Advertisement

Free-Choice Profiling of Passion Fruit Juice Processed by High Hydrostatic Pressure

  • R. Deliza
  • L. H. E. S. Laboissiere
  • A. Rosenthal
  • A. M. B. de Marcellini
  • R. G. Junqueira
Conference paper
Part of the Food Engineering series book series (FSES)

High hydrostatic pressure (HHP) refers to the process that subjects food to pressures ranging from 100 MPa to 900 MPa and, in commercial systems, between 300 MPa and 700 MPa (San Martín et al., 2002). The use of HHP has been explored extensively in the food industry and related research institutions due to increased consumer demand for improved nutritional and sensory characteristics of food without loss of “fresh” taste (Rosenthal and Silva, 1997; Tewari et al., 1999; Deliza et al., 2005). Heat leads to quality deterioration in certain foods by producing undesirable changes in their sensory and nutritional characteristics due to the slow heating and cooling rates (Thakur and Nelson, 1998). At ambient temperatures, application of pressures in the range of 300–500 MPa inactivates vegetative microorganisms and reduces the activity of enzymes, combined with the retention of small molecules responsible for taste, color and many vitamins. This process yields a pasteurized product that can be stored for a considerable time at 4–6 °C (Cheftel, 1995). The non-thermal pasteurization of fruit products using HHP offers the chance of producing food of high quality, greater safety and increased shelf-life (Butz et al., 2003).

Keywords

Fruit Juice High Hydrostatic Pressure Passion Fruit High Pressure Processing Quantitative Descriptive Analysis 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Arnold, G.M., and Williams A.A., 1986, The Use of Generalized Procrustes Techniques in Sensory Analysis, in: Statistical Procedures in Food Research, J.R. Piggott (ed.), Elsevier, London, pp. 233–253.Google Scholar
  2. Butz, P., Fernández García, A., Lindauer, R., Dieterich, S., Bognár, A., and Tauscher B., 2003, Influence of Ultra High Pressure Processing on Fruit and Vegetable Products, J. Food Eng. 56:233.CrossRefGoogle Scholar
  3. Cheftel J.C., 1995, High Pressure, Microbial Inactivation and Food Preservation, Food Sci. Technol. 1:75.CrossRefGoogle Scholar
  4. Deliza R., 2001, The Use of Ideal Point Scale to Determine the Best Sugar and Dilution Levels of Passion Fruit Juice by Consumers, Alimentaria, 38:109.Google Scholar
  5. Deliza, R., MacFie, H., and Hedderley D., 2004, The Consumer Sensory Perception of Passion–Fruit Juice Using Free–Choice Profiling, J. Sens. Stud. 19:577.Google Scholar
  6. Deliza, R., Rosenthal, A., Abadio, F.B.D., Silva, C.H.O., and Castillo C., 2005, Application of High Pressure Technology in the Fruit Juice Processing: Benefits Perceived by Consumers, J. Food Eng. 67:241.CrossRefGoogle Scholar
  7. Jahan, K., Paterson, A., and Piggott J.R., 2005, Sensory Quality in Retailed Organic, Free Range and Corn–Fed Chicken Breast, Food Res. Internat. 38:495.CrossRefGoogle Scholar
  8. Laboissiere, L.H.E.S., Deliza, R., Rosenthal, A., Junqueira, R.G., and Barros A.M., 2005, Optimum Yellow Passion Fruit (Passiflora edulis Sims f. flavicarpa Degener) Juice Formulation Based on Consumer Evaluation, in: 6th Pangborn Sensory Science Symposium, Rubes Editoial S. L., Minneapolis, p. 119.Google Scholar
  9. Langron, S.P., Williams, A.A., and Collins A.K., 1984, A Comparison of the Consensus Configuration from a Generalised Procrustes Analysis with the Untransformed Panel Mean in Sensory Profile Analysis. Lebensm.–wiss. U. Technol. 17:296.Google Scholar
  10. MacFie, H.J.H., Bratchell, N., Greenhoff, K., and Vallis L.V., 1989, Designs to Balance the Effect of Order of Presentation and First–Order Carry–Over Effects in Hall Tests, J. Sensory Stud. 4:129.CrossRefGoogle Scholar
  11. Murray, J.M., Delahunty, C.M., and Baxter I.A., 2001, Descriptive Sensory Analysis: Past, Present And Future, Food Res. Int. 34:461.CrossRefGoogle Scholar
  12. Oreskovich, D.C., Klein, B.P., and Sutherland J.W., 1991, Procrustes Analysis and Its Application to Free Choice and Other Sensory Profiling, in: Sensory Science Theory and Application in Foods, H.T. Lawless and B.P. Klein (eds.), Marcel Dekker, New York, pp. 353–394.Google Scholar
  13. Piggott, J.R., Sheen, M.R., and Apostolidou S.G., 1991, Consumers’ Perceptions of Whiskies and Other Alcoholic Beverages, Food Quality and Preference 2:177.CrossRefGoogle Scholar
  14. Rosenthal, A., Deliza, R., Siqueira, R.S., Laboissiere, L.H.E.S., Camargo, L.M.A., and Marcellini A.M.B., 2005, Polpa de Maracujá Processada por Alta Pressão Hidrostática, Rio de Janeiro: Embrapa Agroindústria de Alimentos, 2005. (Embrapa Agroindústria de Alimentos. Comunicado Técnico, 91).Google Scholar
  15. Rosenthal, A., and Silva J.L., 1997, Alimentos Sob Pressão, Engenharia de Alimentos 14:37.Google Scholar
  16. San Martín, M.F., Barbosa–Cánovas, G.V., and Swanson B.G., 2002, Food Processing by High Hydrostatic Pressure, Crit. Rev. Food Sci. Nutr. 42:627.CrossRefGoogle Scholar
  17. Stone, H., and Sidel J., 2004, Sensory Evaluation Practices, Academic Press, London, p. 311.Google Scholar
  18. Tewari, G., Jayas, D.S., and Holley R.A., 1999, High Pressure Processing of Foods: An Overview, Sci. des Aliments 19:619.Google Scholar
  19. Thakur, B.R., and Nelson P.E., 1998, High–Pressure Processing and Preservation of Food, Food Rev. Int. 14:427.CrossRefGoogle Scholar
  20. Viňas, M.A.G., Garrido, N., and Penna W., 2001, Free Choice Profiling of Chilean Goat Cheese, J. Sensory Stu. 16:239.CrossRefGoogle Scholar
  21. Williams, A.A., and Langron S.P., 1984, The Use of Free Choice Profiling for Evaluation of Commercial Ports, J. Sci. Food Agric. 35:558.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • R. Deliza
    • 1
  • L. H. E. S. Laboissiere
    • 2
  • A. Rosenthal
    • 3
  • A. M. B. de Marcellini
    • 4
  • R. G. Junqueira
    • 2
  1. 1.Laboratório de Análise Sensorial e InstrumentalEMBRAPA Agroindústria de AlimentosBrazil
  2. 2.Departmento de AlimentosFaculdade de FarmáciaBrazil
  3. 3.Departmento de Enegenharia Tecnologia AlimentosEMBRAPA Agroindústria de AlimentosBrazil
  4. 4.Departmento de Enegenharia de Alimentos en NutriçãoFEA-Universidade Estadual de CampinasBrazil

Personalised recommendations