Furan formation as a function of pressure, temperature and time conditions in spinach puree

摘要

In recent studies, innovative high-pressure high-temperature processing (HPHT) has presented itself as an interesting alternative for furan reduction in sterilized, vegetable-based foods. In order to explain the observed furan reduction following HPHT treatment, furan formation was studied under a range of pressure, temperature and time conditions, using spinach puree as a case study. For all the treatments, no furan was detected during the dynamic heating-up phase, followed by a steady increase in furan concentrations at isothermal(-isobaric) conditions. The increase in furan concentrations at isothermal(-isobaric) treatment conditions could be adequately described by an empirical, zero-order model. A pressure level of 600 MPa did not affect the rate of furan formation in spinach puree, as opposed to the processing temperature and time. As a result, the reduced furan concentrations for HPHT processing could be explained by the faster heating and cooling rates, resulting in shorter processing times as compared with conventional retort processing. (C) 2015 Elsevier Ltd. All rights reserved.