High‐pressure treatment of hummus in selected packaging materials: Influence on texture, rheology, and microstructure,Journal of Food Process Engineering

当前位置： X-MOL 学术 › J. Food Process Eng. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

High‐pressure treatment of hummus in selected packaging materials: Influence on texture, rheology, and microstructure
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-05-15 , DOI: 10.1111/jfpe.13425
Jasim Ahmed ₁ , Linu Thomas ₁ , Mehrajfatema Mulla ₁

Affiliation

In this work, the effects of high‐pressure (HP) treatments on textural, rheological, and microstructural properties of hummus samples in selected packaging were investigated, to assess their suitability for use in the HP environment. The hummus samples obtained from a local store were subjected to high‐pressure treatment (300–600 MPa/25°C for 15 min) in three selected packaging materials (coextruded LLDPE, LLDPE, and polylactide/essential oil blend), and thereafter, examined the textural and microstructural properties of the postprocess samples. Samples in the packaging materials remained intact without any leakage. Texture parameters did not change significantly within the pressure range of 300–500 MPa, however, changed significantly at 600 MPa. The elastic modulus (G′) of hummus was predominantly higher than the viscous modulus (G″), and the rigidity, increased with increasing the pressure, irrespective of the packaging materials. The sample packed in polylactide/essential oil blend film and processed at 600 MPa exhibited a significant change in the overall quality. Micrographs and particle‐size distribution of pressure‐treated hummus supported the aggregation of particles and emulsification of starch/protein/oil layers. Overall, the structure of the hummus remained satisfactory in all the investigated films within a pressure range of 300–500 MPa. It appears that the pressure treatment at 600 MPa had a major impact on the product quality than the selected packaging materials, except for the polylactide/essential oil films where barrier properties were changed significantly.

中文翻译：

高压处理精选包装材料中的鹰嘴豆泥：对质地，流变性和微观结构的影响

在这项工作中，研究了高压（HP）处理对选定包装中鹰嘴豆样品的质地，流变学和微结构特性的影响，以评估其在HP环境中的适用性。从本地商店获得的鹰嘴豆泥样品在三种选定的包装材料（共挤出LLDPE，LLDPE和聚丙交酯/精油共混物）中进行高压处理（300–600 MPa / 25°C持续15分钟），然后，检查了后处理样品的组织和微观结构特性。包装材料中的样品保持完整无泄漏。在300-500 MPa的压力范围内，织构参数没有显着变化，但是在600 MPa时，织构参数却发生了显着变化。弹性模量（G ^鹰嘴豆泥主要高于粘性模量（G”），而刚性随压力的增加而增加，而与包装材料无关。装在聚丙交酯/精油共混膜中并在600 MPa下处理的样品的整体质量发生了显着变化。加压处理的鹰嘴豆的显微照片和粒度分布有助于颗粒的聚集和淀粉/蛋白质/油层的乳化。总体而言，在300-500 MPa的压力范围内，所有研究的膜中的鹰嘴豆泥结构仍令人满意。似乎在600 MPa的压力处理下，对产品质量的影响比所选包装材料要大，除了阻隔性明显改变的聚丙交酯/精油膜。

更新日期：2020-05-15

点击分享查看原文

点击收藏

阅读更多本刊最新论文本刊介绍/投稿指南11