Understanding the effects of high-pressure, high-temperature processing on the key quality parameters of green beans (Phaseolus vulgaris) with a view to assessing the potential quality benefits of the approach relative to conventional thermal processing.

[摘要] Studies were conducted to explore whether high pressure (up to 700 MPa) could be used in combination with elevated temperatures (up to 90°C initial temperature) to produce ambient stable green beans (Phaseolus vulgaris) with improved quality compared with conventionally heat processed samples. Colour changes, texture change and chlorophyll retention were explored at a range of pressures, temperatures and times using a surface response methodology. Texture changes were essentially related to temperature effects; higher temperatures resulted in a greater loss in texture. Significant improvements in texture retention were possible using High Pressure Sterilisation (HPS) but sample colour was negatively affected. Colour parameters were predicted primarily by time and pressure so deterioration in green vegetable quality for a commercially sterile products appears inevitable when using HPS. The use of ohmic heating as a pre-heating method greatly reduced cook values (T\(_{ref}\) = 100°C, z = 39C°) for colour degradation (down to 0.24, 0.12, 0.35 from 3.02, 2.50, 3.70 minutes for ohmically heating and water bath heated samples respectively) which yielded significant benefits in terms of colour retention of raw materials at the start of the HPS cycle; values of a* and b* for ohmically pre-heated samples were close to that of blanched beans.

[发布机构] University:University of Birmingham;Department:School of Chemical Engineering

[关键词] Q Science;QD Chemistry