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Essay

Quality And Storage-Stability Of High-Pressure Preserved Green Beans

Essay specific features

 

Issue:

Science

 

Written by:

Michelle S

 

Date added:

January 28, 2012

 

Level:

University

 

Grade:

B

 

No of pages / words:

18 / 5019

 

Was viewed:

10064 times

 

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Essay content:

High-pressure processing (HPP) and two-pulse pressure treatment (pHPP) for achieving, respectively, pasteurization and sterilization on the product quality of intact green beans were under investigation. After 1-month storage there was no significant outgrowth of microorganisms for both HPP and pHPP...
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After 1-month storage there was no significant outgrowth of microorganisms for both HPP and pHPP. Both HPP and pHPP treatment showed a large retention of firmness and ascorbic acid for green beans compared to conventional preservation methods. pHPP resulted in marked changes in greenness. During storage after pressurization or conventional processing significant changes in ascorbic acid and color occurred...
displayed 300 characters

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