The effect of ohmic and in-container sterilization process on the safety and quality attributes of cannellini beans in liquid was investigated. Each 100 g of the product under examination contained 53 g of beans, previously subjected to soaking in tap water for 12 h and then pre-heated at 70 °C, and 43 g of sodium chloride solution (1g/100ml). The solid-liquid mixture was sterilized at 121 °C for 10, 15 and 20 min in either autoclave or in a 15 kW batch ohmic system. The parameters measured immediately before and after thermal treatments were: total microbial count, yeasts and molds, texture (hardness and split degree), and chemical composition (moisture, ash, fat, proteins and carbohydrates). The experimental results have shown that, regardless the thermal method and treatment conditions the initial microbial spoilage was reduced up to below the detection limit of the method (<10 cfu/ml). When compared to the beans sterilized by conventional treatment, the samples treated by the ohmic method appeared of attractive appearance, with interesting firmness properties and a lower split degree. The analyses of the chemical composition revealed a higher proteins concentration in sample processed by ohmic heating than those treated by conventional method.

Microbiological stability and quality properties of Cannellini beans processed by Conventional and Ohmic Heating

PATARO, GIANPIERO;DONSI', Giorgio;FERRARI, Giovanna
2012-01-01

Abstract

The effect of ohmic and in-container sterilization process on the safety and quality attributes of cannellini beans in liquid was investigated. Each 100 g of the product under examination contained 53 g of beans, previously subjected to soaking in tap water for 12 h and then pre-heated at 70 °C, and 43 g of sodium chloride solution (1g/100ml). The solid-liquid mixture was sterilized at 121 °C for 10, 15 and 20 min in either autoclave or in a 15 kW batch ohmic system. The parameters measured immediately before and after thermal treatments were: total microbial count, yeasts and molds, texture (hardness and split degree), and chemical composition (moisture, ash, fat, proteins and carbohydrates). The experimental results have shown that, regardless the thermal method and treatment conditions the initial microbial spoilage was reduced up to below the detection limit of the method (<10 cfu/ml). When compared to the beans sterilized by conventional treatment, the samples treated by the ohmic method appeared of attractive appearance, with interesting firmness properties and a lower split degree. The analyses of the chemical composition revealed a higher proteins concentration in sample processed by ohmic heating than those treated by conventional method.
2012
9788890326189
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11386/3881728
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