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High Pressure Pasteurisation and Sterilisation of Tomato Puree

  • Ariette M. Matser
  • Bregje Krebbers
  • Sanne W. Hoogerwerf
  • Roy Moezelaar
  • Robert W. van den Berg
Conference paper

Abstract

The effects of high-pressure (HP) pasteurisation and sterilisation on the microbial safety and quality of tomato puree were compared to conventional heat treatments. HP pasteurisation was achieved by a HP treatment at ambient temperature and 700 MPa. This treatment also reduced the naturally present spores to a level below the detection limit. HP sterilisation was reached by a two pulse treatment at 700 MPa and a starting temperature of 90¡ãC. HP pasteurisation and conventional pasteurisation resulted in an activation of pectin methylesterase and a reduction of the polygalacturonase activity. Both enzymes were inactivated after conventional and HP sterilisation. HP treatments resulted in an equal or improved retention of the red colour compared to the heat treatments. Heat with or without pressure induced a reduction in the viscosity, while HP pasteurisation at ambient temperature increased the viscosity.

Keywords

Pectin Methylesterase Tomato Sample Processed Tomato Conventional Heat Treatment Total Plate Count 
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.

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References

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    Meyer, R.S.: Ultra high pressure, high temperature food preservation process, (2000) US patent US 6017572.Google Scholar
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    Shi, J., Maguer, L.: Lycopene in tomatoes: chemical and physical properties affected by food processing. Critical Rev. Food Sci. Nutrition, 40 (2000) 1–42.CrossRefGoogle Scholar
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    Thakur, B.R., Singh, R.K., Nelson, P.E.: Quality attributes of processed tomato products: a review. Food Rev. Int. 12 (1996) 375–401.Google Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 2003

Authors and Affiliations

  • Ariette M. Matser
    • 1
  • Bregje Krebbers
    • 1
  • Sanne W. Hoogerwerf
    • 1
  • Roy Moezelaar
    • 1
  • Robert W. van den Berg
    • 1
  1. 1.Agrotechnological Research Institute (ATO B.V.)WageningenThe Netherlands

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