Application of direct steam injection system to minimize browning of white radish (Raphanus sativus) broth during sterilization
Keywords:
direct steam injection (DSI), retort, sterilization, quality, browning, white radish broth, sensory evaluationAbstract
Direct steam injection (DSI) was applied to minimize the quality changes of white radish (Raphanus sativus) broth during sterilization. This study compared the degree of browning of white radish broth from a retort sterilization system and a DSI system. The quality changes after thermal treatments, such as retorting and DSI, were evaluated by Lab color values, the browning index (BI) and sensory evaluation. As the volume of the retort pouch increased, the thermal processing time increased. Significant increases of a and b values, color difference and BI were observed. Unlike the retort sterilization, the DSI treatment showed no significant differences in color properties of the radish broth with a wide range of sterilization temperature. The highest sensory score among the DSI treated samples was observed at the lowest sterilization temperature (125°C). The results demonstrated that the DSI treatment showed a higher stability in the quality associated with the browning reaction, such as the color indices and BI because the DSI process rapidly increased the temperature of the radish broth by transferring the latent heat of steam to the fluid. Keywords: direct steam injection (DSI), retort, sterilization, quality, browning, white radish broth, sensory evaluation DOI: 10.25165/j.ijabe.20171006.3350 Citation: Ham T H, Yoon W B. Application of direct steam injection system to minimize browning of white radish (Raphanus sativus) broth during sterilization. Int J Agric & Biol Eng, 2017; 10(6): 210–220.References
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[33] Lee S H, Hwang I G, Lee Y R, Joung E M, Jeong H S, Lee H B. Physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.) Extracts. J Korean Soc Food Sci Nutr, 2009; 38(4): 490–495.
[34] Goyeneche R, Scala K D, Roura S. Biochemical characterization and thermal inactivation of polyphenol oxidase from radish (Raphanus sativus var. sativus). LWT-Food Sci Technol, 2013; 54(1): 57–62.
[35] Blake M R, Weimer B C, McMahon D J, Savello P A. Sensory and microbial quality of milk processed for extended shelf life by direct steam injection. J Food Protect, 1995; 58(9): 1007–1013.
[36] Zadow J G. Studies on the ultraheat treatment of milk. II. Measurement of the products of browning reactions as influenced by processing and storage. Austn J Dairy Technol, 1970; 25(3): 123–126.
[2] Andi N F R, Ohta M, Li Y, Nakatani K, Hayashi N, Fujita S. Purification and characterization of polyphenol oxidase from Japanese radish (Raphanus sativus L.) root. J Jpn Ass Food Pres Scientists, 2007; 35(5): 233–240.
[3] Goyeneche R, Di Scala K, Roura S. Biochemical characterization and thermal inactivation of polyphenol oxidase from radish (Raphanus sativus var. sativus). LWT-Food Sci Technol, 2013 54(1): 57–62.
[4] Lee S H, Hwang I G, Lee Y R, Joung E M, Jeong H S, Lee H B. Physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.) extracts. J Korean Soc Food Sci Nutr, 2009, 38(4): 490–495.
[5] Teixeira A A, Tucker G S. On-line retort control in thermal sterilization of canned foods. Food Control, 1997; 8(1): 13–20.
[6] Patras A, Tiwari B K, Brunton N P, Butler F. Modelling the effect of different sterilization treatments on antioxidant activity and color of carrot slices during storage. Food Chem, 2009; 114(2): 484–491.
[7] Lespinard A R, Mascheroni R H. Influence of the geometry aspect of jars on the heat transfer and flow pattern during sterilization of liquid foods. J of Food Process Eng, 2011; 35(5): 751–762.
[8] Lespinard A R, Bambicha R R, Mascheroni R H, Quality parameters assessment in kiwi jam during pasteurization. Modelling and optimization of the thermal process. Food and Bioprod Process, 2012; 90(4): 799–808.
[9] Singh A, Singh A P, Ramaswamy H S. Effect of processing conditions on quality of green beans subjected to reciprocating agitation thermal processing. Food Res Int, 2015; 78: 424–432.
[10] Hong Y K, Uhm J T, Yoon W B. Using numerical analysis to develop and evaluate the method of high temperature sous-vide to soften carrot texture in different-sized packages. J Food Sci, 2014; 79(4): E546–561.
[11] Yim S K, Sohn K H. Effects of sterilization temperature on the quality of carrot purees. Food Sci Biotechnol, 2014; 13(2): 141–146.
[12] Lespinard A R, Arballo J R, Taus F J. Multi-Objective optimization of the pasteurization process of pumpkin cubes packaged in glass Jars. Int J of Food Eng, 2015; 11(5): 679–689.
