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Impact of Processing Factors on Quality of Frozen Vegetables and Fruits
Food Engineering Reviews ( IF 5.3 ) Pub Date : 2020-05-27 , DOI: 10.1007/s12393-020-09216-1
R. G. M. van der Sman

In this paper I review the production of frozen vegetables and fruits from a chain perspective. I argue that the final quality of the frozen product still can be improved via (a) optimization of the complete existing production chain towards quality, and/or (b) introduction of some promising novel processing technology. For this optimization, knowledge is required how all processing steps impact the final quality. Hence, first I review physicochemical and biochemical processes underlying the final quality, such as water holding capacity, ice crystal growth and mechanical damage. Subsequently, I review how each individual processing step impacts the final quality via these fundamental physicochemical and biochemical processes. In this review of processing steps, I also review the potential of novel processing technologies. The results of our literature review are summarized via a causal network, linking processing steps, fundamental physicochemical and biochemical processes, and their correlation with final product quality. I conclude that there is room for optimization of the current production chains via matching processing times with time scales of the fundamental physicochemical and biochemical processes. Regarding novel processing technology, it is concluded in general that they are difficult to implement in the context of existing production chains. I do see the potential for novel processing technology combined with process intensification, incorporating the blanching pretreatment—but which involves quite a change of the production chain.



中文翻译:

加工因素对冷冻蔬菜水果品质的影响

在本文中,我从链的角度回顾了冷冻蔬菜和水果的生产。我认为,冷冻产品的最终质量仍然可以通过(a)优化现有的整个生产链来提高质量,和/或(b)引入一些有前途的新颖加工技术来提高。为了进行优化,需要了解所有处理步骤如何影响最终质量。因此,我首先回顾了最终质量的物理化学和生化过程,例如保水能力,冰晶生长和机械损伤。随后,我回顾了每个单独的加工步骤如何通过这些基本的物理化学和生化过程影响最终质量。在对处理步骤的回顾中,我还将回顾新型处理技术的潜力。我们的文献综述结果通过因果网络进行了总结,包括处理步骤,基本的理化和生化过程以及它们与最终产品质量的关系。我得出结论,通过将处理时间与基本物理化学和生化过程的时间范围相匹配,可以优化当前的生产链。关于新颖的加工技术,通常得出的结论是,在现有生产链的背景下很难实施它们。我的确看到了将新颖的加工技术与工艺强化相结合,结合烫漂预处理的潜力,但是这涉及到生产链的巨大变化。基本的理化和生化过程,以及它们与最终产品质量的关系。我得出结论,通过将处理时间与基本物理化学和生化过程的时间范围相匹配,可以优化当前的生产链。关于新颖的加工技术,通常得出的结论是,在现有生产链的背景下很难实施它们。我的确看到了将新颖的加工技术与工艺强化相结合,结合烫漂预处理的潜力,但是这涉及到生产链的巨大变化。基本的理化和生化过程,以及它们与最终产品质量的关系。我得出结论,通过将处理时间与基本物理化学和生化过程的时间范围相匹配,可以优化当前的生产链。关于新颖的加工技术,通常得出的结论是,在现有生产链的背景下很难实施它们。我的确看到了将新颖的加工技术与工艺强化相结合,结合烫漂预处理的潜力,但是这涉及到生产链的巨大变化。我得出结论,通过将处理时间与基本物理化学和生化过程的时间范围相匹配,可以优化当前的生产链。关于新颖的加工技术,通常得出的结论是,在现有生产链的背景下很难实施它们。我的确看到了将新颖的加工技术与工艺强化相结合,结合烫漂预处理的潜力,但是这涉及到生产链的巨大变化。我得出结论,通过将处理时间与基本物理化学和生化过程的时间范围相匹配,可以优化当前的生产链。关于新颖的加工技术,通常得出的结论是,在现有生产链的背景下很难实施它们。我的确看到了将新颖的加工技术与工艺强化相结合,结合烫漂预处理的潜力,但是这涉及到生产链的巨大变化。

更新日期:2020-05-27
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