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New pre-processing technologies for fruits and vegetables
Silva, C. L. M.; Brandão, T. R. S.; Santos Pedro, D. M.Horticultural products constitute one of the most perishable foods and its availability throughout the year requires the application of preservation methods. Traditionally, horticultural products are preserved by freezing, allowing these products to reach longer shelf-life periods. Until nowadays, freezing has been preceded by a blanching step, which has been considered as an efficient and safe food preservatio...
Effect of ultrasonication, thermosonication and ultraviolet irradiation on the ...
Santos Pedro, D. M.; Alexandre, E. M. C.; Fundo, J.; Brandão, T. R. S.; Silva, C. L. M.The objective of this work was to study the effect of ultrasonication, thermosonication and UV-C irradiation on the quality attributes of strawberries (Fragaria anannassa) and red bell peppers (Capsicum annuum, L.). Thermosonication studies were carried out at 50ºC and 65ºC. Control water treatments at the same temperatures were conducted. The analysed quality factors were colour and texture for both products, ...
Effect of non-thermal methods on the safety of strawberries (Fragaria anannassa...
Alexandre, E. M. C.; Santos Pedro, D. M.; Fundo, J.; Brandão, T. R. S.; Silva, C. L. M.Innovative non-thermal technologies have been studied as an attempt to substitute thermal methods on fruits and vegetables processing. The objective was to study the effect of methods, such as ultrasonication, and its combination with a milder heat treatment (thermosonication), and UV-C irradiation on safety of strawberries and watercress. Thermosonication studies were carried out at 50ºC, 55ºC, 65ºC and room t...
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