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Effects of UV pre-treatments on frozen vegetables quality

dc.contributor.authorNeves, Filipa I. G.
dc.contributor.authorVieira, Margarida C.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2015-05-05T10:47:26Z
dc.date.available2015-05-05T10:47:26Z
dc.date.issued2014
dc.description.abstractVegetables play a particularly important role in human diet and their stabilization after harvesting and during sub-sequent storage is critical. Among several long-term preservation processes, freezing is widely recognized as a proven and efficient method for vegetables. Most vegetables require a short heat treatment (blanching) prior to freezing to reduce microbiota and inactivate enzymes responsible for deteriorative reactions. However, detrimental effects occur during this process, such as alterations of plant tissues and consequent texture changes, solubilisation of nutrients in the blanching medium, thermal degradation of nutrients, weight loss and color changes, resulting in quality losses. Therefore, a rigorous balance between enzyme inactivation (correlated to degradation) and minimization of quality losses must be achieved in order to produce the highest final quality of frozen product. The increasing consumers demand for high-quality food standards, have stimulated research on alternative and/or mild processing technologies that extend shelf-life without the detrimental effects caused by severe heating. From an industrial perspective, thermal processes are extremely energy consuming and have high environmental impact. Nonthermal processes, or their combination with less severe heat treatments applied before low-temperature storage, are emergent challenges with potential applications in the food industry. The application of ultraviolet irradiation is an example of such processes.Ultraviolet radiation (UV) occupies a wide band in the non-ionizing region of the electromagnetic spectrum, with a wavelength between 100 and 400 nm. Application of UV-C radiation in the germicidal range (240-260 nm) as a non-thermal food processing technology, by pulses or continuously to food right after thermal processing of frozen vegetables, may improve the process‘ quality by reducing heat. It is generally claimed that the main parameters influencing sensory and quality changes on food are the dose of UV radiation applied (measured in intensity of flux in J/m2), treatment time, and the distance between the UV source and product. UV-C pre-treatments present a high potential to retain the vegetable quality after freezing process and storage.por
dc.identifier.citationNEVES, Filipa I. G. ; VIEIRA, Margarida C.; SILVA, Cristina L. M. - Effects of UV pre-treatments on frozen vegetables quality. In RADOSEVICH, James A. (ed.) - UV radiation properties, effects, and applications. New York: Nova Science Publishers, 2014. ISBN 978-1-63321-090-5. (Physics Research And Technology). chap. 2, p. 13-35por
dc.identifier.urihttp://hdl.handle.net/10400.14/17436
dc.language.isoengpor
dc.peerreviewedyespor
dc.subjectVegetablespor
dc.subjectFood industrypor
dc.subjectSafety and quality preservationpor
dc.subjectFreezingpor
dc.subjectThermal and non-thermal processespor
dc.subjectBlanchingpor
dc.subjectUV-C radiationpor
dc.titleEffects of UV pre-treatments on frozen vegetables qualitypor
dc.typebook part
dspace.entity.typePublication
person.familyNameVieira
person.familyNameSilva
person.givenNameMargarida
person.givenNameCristina
person.identifier1473674
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0003-2774-706X
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-1805-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id7202140775
person.identifier.scopus-author-id7201387397
rcaap.rightsrestrictedAccesspor
rcaap.typebookPartpor
relation.isAuthorOfPublication309a0970-cf9e-45aa-90a8-aa2f2ba96fc0
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscovery4e2903de-0679-4cb1-981e-10de14c0c995

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