Show simple item record

dc.contributor.authorMuñoz, Israel
dc.contributor.authorBaptista de Sousa, David A.
dc.contributor.authorGuardia, Maria Dolors
dc.contributor.authorRodriguez, Carlos J.
dc.contributor.authorNunes, Maria Leonor
dc.contributor.authorOliveira, Helena
dc.contributor.authorCunha, Sara C.
dc.contributor.authorCasal, Susana
dc.contributor.authorMarques, António
dc.contributor.authorCabado, Ana G.
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2022-03-11T10:00:48Z
dc.date.available2023-02-25T23:45:12Z
dc.date.issued2022-02-25
dc.identifier.citationMuñoz, Israel, David A. Baptista de Sousa, Maria Dolors Guardia, Carlos J. Rodriguez, Maria Leonor Nunes, Helena Oliveira, Sara C. Cunha, Susana Casal, António Marques, and Ana G. Cabado. 2022. "Comparison Of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating And High-Pressure Processing) In Combination With Thermal Solar Energy For High Quality And Sustainable Fish Soup Pasteurization". Food And Bioprocess Technology. doi:10.1007/s11947-022-02782-8.ca
dc.identifier.issn1935-5130ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1662
dc.description.abstractIn this study, the potential of innovative (radiofrequency (RF) heating, high-pressure processing (HPP)) in combination with a renewable technology thermal solar energy (TSE)) to pasteurize fish soup was investigated. The performance of these technologies was compared to a conventional thermal treatment (CTT) using tubular heat exchangers. Thus, the impacts of these technologies on the product quality and microbiological quality as well as on water and energy consumption were analysed. RF and HPP technologies produced similar results when compared to CTT. The main differences were found in colour (higher colour stability in HPP), lipid oxidation (HPP had slightly higher TBARs values) and sensory analysis (RF: best appearance; HPP: best odour, texture and taste). TSE and RF together can save up to 70% of energy, whereas HPP can save up to 75% in water use. Despite the higher initial investment costs, these technologies are feasible alternatives for industrial pasteurization.ca
dc.format.extent40ca
dc.language.isoengca
dc.publisherSpringerca
dc.relation.ispartofFood and Bioprocess Technologyca
dc.rightsCopyright © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022ca
dc.titleComparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurizationca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDEC/H2020/773400/EU/Nutritious, safe and sustainable seafood for consumers of tomorrow/SEAFOODTOMORROWca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1007/s11947-022-02782-8ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


Files in this item

 

This item appears in the following Collection(s)

Show simple item record

Share on TwitterShare on LinkedinShare on FacebookShare on TelegramShare on WhatsappPrint