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“…These differences in the results could be attributed to the non-uniform water activity and differences in adiabatic heating of the product, pressure medium and the heat transfer from the vessel wall (Georget et al, 2014). In general, the food system itself could have a protective effect on the spores because certain ingredients such as fats, sugars, and salts can interact with bacterial spores in a protective way and lower the water activity of the food that could lead to retarded inactivation (Sevenich et al, 2013).…”

Section: Influence Of Natural Extracts In Enhancing Spore Inactivatiomentioning

confidence: 99%

Microbiological efficacy of pressure assisted thermal processing and natural extracts against Bacillus amyloliquefaciens spores suspended in deionized water and beef broth

Devatkal

Somerville

Thammakulkrajang

et al. 2015

Food and Bioproducts Processing

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Effect of high pressure thermal sterilization on the formation of food processing contaminants

Cited by 62 publications

References 32 publications

High‐Pressure Thermal Sterilization: Food Safety and Food Quality of Baby Food Puree

High‐Pressure Thermal Sterilization: Food Safety and Food Quality of Baby Food Puree

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

Microbiological efficacy of pressure assisted thermal processing and natural extracts against Bacillus amyloliquefaciens spores suspended in deionized water and beef broth

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