The effects of high pressure processing on diced tomatoes

The effects of high pressure processing on diced tomatoes

Bibliographic Details
Main Author: Shook, Carla Marie
Language:English
Published: The Ohio State University / OhioLINK 1999
Subjects:
Food Science
Online Access:http://rave.ohiolink.edu/etdc/view?acc_num=osu1392909096
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spelling ndltd-OhioLink-oai-etd.ohiolink.edu-osu13929090962021-08-03T06:22:23Z The effects of high pressure processing on diced tomatoes Shook, Carla Marie Food Science <p>High pressure processing (HPP) can inactivate pathogenic microorganisms and degradative enzymes without the use of heat, thereby minimizing the destruction of flavors, nutrients, and other quality attributes. Lipoxygenase plays a role in the off flavor production of tomatoes, while pectinesterase and polygalacturonase impact tomato texture. The purpose of this study was to determine HPP&#x2019;s ability to inactivate lipoxygenase, pectinesterase, and polygalacturonase in diced tomatoes. Processing conditions used were 400, 600, and 800 MPa for 1,3, and 5 minutes at 25&#xb0;C and 45&#xb0;C. The magnitude of applied pressure had a significant effect on inactivating lipoxygenase and polygalacturonase (p<0.05), and complete loss of activity occurred at 800 MPa. Pectin esterase was very resistant to pressure treatment, and certain pressure-time-temperature combinations produced activation of the enzyme. Percent soluble solids, pH, titratable acidity, and a/b values did not change significantly in the high pressure processed samples as compared to the control, but L values increased. Titratable acidity and pH were found to change, however, when comparing between different pressure treatments.</p> 1999 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1392909096 http://rave.ohiolink.edu/etdc/view?acc_num=osu1392909096 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection NDLTD
language English
sources NDLTD
topic Food Science
spellingShingle Food Science
Shook, Carla Marie
The effects of high pressure processing on diced tomatoes
author Shook, Carla Marie
author_facet Shook, Carla Marie
author_sort Shook, Carla Marie
title The effects of high pressure processing on diced tomatoes
title_short The effects of high pressure processing on diced tomatoes
title_full The effects of high pressure processing on diced tomatoes
title_fullStr The effects of high pressure processing on diced tomatoes
title_full_unstemmed The effects of high pressure processing on diced tomatoes
title_sort effects of high pressure processing on diced tomatoes
publisher The Ohio State University / OhioLINK
publishDate 1999
url http://rave.ohiolink.edu/etdc/view?acc_num=osu1392909096
work_keys_str_mv AT shookcarlamarie theeffectsofhighpressureprocessingondicedtomatoes
AT shookcarlamarie effectsofhighpressureprocessingondicedtomatoes
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