Mozliwosci zastosowania wysokiego cisnienia w przemysle owocowo-warzywnym

• Autorzy: Malinowska-Panczyk E , Kolodziejska I.

Warianty tytułu

EN

Possibilities of high pressure in fruit and vegetable industry

• Języki publikacji: PL

Abstrakty

PL

Wysokie ciśnienie w umiarkowanej temperaturze może być wykorzystane w przemyśle owocowo-warzywnym do utrwalania produktów takich, jak: soki owocowe, dżemy czy galaretki, gdyż pozwala na zachowanie naturalnej barwy, zapachu i smaku oraz wysokiej wartości odżywczej tych produktów. Chlorofil, karotenoidy i antocyjany występujące w warzywach i owocach są w dużym stopniu stabilne podczas działania ciśnienia w umiarkowanej temperaturze. Również zawartość witamin: A, C, B1, B2, i E nie zmienia się znacząco w owocach i warzywach (oraz ich przetworach) bezpośrednio po zastosowaniu wysokiego ciśnienia. Technika wysokociśnieniowa nie nadaje się jednak do przedłużania trwałości całych owoców i warzyw, gdyż w tych warunkach ma miejsce mechaniczne uszkodzenie tkanek. Prowadzi to do przyspieszenia procesów enzymatycznych i nieenzymatycznych. W wyniku uszkodzenia owoców i warzyw dochodzi do niepożądanych zmian ich tekstury, a niekiedy również zapachu.

EN

High pressure at a moderate temperature may be used in the fruit and vegetable processing industry to preserve such products as fruit juices, jams, or jellies, because it allows for retaining the natural colour, taste, flavour, and nutritional value of those products. Chlorophyll, carotenoids, and anthocyanins present in fruits and vegetables are stable, to a high degree, when high pressure and moderate temperature are applied. No significant changes in the content of vitamins A, C, B1, B2, and E in fruits and vegetables (and in their preserves) occur immediately after the high pressure has been applied. However, the high pressure technique is not suitable for extending the shelf life of whole fruits and vegetables since the tissues of the fruits and vegetables are mechanically damaged under such circumstances. This causes the enzymatic and non-enzymatic processes to accelerate. The result of mechanical damage to fruits and vegetables are undesirable changes in their textures, and, sometimes, in their smell.

Słowa kluczowe

PL

przemysl owocowo-warzywny; wysokie cisnienia; zastosowanie; utrwalanie zywnosci; soki owocowe; dzemy; galaretki owocowe; barwa; zapach; smakowitosc; wartosc odzywcza; owoce; warzywa; sklad chemiczny; przedluzanie trwalosci

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 2010
• Tom: 17
• Numer: 2
• Opis fizyczny: s.5-15,bibliogr.

Twórcy

autor

Malinowska-Panczyk E

• Katedra Chemii, Technologii i Biotechnologii Zywnosci, Wydzial Chemiczny, Politechnika Gdanska, ul.G.Narutowicza 11/12, 80-233 Gdansk

autor

Kolodziejska I.

Bibliografia

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