Optimisation of thermal processing — A review

Holdsworth, S. Donald

doi:10.1016/0260-8774(85)90014-7

Cited by 114 publications

(59 citation statements)

References 44 publications

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“…Rather than measuring the external thermal energy applied to the product, F 0 provides a measure of the effectiveness of the heating applied at the coldest site within the product. The lethality value of a process can be calculated using heat transfer equations with the appropriate boundary conditions or can be determined from the relationship between time and temperature (Holdsworth, 1985). The data logger used in the present study recorded the temperature at the center of the can at 5-min intervals and provided accurate information on the time-temperature relationship at the coldest point of the can during processing.…”

Section: Discussionmentioning

confidence: 99%

Heat processing changes the protein quality of canned cat foods as measured with a rat bioassay.

Hendriks

Emmens

Trass

et al. 1999

Journal of Animal Science

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ABSTRACT:The purpose of this study was to determine the influence of increasing heat treatment on the protein quality of a canned cat food. A standard recipe cat food was canned and heat-treated for different times in a standard laboratory autoclave to obtain experimental diets containing different lethality values. Estimates of the lethality value of the different diets were calculated using the temperaturetime relationship recorded with a data logger positioned at the center of the can. The experimental diets were analyzed for crude protein, amino acids, and reactive lysine (fluorodinitrobenzene and Omethylisourea) and were used in a rat bioassay for the determination of the true ileal digestibility of amino acids. The heat treatment of the cat food resulted in experimental diets with lethality values of 5.3, 8.6, 17.2, and 24.3 min. There was no decrease in the amino acid content of diet with increasing heat treatment. The reactive lysine content of the diets also showed no change with heat treatment. There were significant ( P < .05) changes in the true ileal digestibility of all amino acids and amino acid nitrogen, and the digestibility of most amino acids decreased with increasing heat treatment.

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Section: Discussionmentioning

confidence: 99%

Heat processing changes the protein quality of canned cat foods as measured with a rat bioassay.

Hendriks

Emmens

Trass

et al. 1999

Journal of Animal Science

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“…The Z c value used is for cooked meats and relates to chemical reactions within the product (eg flavour, colour and texture development and nutrient degradation). 13 C s values were calculated from the temperature readings taken within the product at the three locations described previously. Steam cooking protocols were developed such that the 'cold spot' (ie the geometric centre) in 1 kg of batter was heated to a minimum temperature of 73 • C for 2 min.…”

Section: Development Of Ohmic and Conventional Cooking Protocolsmentioning

confidence: 99%

Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter

et al. 2004

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Samples of meat emulsion batter were steam or ohmically cooked (at voltage densities ranging from 3 to 7 V cm −1 ) to standardized cook values (C s ) or to target end point temperatures (EPT). Higher ohmic voltage densities produced faster heating rates. Texture profile analysis (TPA) of ohmic and steamcooked frankfurters showed no significant difference (p ≥ 0.05) in any of the attributes assessed with the exception of springiness, which was significantly lower (p < 0.05) in ohmically cooked samples heated to similar C s values, although this trend was less pronounced in samples cooked to similar EPT. Instrumental colour evaluations revealed that ohmically cooked samples (cooked both to similar C s and EPT) differed from steam-cooked in both a * and hue angle values (especially at 5-7 V cm −1 (p < 0.05)). Although instrumental measurements revealed differences in selected texture and colour attributes, panellists were not able to distinguish between steam and similar EPT ohmically cooked samples (p < 0.05). Thus while subtle differences may exist in the eating quality of ohmic and steam-cooked emulsions, these differences are unlikely to be of an order of magnitude to affect consumer acceptance of ohmically cooked meat emulsion products.

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“…Although thermal treatments can be used on many products to alter food allergen reactivity, thermal processing has also been known to modify organoleptic properties, including flavor, color, and nutrient content [50]. Nonthermal treatments are appealing in food processing due to their negligible effects on the properties of foods.…”

Section: Introductionmentioning

confidence: 99%

Thermal and Nonthermal Methods for Food Allergen Control

2011

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The incidence of food allergy has been increasing over the years, leading to a demand for methods aimed to reduce allergens from food products. The study of food processing on allergen reactivity has largely focused on thermal treatments; however, novel food processing techniques, such as a variety of nonthermal methods, are being explored to potentially create hypoallergenic products. Nonthermal methods are oftentimes advantageous, as they have the ability to retain organoleptic properties, such as nutrient content and flavor, that are frequently altered during thermal processing. Those afflicted with food allergy are typically required to completely eliminate problem foods from their diet, yet potential processing methods may allow consumption of those condemned foods by offering products with reduced allergen potency. This review highlights the efficacy of postharvest thermal and nonthermal treatments of foods in their ability to alter food allergen reactivity.

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Optimisation of thermal processing — A review

Cited by 114 publications

References 44 publications

Heat processing changes the protein quality of canned cat foods as measured with a rat bioassay.

Heat processing changes the protein quality of canned cat foods as measured with a rat bioassay.

Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter

Thermal and Nonthermal Methods for Food Allergen Control

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