Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage

Wu, Z, Zhang, M and Adhikari, B 2012, 'Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage', Journal of Food Engineering, vol. 110, no. 3, pp. 395-404.


Document type: Journal Article
Collection: Journal Articles

Title Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage
Author(s) Wu, Z
Zhang, M
Adhikari, B
Year 2012
Journal name Journal of Food Engineering
Volume number 110
Issue number 3
Start page 395
End page 404
Total pages 10
Publisher Elsevier
Abstract High pressure (HP) argon (Ar) treatment was applied to preserve fresh-cut pineapples at 4 degrees C. The effects of treatment temperature (2-10 degrees C), time (30-120 min) and pressure (0.5-4.5 MPa) on the efficiency of pressurized Ar treatment was studied to determine the optimum conditions. Temperature in the range of 2-6 degrees C did not significantly affect the efficacy of the pressurized Ar treatment. A combination of pressure-time of pressurized Ar treatment at 1.6-2.2 MPa for 43-65 min was found to be the optimum processing conditions for the preservation of pineapple slices. Samples treated at optimum condition (1.8 MPa, 60 min) were stored at 4 degrees C for 20 days to evaluate the effect of HP Ar treatment on nutritional components, microbial growth, sensory quality, membrane permeability and microstructure. A shelf life extension of 6 days was achieved by applying HP Ar treatment for fresh-cut pineapples during cold storage in air or in modified atmospheric packaging.
Subject Food Sciences not elsewhere classified
Keyword(s) Ar hydrates
Cold storage
Optimization
Pineapple slices
Pressurized argon
Shelf life
DOI - identifier 0.1016/j.jfoodeng.2011.12.032
Copyright notice © 2012 Elsevier Ltd. All rights reserved.
ISSN 0260-8774
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