Effect of reciprocating agitation thermal processing (RA‐TP) on quality of canned tomato (<i>Solanum lycopersicum</i>) puree

Pratap-Singh, Anubhav; Ramaswamy, Hosahalli S.

doi:10.1002/jsfa.8054

Cited by 13 publications

(5 citation statements)

References 33 publications

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“…Improvements in process time were also observed in a canned tomato puree processed in a vertical steam reciprocating retort. The process time decreased from 43.4 min under static conditions to 8.1 min at 3 Hz, which is equivalent to 180 SPM (Singh et al, 2017). Overall, reciprocal agitation technology provided shorter process time than static retorts at all agitation speeds for process time and achieving target F 0 value.…”

Section: Resultsmentioning

confidence: 88%

“…When come-up-time credit was considered during cook (P t ), only three of the four agitation speeds had higher general method cook times than the Ball's formula method at a F 0 value of 3.5. Overall, the processor could reduce the cook time by 2 to 4 min to achieve an F 0 of 3.5; the reduced time at retort temperature can have a significant impact on improving product quality (Stoforos, 2010;Erdogdu et al, 2016;Singh et al, 2017Singh et al, , 2018.…”

Section: Spm Initial Parametersmentioning

confidence: 99%

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Shelf-Stable Sustainable Shrimp Thermally Processed With Reciprocal Agitation

Dixon

Watts

King³

et al. 2020

Front. Sustain. Food Syst.

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Shelf-stable, ready-to-eat shrimp offer a convenient, portion-controlled option for a highly desirable seafood commodity. The perishability of shrimp requires tight cold-temperature control during distribution and handling. Thermal processing of shrimp was evaluated in a multimode retort with automated control of come-up, heat, and cool times and with addition of high-speed reciprocal agitation. Reciprocal agitation was compared with static retort for thermal process and quality parameters, including cook time, process time to achieve target lethality (F 0), cook yield, texture, and appearance of shelf-stable shrimp. Total retort thermal processing times decreased from 30 min at 0 shakes per minute (SPM) to 17.1 min at 180 SPM to achieve same F 0. The time to reach targeted F 0 value of 6 min decreased by 29, 37, and 42% for 45, 90, and 180 SPM, respectively, compared with static retort thermal processing. The shrimp blanch yield was about 90% and retort yield was 70-75% after retort thermal processing for all retort runs (0, 45, 90, and 180 SPM). Shear force texture was significantly higher at all agitation speeds compared with static retort processing with values of 384, 422, and 475 g-F with increasing agitation and 294 g-F at static conditions. Increase surface sloughing and sedimentation was observed at higher agitation speeds. Oxygen headspace was under 1% for containers flushed with nitrogen, and the rigid plastic containers used for retort packaging were not adversely affected by either static or by reciprocal agitation up to 180 SPM. Thermal processing with reciprocal agitation at 90 or 180 SPM achieves similar (p > 0.05) shear force. Reciprocal agitation at 90 SPM is recommended for improved retort efficiency and increased textural quality of retorted shrimp. A sustainable, high-quality canned shrimp that can be stored at ambient temperature can be produced by reciprocal agitation retorts.

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Section: Resultsmentioning

confidence: 88%

Section: Spm Initial Parametersmentioning

confidence: 99%

Shelf-Stable Sustainable Shrimp Thermally Processed With Reciprocal Agitation

Dixon

Watts

King³

et al. 2020

Front. Sustain. Food Syst.

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“…However, long‐term storage might cause losses in thiamin (Rickman, Barrett, & Bruhn, 2007). In a study by Pratap Singh et al (2017), antioxidant activity decreased regardless of the reciprocation or still retorting. However, total phenols increased with reciprocating retort processing, particularly with high‐frequency reciprocation.…”

Section: Nutritional Datamentioning

confidence: 94%

A systematic analysis of the overall nutritional contribution of food loss and waste in tomatoes, spinach, and kidney beans as a function of processing

Boz

Sand

2020

J Food Process Engineering

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Developing more nutrient‐rich, sustainable food supply chains aligns with the co‐benefits of tackling malnutrition and minimizing food loss and waste. While food waste and nutrient loss as a function of food waste and processing have separately been a topic of much previous research, nutrient loss as a function of both processing and food waste from farm to fork has not been addressed. This critical analysis was motivated by the: challenge of nourishing a growing population, the economic impact of food waste, the societal costs of malnutrition, and the overall need to extend produce shelf life sustainably. Both food and nutrient loss and waste can occur simultaneously at various levels throughout the value chain as a function of different processing methods. Combined effects of food waste and nutrient availability/losses were determined through a systematic analysis of the available peer‐reviewed research data during thermal, nonthermal, and minimal processing for tomatoes, spinach, and kidney beans. The waste and loss datasets were derived from the USDA, the FAO, and the US EPA databases. This work presents a justification for more research to reduce nutrient loss and food waste to obtain a more sustainable supply of nutrients in the food industry. Practical Applications This analysis serves as a guide for food industry stakeholders concerned with nutrient retention as a result of processing and food waste in the food value chain. It also assesses the combined impact of processing and food waste on nutrient loss from farm to fork. Available nutrient retention data as a function of retort, microwave, high pressure, aseptic and fresh processing, and food waste were employed. To our knowledge, there has not been a study on food waste as a function of processing that considers nutrient retention and loss as a function of food waste within the entire value chain. A summary of specific research needs for a holistic view on nutrient retention affecting product, process, and package conditions through the value chain was presented.

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“…The degradation increases with the degree of damage to the cellular structure of the raw material, an increase in the surface available for the influence of external factors, the time and conditions of storage, and exposure to light and oxygen (Rodriguez‐Amaya, 2016). Multiple authors (Barba et al., 2017; Pratap Singh et al., 2017, 2020) found that heat treatment can often cause significant loss of carotenoids; however, moderate heat treatment results in bioavailability growth. Increased bioavailability has been attributed to the fact that thermal processing disrupts cell matrix due to mechanical homogenization, resulting in better absorption, yet severe heat treatment such as sterilization may reduce bioavailability (Pratap Singh et al., 2017).…”

Section: Characteristics Of Natural Pigments In Plant Tissuementioning

confidence: 99%

“…Multiple authors (Barba et al., 2017; Pratap Singh et al., 2017, 2020) found that heat treatment can often cause significant loss of carotenoids; however, moderate heat treatment results in bioavailability growth. Increased bioavailability has been attributed to the fact that thermal processing disrupts cell matrix due to mechanical homogenization, resulting in better absorption, yet severe heat treatment such as sterilization may reduce bioavailability (Pratap Singh et al., 2017). In contrast, nonthermal processing caused no or very little loss (Barba et al., 2017).…”

Section: Characteristics Of Natural Pigments In Plant Tissuementioning

confidence: 99%

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

Nowacka

Dadan

Janowicz

et al. 2021

Comp Rev Food Sci Food Safe

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In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented.Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.

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Effect of reciprocating agitation thermal processing (RA‐TP) on quality of canned tomato (Solanum lycopersicum) puree

Cited by 13 publications

References 33 publications

Shelf-Stable Sustainable Shrimp Thermally Processed With Reciprocal Agitation

Shelf-Stable Sustainable Shrimp Thermally Processed With Reciprocal Agitation

A systematic analysis of the overall nutritional contribution of food loss and waste in tomatoes, spinach, and kidney beans as a function of processing

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

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