Barberi Gianmarco, González-Alonso Víctor, Spilimbergo Sara, Barolo Massimiliano, Zambon Alessandro, Facco Pierantonio
CAPE-Lab-Computer Aided Process Engineering Laboratory, Department of Industrial Engineering, University of Padova, Via Marzolo, 9-35131 Padova, Italy.
Superunit-CO2 Innovation Lab, Department of Industrial Engineering, University of Padova, Via Marzolo, 9-35131 Padova, Italy.
Foods. 2021 Dec 4;10(12):2999. doi: 10.3390/foods10122999.
A high-pressure CO process applied to ready-to-eat food products guarantees an increase of both their microbial safety and shelf-life. However, the treatment often produces unwanted changes in the visual appearance of products depending on the adopted process conditions. Accordingly, the alteration of the visual appearance influences consumers' perception and acceptability. This study aims at identifying the optimal treatment conditions in terms of visual appearance by using an artificial vision system. The developed methodology was applied to fresh-cut carrots () as the test product. The results showed that carrots packaged in 100% CO and subsequently treated at 6 MPa and 40 °C for 15 min maintained an appearance similar to the fresh product for up to 7 days of storage at 4 °C. Mild appearance changes were identified at 7 and 14 days of storage in the processed products. Microbiological analysis performed on the optimal treatment condition showed the microbiological stability of the samples up to 14 days of storage at 4 °C. The artificial vision system, successfully applied to the CO pasteurization process, can easily be applied to any food process involving changes in the appearance of any food product.
应用于即食食品的高压CO₂处理可确保提高其微生物安全性和保质期。然而，根据所采用的工艺条件，这种处理往往会使产品的视觉外观产生 unwanted 变化。因此，视觉外观的改变会影响消费者的认知和接受度。本研究旨在通过使用人工视觉系统确定在视觉外观方面的最佳处理条件。所开发的方法应用于鲜切胡萝卜（）作为测试产品。结果表明，包装在100% CO₂中并随后在6 MPa和40°C下处理15分钟的胡萝卜在4°C下储存长达7天的时间内保持与新鲜产品相似的外观。在加工产品储存7天和14天时发现外观有轻微变化。在最佳处理条件下进行的微生物分析表明，样品在4°C下储存长达14天具有微生物稳定性。成功应用于CO₂巴氏杀菌过程的人工视觉系统可以很容易地应用于任何涉及任何食品外观变化的食品加工过程。
