Managing the cold chain for intermediate and minimally processed fruit combination products.

摘要

New generation fruit desserts were prepared from apple, peach and plum purees as part of the EU Framework Programme 6 Integrated Strategic Approach to Fruit (ISAFRUIT) project. The desserts contain a prebiotic (oligofructose) or antioxidant dietary fibre (apple pomace) and are accompanied by custard, cream or soy cream (4 parts puree: 1 part accompaniment). Thermal processing was by the mild sous vide method and shelf life was circa 10 d (2-4掳C) and >6 mo (-20掳C or below). Other potential fruit combination products include fruit purees with ham, cheese, barbequed salmon or other foods. This product range requires a top quality cold chain. This has key elements of (i) product-process-package (PPP) and time-temperature tolerance (TTT) (shelf life) factors; (ii) hurdle technology; (iii) freezing and thawing; (iv) transport and retailing; (v) chill (2-4掳C) and/or cold storage (-20掳C); (vi) temperature monitoring; (vii) risk analysis. Recommendations for managing the cold chain are documented in the conclusions section; these will ensure quality and safety for the consumer.CT III International Symposium on Human Health Effects of Fruits and Vegetables - FAVHEALTH 2009, Avignon, France.