COMPARING THE IMPACT OF HIGH PRESSURE HIGH TEMPERATURE AND THERMAL STERILIZATION ON THE VOLATILE FINGERPRINT OF ONION, POTATO, PUMPKIN AND RED BEET

摘要

Recently, the use of high pressure processing for sterilization of foods has been the focus of intensive studies (although without industrial implementation so far). The sterilization intensity is realized through an innovative approach that exploitsthe effect of pressures above or equal to 600 MPa, accompanied with elevated process temperatures (90 - 121 °C): a processing method called high pressure high temperature (HPHT).In the last two decades, the knowledge about HPHT processing has been increasing. However, with respect to the effect on quality and chemical safety of plant-based foods, even though there is a progress, the knowledge is far from being fully documented.Therefore, there is a need for screening different food matrices to add depth into our understanding about the effect of HPHT processing on important quality-related chemical changes. The present work aims to investigate and compare process-induced chemical changes in HPHT and conventional thermally sterilized vegetables.