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[Food preservation through combined processes]

F J Sala Trepat1

  • 1Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza.

Microbiologia (Madrid, Spain)
|March 1, 1995
PubMed
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Combined food preservation methods, like high pressure (HP) and Mano-Thermo-Sonication (MTS), offer milder processing. MTS significantly enhances heat treatment effectiveness, reducing microbial and enzyme inactivation times.

Area of Science:

  • Food science and technology
  • Microbiology
  • Biotechnology

Context:

  • Traditional food preservation methods often require harsh conditions (e.g., high heat, extensive time).
  • Combined processes (CP) aim to achieve microbial and enzymatic inactivation using milder conditions.
  • High Pressure (HP) and Mano-Thermo-Sonication (MTS) are two prominent combined processes currently under investigation.

Purpose:

  • To explore the principles and effectiveness of combined food preservation processes.
  • To compare the inactivation capabilities of High Pressure (HP) and Mano-Thermo-Sonication (MTS) on food enzymes and microorganisms.
  • To highlight the potential for developing milder food preservation techniques.

Summary:

  • High Pressure (HP) processing uses 100-1000 MPa at mild temperatures to inactivate vegetative cells but is less effective against enzymes and spores.

Related Experiment Videos

  • Mano-Thermo-Sonication (MTS) combines heat, ultrasound, and pressure to significantly increase heat treatment lethality.
  • MTS reduces heat resistance of spores by 10-fold and enzymes/vegetative cells by 50-fold, enabling reduced processing intensity.

    • Impact:

    • HP processing has led to market-ready food products.
    • MTS technology shows significant promise for developing highly effective, yet milder, food preservation strategies.
    • Further research into MTS applicability could revolutionize food safety and quality preservation.