High Pressure Processing for Foods Preserving

Yordanov, D.G.; Angelova, Galena

doi:10.2478/v10133-010-0057-8

Cited by 123 publications

(81 citation statements)

References 33 publications

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“…The most widely used methods of food preservations include drying (removal of the water content) and storage at low temperature i.e. chilling and freezing that used to delay chemical reactions, the action of food enzymes and slow or stop microbial growth [4,11].…”

Section: Discussionmentioning

confidence: 99%

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Awareness and Knowledge about Food Spoilage and Principles of Food Preservation among Saudi Women in Jeddah

Shori¹

2017

J Food Microbiol Saf Hyg

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Food spoilage can be defined as any sensory change of the food which becomes harmful to consumers and unsuitable to eat. Therefore, the purpose of this study was to discover the degree of awareness and understanding about food spoilage and preservation among Saudi women in Jeddah. Questionnaires were developed and distributed among female students (n=110) in King Abdul-Aziz University. The data were used to conduct frequency analysis. The results demonstrated that 84.6% (1.8 ± 1.0) of respondents agreed that foods spoiled by the action of microorganisms in soil, air, and water. In addition, over 90% of respondents have shown agreement on the effect of temperature on the foods spoilage, food poisoning occurs when consuming foods contaminated with bacteria or viruses and food drying is a method of food preservation. In addition, above 50% of the respondents have knowledge about eggs preservation and the practices when seeing mold on both hard and soft fruits and vegetables. Additionally, respondents have agreed (~50%) that meat should be stored from 3-5 days in the fridge. Respondents of 81.3% have agreed that dry grain stored at cool temperatures can safely increase the shelf-life. Overall, there was a high ratio of awareness among the Saudi women about the food spoilage and preservation.

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Section: Discussionmentioning

confidence: 99%

“…The main processes of food spoilage are the activity of microorganisms which can be reduced or prevented by using food preservatives methods [6,[9][10][11][12]. The most widely used methods of food preservations include drying (removal of the water content) and storage at low temperature i.e.…”

Section: Discussionmentioning

confidence: 99%

Awareness and Knowledge about Food Spoilage and Principles of Food Preservation among Saudi Women in Jeddah

Shori¹

2017

J Food Microbiol Saf Hyg

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“…Regarding this fact, it is essential to use preservation methods to maintain meat safety and quality during its storage (Aymerich, Picouet, & Monfort, 2008). Consumers have growing concerns for food quality and prefer healthy, minimally processed, fresh-like food products with natural flavour and taste with extended shelf-life (Yordanov & Angelova, 2010). Therefore, the alternative non-thermal preservation technology such as high pressure processing (HPP) is considered to match these demands without compromising safety (Aymerich, Picouet, & Monfort, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of high pressure processing on microbial load in pork

Sazonova¹,

Galoburda²,

Grāmatiņa³

2017

Research for Rural Development

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Fresh meat is a highly perishable product due to its biological composition as it serves as an ideal environment for the growth and propagation of microorganisms and common food-borne pathogens. High pressure processing (HPP) is a cold pasteurization treatment to extend shelf-life while preserving the sensory and nutritional characteristics of the product. The aim of this research was to evaluate the effects of HPP on the fresh porcine Musculus longissimus lumborum microbial load and related physical properties (pH, water activity a w , and moisture content). Vacuum packed meat samples were treated at 50, 100, 200, 300, 400, and 500 MPa for 1, 5, and 15 min in a high-pressure processor ISO-Lab S-FL-100-250-09-W (Stansted Fluid Power Ltd., UK). Pressure treatment above 300 MPa resulted in a significant (p < 0.05) decrease of total plate count. However, the studied pressurizing time had no significant effect on microbial lethality at the same pressure applied. Other important parameters such as water activity, moisture, and pH were determined as they directly affect microorganism growth and resistance to pressure. A slight increase in pork pH was observed with increased pressure. No significant changes in water activity and moisture content were observed as a result of high pressure treatment. For future researches it would be important to evaluate the dynamics of microbial growth during storing as part of cells after pressure treatment are injured and not eliminated immediately; therefore, microbial count may further decrease during cold storage.

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“…As a result, the quality of the HPP pasteurized food is virtually the same as that of fresh food products (Yordanov & Angelova (2010); Balasubramaniam et al 2015, Muntean et al 2016Kadam et al 2012).…”

Section: Discussionmentioning

confidence: 98%

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

Kiełczyński

Szalewski

Balcerzak

et al. 2016

Food Bioprocess Technol

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Modeling of high-pressure technological processes in the food industry requires knowledge of thermophysical parameters of processed foodstuffs in a broad range of pressures and temperatures. However, the high-pressure thermophysical parameters of foodstuffs are very rarely published in the literature. Therefore, further research is necessary to achieve a deeper insight into the biophysical and thermophysical phenomena under pressure to provide better control of technological processes and optimize the effects of pressure. The essential goal of this work is to evaluate the impact of high pressure and temperature on the thermophysical parameters of liquid foodstuffs on the example of diacylglycerol (DAG) oil (which attracted recently a considerable attention from research and industrial communities due to its remarkable benefits for health), using ultrasonic wave velocity and density measurements. Isotherms of adiabatic and isothermal compressibility, isobaric thermal expansion coefficient, internal pressure, and thermal pressure coefficient versus pressure were evaluated, based on the measurement of the compressional ultrasonic wave velocity and density of DAG oil at high pressures (up to 500 MPa) and at various temperatures. The adiabatic compressibility is affected mostly by the changes of pressure, i.e., it grows about four times when the pressure increases from the atmospheric pressure (0.1 MPa) to 400 MPa at a temperature of 50°C. By contrast, the internal pressure is a pronounced function of the temperature, i.e., it increases six times when the temperature rises from 20 to 50°C at a pressure of a 200 MPa. To perform numerical calculations, it was convenient to introduce a Tammann-Tait type equation of state to approximate the measured density isotherms of the investigated DAG oil. The results obtained in this paper can be applied in modeling and optimization of high-pressure technological processes and processing of foodstuffs. Evaluation of high-pressure isotherms of the considered thermophysical parameters of the DAG oil is an original authors' contribution to the state-ofthe-art.

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High Pressure Processing for Foods Preserving

Cited by 123 publications

References 33 publications

Awareness and Knowledge about Food Spoilage and Principles of Food Preservation among Saudi Women in Jeddah

Awareness and Knowledge about Food Spoilage and Principles of Food Preservation among Saudi Women in Jeddah

Effect of high pressure processing on microbial load in pork

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

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