[13] García-Parra J, González-Cebrino F, Delgado J, Cava R, Ramírez R. High pressure assisted thermal processing of pumpkin purée: effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme. Food Bioprod Process, 2016; 98: 124–132.
[14] Dill C W, Roberts W M, Aurand L W. Poduction of sulfur compounds in skim milk heated by direct steam injection. J Dairy Sci, 1962; 45(11): 1332–1335.
[15] Hui YH. Ch108 heat transfer. Handbook of food science, technology, and engineering (Vol. 149). Florida: CRC Press. 2006; pp. 106–108.
[16] Yuan S H, Chang S K C. Selected odor compounds in cooked soymilk as affected by soybean materials and direct steam injection. J food Sci, 2007; 72(7): S481–486.
[17] van Asselt A J, Sweere A P J, Rollema H S, de Jong P. Extreme high-temperature treatment of milk with respect to plasmin inactivation. Int Dairy J, 2008; 18(5): 531–538.
[18] Roux S, Courel M, Birlouez-Aragon I, Municino F, Massa M, Pain J P. Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula. J Food Eng, 2016; 179: 36–43.
[19] van Loey A, Fransis A, Hendrickx M, Maesmans G, Tobback P. Kinetics of quality changes of green peas and white beans during thermal processing. J Food Eng, 1995; 24(3): 361–377.
[20] Ovissipour M, Rasco B, Tang J, Sablani S S. Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization. Food Res Int, 2013; 53(1): 141–148.
[21] Hou L X, Ling B, Wang S J. Kinetics of color degradation of chestnut kernel during thermal treatment and storage. Int J Agric Biol Eng, 2015; 8(4): 106–115.
[22] Pflug I J, Odlaug T E. A review of z and F values used to ensure the safety of low-acid canned food. Food Technol-Chicago, 1978; 32: 63–70.
[23] Ramaswamy H S, Marcotte M. Marcotte Food processing — Principles and application. Florida: CRC Press. 2006.
[24] Holdsworth S D. Principles of thermal processing: Sterilization R. Simpson (Ed.), Engineering Aspects of Thermal Food Processing. Florida: CRC Press. 2009. pp. 3–11.
[25] Anderson W A, McClure P J, Baird-Parker A C, Cole M B. The application of a log-logistic model to describe the thermal inactivation of Clostridium botulinum 213B at temperatures below 121.1°C. J Appl Bacteriol, 1996; 80(3): 283–290.
[26] Thulukkanam K. Shell and tube heat transfer design. Heat exchanger design handbook. Florida: CRC Press. 2013; pp. 329–336.
[27] Maskan M. Kinetics of colour change of kiwifruits during hot air and microwave drying. J Food Eng, 2001; 48(2): 169–175.
[28] Lawless H T, Heymann H. Sensory evaluation of food principles and practices. Chap. 6, 2nd ed. New York: Springer. 2010. pp. 125–145.
[29] Koo B Y, Park S J, Byeon Y R, Son S H. Heat penetration characteristics and keeping quality of retort pouched curry. Korean J Food Sci Technol, 1993; 25(1): 63–68.
[30] Richard P, Durance T D, Sandberg G M M, A Computer simulation of thermal sterilization of canned foods with sub-freezing initial temperatures. Can I Food Sci Tech J, 1991; 24(1): 95–98.
[31] Innings F, Hamberg L. Steam condensation dynamics in annular gap and multi-hole steam injectors. Procedia Food Sci, 2011; 1: 1278–1284.
[32] Karayannakidis P D, Apostolidis E, Lee C M. Comparison of direct steam injection and steam-jacketed heating in squid protein hydrolysis for energy consumption and hydrolysis performance. LWT-Food Sci Technol, 2014; 57(1): 134–140.
[33] Lee S H, Hwang I G, Lee Y R, Joung E M, Jeong H S, Lee H B. Physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.) Extracts. J Korean Soc Food Sci Nutr, 2009; 38(4): 490–495.
[34] Goyeneche R, Scala K D, Roura S. Biochemical characterization and thermal inactivation of polyphenol oxidase from radish (Raphanus sativus var. sativus). LWT-Food Sci Technol, 2013; 54(1): 57–62.
[35] Blake M R, Weimer B C, McMahon D J, Savello P A. Sensory and microbial quality of milk processed for extended shelf life by direct steam injection. J Food Protect, 1995; 58(9): 1007–1013.
[36] Zadow J G. Studies on the ultraheat treatment of milk. II. Measurement of the products of browning reactions as influenced by processing and storage. Austn J Dairy Technol, 1970; 25(3): 123–126.
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2017-11-30
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Ham, T. H., & Yoon, W. B. (2017). Application of direct steam injection system to minimize browning of white radish (Raphanus sativus) broth during sterilization. International Journal of Agricultural and Biological Engineering, 10(6), 210–220. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/3350
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