Kentville Research and Development Centre, Agriculture and Agri-Food Canada, Kentville, Nova Scotia B4N 1J5, Canada.
the Faculty of Agriculture, Dalhousie Univ., Truro, Nova Scotia B2N 5E3, Canada.
J Food Sci. 2018 Mar;83(3):732-739. doi: 10.1111/1750-3841.14073. Epub 2018 Feb 22.
Blueberry purée was developed using hydrodynamic cavitation technology. The product was made from entire blueberries without adding any food additives. In this study, microbial reduction following each processing stage (at the industry setting) and after product pasteurization at 86, 88, 90, 92, 94, and 96 °C was investigated. Microbial quality including total plate counts, yeast and molds, and heat-resistant molds counts was determined. Shelf life of pasteurized products stored for up to 24 weeks at room temperature were assessed for microbial quality, soluble solids (°Brix), titratable acidity (citric acid %), pH, viscosity (cP) and flow rate (cm/30 s). Our results indicated that heat-resistant molds, initially present in frozen blueberries with counts at 2.03 log CFU/200g, were totally inactivated at 94 to 96 °C with 1 to 2 min holding time. Shelf life study showed that no product spoilage was caused by bacteria, yeasts and heat-resistant molds along with non-significant changes of textural characteristics. This study provided useful information for the food industry to develop variety of fruit purée products with no wastes of fruit materials.
This study provides useful information for the food industry to develop safe liquid food products using cavitation technology without wasting any raw materials.
使用水力空化技术开发了蓝莓果泥。该产品由完整的蓝莓制成，未添加任何食品添加剂。在这项研究中，研究了每个加工阶段（在工业环境下）之后以及在 86、88、90、92、94 和 96°C 进行巴氏杀菌后产品的微生物减少情况。测定了微生物质量，包括平板计数、酵母和霉菌以及耐热霉菌计数。巴氏杀菌产品的保质期为 24 周，在室温下储存，评估微生物质量、可溶性固形物（°Brix）、可滴定酸度（柠檬酸%）、pH 值、粘度（cP）和流速（cm/30 s）。我们的结果表明，最初存在于冷冻蓝莓中的耐热霉菌计数为 2.03 log CFU/200g，在 94 至 96°C 下，1 至 2 分钟的保持时间可完全失活。保质期研究表明，细菌、酵母和耐热霉菌以及质地特征的非显著变化均未导致产品变质。这项研究为食品工业提供了有用的信息，可利用空化技术开发各种无水果废料的果泥产品。
本研究为食品工业提供了有用的信息，可利用空化技术开发安全的液体食品产品，而不会浪费任何原材料。
