Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing

María Benlloch-Tinoco, Nuria Martínez-Navarrete, Dolores Rodrigo*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

26 Citations (Scopus)

Abstract

The use of pasteurization units (PU) as a measure of the lethal effect of processes was proposed with the aim of comparing conventional and novel thermal technologies. Kiwifruit puree was subjected to microwave (1000 and 900W) and conventional (97°C) heating. Processing conditions of the treatments were chosen to simulate a pasteurization treatment. The temperature profiles of the samples during processing were recorded at different positions. The coldest and hottest spots of the product were identified and the associated PU numbers were calculated. A significantly (p<0.05) higher thermal load was necessary in order to stabilize the kiwifruit puree under conventional (19.27min) than microwave heating mode (0.003-8min) at any of the conditions studied. The higher effectiveness of microwave heating could be attributed to non-thermal effects associated with this technology.

Original languageEnglish
Pages (from-to)22-25
Number of pages4
JournalFood Control
Volume35
Issue number1
Early online date27 Jun 2013
DOIs
Publication statusPublished - Jan 2014
Externally publishedYes

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