All publications from your selection

Download RAW file:
DOI:
Description: This research investigated the application of combined ultrasound- steam and combined ultrasound -water in pasteurizing acidified carrots. A specially designed ultrasound steam chamber was used to process acidified carrots in brine pre-packaged in flexible retort pouches. The pouches were subjected under different processing conditions: steam alone and combined ultrasound -steam in presence and absence of added air. Ultrasound -steam process (F90?C = 10 min) targeting Clostridium botulinum type E spores was developed and compared with conventional hot water (HW) process and combined ultrasound hot water (UHW) processes resulting in equivalent microbial safety. Compared with an equivalent HW process or steam alone process, ultrasound assisted steam and HW process reduced the total processing time, reduced cook value time, and improved quality uniformity in the products. Quality evaluation showed the impacts of ultrasound steam processing on each quality attribute of carrot products depending on the specific quality parameter selected.

Keywords: ultrasound steam, acidification, carrots, process time, quality retention
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2023-07-23
Technical field:
Conference name: CSBE/SCGAB 2023 Annual Conference, Lethbridge, Alberta, 23-26 July 2023.
Session name:

Other information:
Type: Poster
Format:
Publication type: Text.Abstract
Source:
Relation:
Coverage: North_America
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files: