The aim of this study was to evaluate the microfiltration and nanofiltration of strawberry juice. Processes performance was evaluated in terms of resistancesin-series, flux decline modeling and extract quality (maintenance of the phenolic compounds). The results obtained showed that concentration polarization is the main resistance to permeate flux in nanofiltration process, representing around 95% of the total resistance. Microfiltration process suffered more influence of the concentration polarization and fouling, next to 47% for both resistances. For all the processes, Hermia's pore blocking models presented good fitting, with R 2 over 0.85. The same behavior was observed for a conjugated model which provided a realistic description (R 2 [ 0.76). Also, nanofiltration process allowed phenolic compounds maintenance, demonstrating the efficiency of this process for strawberry juice concentration.

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An alternative method was proposed to cook shucked Perna perna mussel using an integrated cooking and vacuum-cooling system. The pasteurized samples were stored for 25 days at 3C under modified atmosphere (MAP) of 50% CO 2 /50% N 2 . Physicochemical and microbiological characteristics were evaluated over 25 days for the conventional (CP) and alternative processing (AP). Physicochemical characteristics showed no significant change over the period. Water loss was greater for AP (58.23%) than CP (13.6%) resulting in a product without exudation during storage. Vibrio spp. was detected only in fresh mussels and was eliminated during the heat treatment without recontamination after processing. The counts of mesophilic and psychrotrophic microorganisms decreased after the heat treatment and during storage; the average count was 10 2 CFU/g at the end of 25 days. The AP combined with the modified atmosphere was efficient to control exudation and microbiota of mussels stored over 25 days. PRACTICAL APPLICATIONThe shelf life of raw mussels is restricted to 2 days, and the cross-contamination during mussel processing is a reality in countries such as Brazil. Thus, an alternative process is presented in this study to improve the processing and storage conditions of cooked mussels that could be applied by seafood processing industries so that the cooked mussels have lower microbiological count beyond 15 days when compared to the conventional process.The physicochemical properties of the mussel processed in the CP and AP were evaluated during storage on days 0, 4, 7, 11, 14, 18 and 25. The experiments and analyses were performed in triplicate.pH was measured directly in the triturated meat with a digital pH electrode model Q400A from FIG. 1. FLOWCHART FOR (a) CONVENTIONAL AND (b) ALTERNATIVE PROCESSING OF PERNA PERNA MUSSEL ALTERNATIVE METHOD FOR COOKING MUSSELS M. DE LIMA ET AL.

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Summary Soluble gas stabilisation (SGS) is a recently proposed method to extend the shelf life of food. However, no studies have determined the amount of carbon dioxide absorbed in food and particularly in oysters. Thus, the aim of this study was to determine CO2 absorption and desorption rates in oysters during the solubilisation process. Cooked oysters were placed in the apparatus's chamber, CO2 was injected into the chamber, and the SGS process started at different pressures, temperatures and gas/product (g/p) ratios. CO2 absorption and desorption rates were obtained from data of CO2 concentration in the chamber headspace and calculated by mathematical models. The results showed higher absorption rates under higher pressure, higher g/p ratio and lower temperature (0 °C). The concentration of CO2 dissolved in the oysters was 21008.45 mg CO2 kg product−1. On the other hand, lower desorption rates occurred for the lowest pressure (200 kPa) and lowest gas/product ratio (1:1). For CO2 desorption from oysters, it was observed that 10 min was enough to desorb a large amount of CO2 under normal atmosphere.