Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk

Poliseli-Scopel, Fábio Henrique; Hernández-Herrero, M.M.; Güamis, B.; Ferragut, V.

doi:10.1016/j.lwt.2011.11.004

Cited by 115 publications

(81 citation statements)

References 26 publications

(43 reference statements)

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“…Among the technologies, ultra-high temperature (UHT) processing gives the high temperature to products in a very short period, and avoid the air exposure of the products, which could be an option for the processing of watermelon juice. The UHT processing has been widely applied in the production of milk and milk-related products (Bönisch, et al, 2004, Lavigne, et al, 1989, Poliseli-Scopel, et al, 2012. However, application of the UHT on the quality and flavor of watermelon was not found to our knowledge.…”

Section: Introductionmentioning

confidence: 90%

Effect of ultra-high temperature processing on quality of watermelon juice

Zhang¹,

Wang²,

Ma³

et al. 2015

Proceedings of the 5th International Conference on Advanced Design and Manufacturing Engineering

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KEYWORD: Ultra-high temperature; watermelon juice; flavor; quality; GC-MS ABSTRACT: The effect of ultra-high temperature processing on the quality and flavor of watermelon juice was evaluated. The temperature of 120 and 135 oC was effective to reduce the total flora count to 2 LogCFU/ml and reduce the color variety of the watermelon juice. However, the higher temperature leaded to a flavor change compared with the un-treatment juice. The ultra-high temperature processing of 120 oC was a proper temperature for the processing of the watermelon juice.

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Section: Introductionmentioning

confidence: 90%

Effect of ultra-high temperature processing on quality of watermelon juice

Zhang¹,

Wang²,

Ma³

et al. 2015

Proceedings of the 5th International Conference on Advanced Design and Manufacturing Engineering

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“…The UHPH system was described by Poliseli-Scopel, Hernandez-Herrero, Guamis, and Ferragut (2012). Briefly, inlet temperature of the product was achieved quickly by using a multi-tubular heat exchanger (Garvía, Barcelona, Spain) located before the machine entrance.…”

Section: Sampling and Milk Treatmentsmentioning

confidence: 99%

Evaluating the Ultra-High Pressure Homogenization (UHPH) and Pasteurization effects on the quality and shelf life of donkey milk

Addo

Ferragut

2015

IJFS

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Donkey milk has functional properties of great interest to human nutrition. The effects of ultra-high pressure homogenization (UHPH) at 100 MPa, 200 MPa and 300 MPa in comparison with different pasteurization treatments of 70• C for 1 min and 85• C for 1 min on the physicochemical quality and shelf-life of treated and raw (untreated) donkey milk were studied. Gross composition and pH, total mesophilic counts, lysozyme activity and physical stability were studied during storage at 4• C for 28 days. The compositional profile showed resemblance to that of human milk characterized by high lactose, low fat and low protein content and was least affected by the treatments. UHPH treatments at 200 MPa, 300 MPa and 85• C were able to maintain steady pH during storage whereas the low intensity treatments showed a significant decrease. The observed lysozyme activity in the samples was generally high and appeared to have been enhanced by the applied UHPH and pasteurization treatments with no significant change during storage. Although the raw milk showed good initial microbial quality, extensive growth of mesophilic microorganisms occurred after 7 days of storage, unlike the treated samples which were able to maintain significantly low counts throughout the storage period. The physical stability of milk was negatively influenced by the higher UHPH treatments of 200 MPa and 300 MPa which exhibited sedimentation phenomenon, while creaming was insignificant.

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“…LTLT and HTST are the most conventional ways to inactivate bacteria for centuries [13]. UHT is widely used in milk production; however, the technique is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and even stews [14]. UHT treatment has effectively inactivated watermelon juice bacteria [15] and maintained the typical aroma of sugarcane [16].…”

Section: Introductionmentioning

confidence: 99%

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

Wang

et al. 2018

Journal of Food Quality

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The effect of thermal treatments on the quality and aroma of watermelon juice was evaluated. Watermelon juice was pasteurized via ultrahigh temperature (UHT, pasteurized at 135 ∘ C for 2 s), low temperature long time (LTLT, pasteurized at 60 ∘ C for 30 min), and high temperature short time (HTST, pasteurized at 100 ∘ C for 5 min), respectively. UHT and LTLT reduced the total flora count and maintained the color of the pasteurized juice, while the HTST led to a significant color difference. A total of 27, 21, 22, and 21 volatiles were identified in the unpasteurized juice, UHT, LTLT, and HTST, respectively. The typical watermelon aroma, including (3 )-3-nonen-1-ol, (E)-2-nonen-1-ol, 1-nonanal, (2E)-2-nonenal, and (E,Z)-2,6-nonadienal, was abundant in the LTLT. Consequently, the aroma of the LTLT was similar to that of unpasteurized juice. Moreover, the shelf life of the LTLT reached 101 and 14 days at 4 and 25 ∘ C, respectively. Hence, the LTLT was the best way to maintain the quality and aroma of watermelon juice.

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Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk

Cited by 115 publications

References 26 publications

Effect of ultra-high temperature processing on quality of watermelon juice

Effect of ultra-high temperature processing on quality of watermelon juice

Evaluating the Ultra-High Pressure Homogenization (UHPH) and Pasteurization effects on the quality and shelf life of donkey milk

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

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