Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage
► High pressure (HP) argon (Ar) treatment was applied to fresh-cut pineapples. ► The optimum conditions of HP Ar treatment for fresh-cut pineapples were determined. ► Changes in the quality and microbiology of sample treated by HP Ar were investigated. ► HP Ar treatment extended the shelf life of fr...
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| Veröffentlicht in: | Journal of food engineering 2012-06, Vol.110 (3), p.395-404 |
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| creator | Wu, Zhi-shuang Zhang, Min Adhikari, Benu |
| description | ► High pressure (HP) argon (Ar) treatment was applied to fresh-cut pineapples. ► The optimum conditions of HP Ar treatment for fresh-cut pineapples were determined. ► Changes in the quality and microbiology of sample treated by HP Ar were investigated. ► HP Ar treatment extended the shelf life of fresh-cut pineapples at 4°C.
High pressure (HP) argon (Ar) treatment was applied to preserve fresh-cut pineapples at 4°C. The effects of treatment temperature (2–10°C), time (30–120min) and pressure (0.5–4.5MPa) on the efficiency of pressurized Ar treatment was studied to determine the optimum conditions. Temperature in the range of 2–6°C did not significantly affect the efficacy of the pressurized Ar treatment. A combination of pressure–time of pressurized Ar treatment at 1.6–2.2MPa for 43–65min was found to be the optimum processing conditions for the preservation of pineapple slices. Samples treated at optimum condition (1.8MPa, 60min) were stored at 4°C for 20days to evaluate the effect of HP Ar treatment on nutritional components, microbial growth, sensory quality, membrane permeability and microstructure. A shelf life extension of 6days was achieved by applying HP Ar treatment for fresh-cut pineapples during cold storage in air or in modified atmospheric packaging. |
| doi_str_mv | 10.1016/j.jfoodeng.2011.12.032 |
| format | Article |
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High pressure (HP) argon (Ar) treatment was applied to preserve fresh-cut pineapples at 4°C. The effects of treatment temperature (2–10°C), time (30–120min) and pressure (0.5–4.5MPa) on the efficiency of pressurized Ar treatment was studied to determine the optimum conditions. Temperature in the range of 2–6°C did not significantly affect the efficacy of the pressurized Ar treatment. A combination of pressure–time of pressurized Ar treatment at 1.6–2.2MPa for 43–65min was found to be the optimum processing conditions for the preservation of pineapple slices. Samples treated at optimum condition (1.8MPa, 60min) were stored at 4°C for 20days to evaluate the effect of HP Ar treatment on nutritional components, microbial growth, sensory quality, membrane permeability and microstructure. A shelf life extension of 6days was achieved by applying HP Ar treatment for fresh-cut pineapples during cold storage in air or in modified atmospheric packaging.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/j.jfoodeng.2011.12.032</identifier><identifier>CODEN: JFOEDH</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Ar hydrates ; Argon ; Biological and medical sciences ; Cold storage ; Effectiveness ; Food engineering ; Food industries ; Foods ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; Microorganisms ; Optimization ; Pineapple slices ; Pineapples ; Preserves ; Pressurized argon ; Shelf life</subject><ispartof>Journal of food engineering, 2012-06, Vol.110 (3), p.395-404</ispartof><rights>2012 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c441t-99923fcda106c9f96a0d4e3cf242298c29f22c8de7573c9ceaad0443746cd0c3</citedby><cites>FETCH-LOGICAL-c441t-99923fcda106c9f96a0d4e3cf242298c29f22c8de7573c9ceaad0443746cd0c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.jfoodeng.2011.12.032$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25643681$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Wu, Zhi-shuang</creatorcontrib><creatorcontrib>Zhang, Min</creatorcontrib><creatorcontrib>Adhikari, Benu</creatorcontrib><title>Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage</title><title>Journal of food engineering</title><description>► High pressure (HP) argon (Ar) treatment was applied to fresh-cut pineapples. ► The optimum conditions of HP Ar treatment for fresh-cut pineapples were determined. ► Changes in the quality and microbiology of sample treated by HP Ar were investigated. ► HP Ar treatment extended the shelf life of fresh-cut pineapples at 4°C.
High pressure (HP) argon (Ar) treatment was applied to preserve fresh-cut pineapples at 4°C. The effects of treatment temperature (2–10°C), time (30–120min) and pressure (0.5–4.5MPa) on the efficiency of pressurized Ar treatment was studied to determine the optimum conditions. Temperature in the range of 2–6°C did not significantly affect the efficacy of the pressurized Ar treatment. A combination of pressure–time of pressurized Ar treatment at 1.6–2.2MPa for 43–65min was found to be the optimum processing conditions for the preservation of pineapple slices. Samples treated at optimum condition (1.8MPa, 60min) were stored at 4°C for 20days to evaluate the effect of HP Ar treatment on nutritional components, microbial growth, sensory quality, membrane permeability and microstructure. A shelf life extension of 6days was achieved by applying HP Ar treatment for fresh-cut pineapples during cold storage in air or in modified atmospheric packaging.</description><subject>Ar hydrates</subject><subject>Argon</subject><subject>Biological and medical sciences</subject><subject>Cold storage</subject><subject>Effectiveness</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Foods</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Microorganisms</subject><subject>Optimization</subject><subject>Pineapple slices</subject><subject>Pineapples</subject><subject>Preserves</subject><subject>Pressurized argon</subject><subject>Shelf life</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNqFkE9r3DAQxUVpodu0X6HoEujFrv54JeuWEJq0EOgldyFGI68Wr-VIciHfvlo2zbWHYWD4vfeYR8hXznrOuPp-7I8hJY_L1AvGec9Fz6R4R3Z81LLba83ekx0TinWj1sNH8qmUI2Nsz4TYkfl2XecIrsa00BToIU4HumYsZctIXZ7auWZ09YRLpTXRk4tLbUOfNzfH-nIWhcYfOtgqXeOCrjlioX7LcZkopNnTUlN2E34mH4KbC3553Vfk6f7H093P7vH3w6-728cOhoHXzhgjZADvOFNgglGO-QElBDEIYUYQJggBo0e91xIMoHOeDYPUgwLPQF6RbxfbNafnDUu1p1gA59ktmLZiW2tGSanN2FB1QSGnUjIGu-Z4cvmlQWdO2aP91649t2u5sK3dJrx-zXAF3ByyWyCWN7XYq0GqkTfu5sJh-_dPxGwLRFwAfcwI1foU_xf1F3u6leg</recordid><startdate>20120601</startdate><enddate>20120601</enddate><creator>Wu, Zhi-shuang</creator><creator>Zhang, Min</creator><creator>Adhikari, Benu</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20120601</creationdate><title>Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage</title><author>Wu, Zhi-shuang ; Zhang, Min ; Adhikari, Benu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c441t-99923fcda106c9f96a0d4e3cf242298c29f22c8de7573c9ceaad0443746cd0c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Ar hydrates</topic><topic>Argon</topic><topic>Biological and medical sciences</topic><topic>Cold storage</topic><topic>Effectiveness</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Foods</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Microorganisms</topic><topic>Optimization</topic><topic>Pineapple slices</topic><topic>Pineapples</topic><topic>Preserves</topic><topic>Pressurized argon</topic><topic>Shelf life</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wu, Zhi-shuang</creatorcontrib><creatorcontrib>Zhang, Min</creatorcontrib><creatorcontrib>Adhikari, Benu</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wu, Zhi-shuang</au><au>Zhang, Min</au><au>Adhikari, Benu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage</atitle><jtitle>Journal of food engineering</jtitle><date>2012-06-01</date><risdate>2012</risdate><volume>110</volume><issue>3</issue><spage>395</spage><epage>404</epage><pages>395-404</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><abstract>► High pressure (HP) argon (Ar) treatment was applied to fresh-cut pineapples. ► The optimum conditions of HP Ar treatment for fresh-cut pineapples were determined. ► Changes in the quality and microbiology of sample treated by HP Ar were investigated. ► HP Ar treatment extended the shelf life of fresh-cut pineapples at 4°C.
High pressure (HP) argon (Ar) treatment was applied to preserve fresh-cut pineapples at 4°C. The effects of treatment temperature (2–10°C), time (30–120min) and pressure (0.5–4.5MPa) on the efficiency of pressurized Ar treatment was studied to determine the optimum conditions. Temperature in the range of 2–6°C did not significantly affect the efficacy of the pressurized Ar treatment. A combination of pressure–time of pressurized Ar treatment at 1.6–2.2MPa for 43–65min was found to be the optimum processing conditions for the preservation of pineapple slices. Samples treated at optimum condition (1.8MPa, 60min) were stored at 4°C for 20days to evaluate the effect of HP Ar treatment on nutritional components, microbial growth, sensory quality, membrane permeability and microstructure. A shelf life extension of 6days was achieved by applying HP Ar treatment for fresh-cut pineapples during cold storage in air or in modified atmospheric packaging.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2011.12.032</doi><tpages>10</tpages></addata></record> |
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| identifier | ISSN: 0260-8774 |
| ispartof | Journal of food engineering, 2012-06, Vol.110 (3), p.395-404 |
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| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | Ar hydrates Argon Biological and medical sciences Cold storage Effectiveness Food engineering Food industries Foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Microorganisms Optimization Pineapple slices Pineapples Preserves Pressurized argon Shelf life |
| title | Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage |
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