Thermal and non-thermal treatments in product development - Santos Júnior, Luís Carlos Oliveira dos
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This book presents the study of pumpkin puree processing by three non-thermal technologies as alternatives to thermal treatment in which pumpkin puree was subjected to autoclave sterilization to verify its physicochemical characteristics, as well as identify volatile compounds from headspace, in pouch stand up packages. In pulsed electric field (PEC) processing, experiments were performed using a batch system with different force fields to evaluate the inactivation of E. coli in pumpkin juice and nectar and their physicochemical changes, since the behavior of this technology is similar to the…mehr

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Produktbeschreibung
This book presents the study of pumpkin puree processing by three non-thermal technologies as alternatives to thermal treatment in which pumpkin puree was subjected to autoclave sterilization to verify its physicochemical characteristics, as well as identify volatile compounds from headspace, in pouch stand up packages. In pulsed electric field (PEC) processing, experiments were performed using a batch system with different force fields to evaluate the inactivation of E. coli in pumpkin juice and nectar and their physicochemical changes, since the behavior of this technology is similar to the use of puree. In high-pressure processing with supercritical carbon dioxide (APDC), experiments were performed at laboratory scale initially to evaluate the pressure condition and the ratio between sample volume and CO2 isothermally optimal to inactivate E. coli at maximum levels.
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Autorenporträt
The author has a degree in Food Engineering from Univ. de Passo Fundo in agreement with Univ. Estadual do Rio Grande do Sul (UERGS-2008), MSc in Food Engineering from Univ. Federal de Santa Catarina (2010) and PhD in Food Engineering from (UFSC-2016) with a sandwich doctoral period at Technische Universität Berlin (Germany).