Effect of high pressure processing on the texture of selected fruits and vegetables

摘要

Prepared fruits and vegetables were subjected to high pressure processing at 100-400 Mpa for 5-60 min in an isostatic press and their influence on product texture was evaluated. Pressure had a dual effect on product texture character- ized by an initial loss in texture, ascribed to the instantaneous pulse action of pressure, followed by am ore gradual change as a result of pressure-hold. The extent of the initial loss and the subsequent partial recovery were pressure dependent with the former more prominent at higher pressures and the latter at lower pressures.