Thermal pasteurization process evaluation using mashed potato model food with Maillard reaction products

Bornhorst, Ellen R.; Tang, Juming; Sablani, Shyam S.; Barbosa‐Cánovas, Gustavo V.

doi:10.1016/j.lwt.2017.04.019

Cited by 30 publications

(35 citation statements)

References 26 publications

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“…Based on the results from previous work, L* and a* values were selected as the time-temperature indicators in the mashed potato model food (Bornhorst et al 2017b) and a* value was selected as the time-temperature indicator in the green pea model food (Bornhorst et al 2017c). L* value in the green pea model and b* value in both models were disregarded due to insignificant Pearson correlation coefficients between the color parameter and heating time (Bornhorst et al 2017b, c).…”

Section: Discussionmentioning

confidence: 99%

“…Two model foods were selected for analysis because the temperature sensitivity differed in each model food. The mashed potato model food color change had a z-value of 20.8°C (L* value) and 25.6°C (a* value) (Bornhorst et al 2017b), compared to a z-value of 39.9°C (a* value) for the green pea model food (Bornhorst et al 2017c). By using both model foods, a larger range of food quality attributes' temperature sensitivity was covered (z-value 20-40°C).…”

Section: Model Food Preparationmentioning

confidence: 99%

“…Previous work (Bornhorst et al 2017b, c) on model food development for pasteurization applications indicated that color change in green pea puree model food and mashed potato with 1% added ribose and lysine would be ideal for evaluating food quality in processes targeting a 90°C for 10-min thermal treatment. Two model foods were selected for analysis because the temperature sensitivity differed in each model food.…”

Section: Model Food Preparationmentioning

confidence: 99%

“…For the mashed potato model food, a z-value of 23°C was utilized in the C 100 calculation based on the average z-values for L* (20.8°C) and a* (25.6°C) reported by Bornhorst et al (2017b). For the green pea model food, a zvalue of 40°C was utilized in the C 100 calculation based on the a* z-value (39.9°C) reported by Bornhorst et al (2017c).…”

Section: Thermal Pasteurizationmentioning

confidence: 99%

“…Previous work focused on model food development and reaction kinetic determination. An initial model validation was conducted using MAPS and hot water pasteurization methods for a mashed potato model food by Bornhorst et al (2017b) and a green pea model food by Bornhorst et al (2017c). However, a comprehensive study demonstrating how these model foods could be used to evaluate and compare the quality of different pasteurization processes is needed.…”

Section: Introductionmentioning

confidence: 99%

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Food Quality Evaluation using Model Foods: a Comparison Study between Microwave-Assisted and Conventional Thermal Pasteurization Processes

Bornhorst

Liu

Tang

et al. 2017

Food Bioprocess Technol

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Thermal process optimization has focused on traditional sterilization, with limited research on pasteurization or microwave-assisted thermal processing. Model foods have been developed as quality evaluation tools for thermal pasteurization processes, but there are no comprehensive studies demonstrating how these model foods could be used to evaluate and compare the resulting food quality after different pasteurization processes. The aim of this study was to develop a methodology using image and quantitative analyses for quality evaluation of pre-packaged food pasteurized using a microwave-assisted pasteurization system (MAPS) and traditional hot water method. Four pasteurization processes (MAPS and hot water method at 90 and 95°C) were designed to have an equivalent accumulated thermal lethality at the cold spot of at least 90°C for 10 min to control nonproteolytic Clostridium botulinum spores. Color-based time-temperature indicators in mashed potato and green pea model foods were quantified using image analysis. Results showed that median color values were useful in assessing overall color change, and interquartile range was an indicator of burnt areas. MAPS 95°C was the best process because it had the smallest hot spot cook values and the least color change, while the 90°C hot water process was the worst. Model foods and image analysis techniques were useful pasteurization process quality evaluation tools and made it possible to visualize the potential food quality change volumetrically, throughout a food package. In the future, these tools could be combined with computer simulations to optimize the quality of pilot-scale and industrial MAPS or conventional pasteurization processes.

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Section: Discussionmentioning

confidence: 99%

Section: Model Food Preparationmentioning

confidence: 99%

Section: Model Food Preparationmentioning

confidence: 99%

Section: Thermal Pasteurizationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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