2026-04-17T21:15:06Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/16622025-10-22T11:19:42Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Muñoz, Israel
author
Baptista de Sousa, David A.
author
Guardia, Maria Dolors
author
Rodriguez, Carlos J.
author
Nunes, Maria Leonor
author
Oliveira, Helena
author
Cunha, Sara C.
author
Casal, Susana
author
Marques, António
author
Cabado, Ana G.
other
Indústries Alimentàries
group
Qualitat i Tecnologia Alimentària
2025-10-22T11:19:42Z
2025-10-22T11:19:42Z
2022-02-25
Muñoz, Israel, David A. Baptista de Sousa, Maria Dolors Guardia, Carlos J. Rodriguez, Maria Leonor Nunes, Helena Oliveira, Sara C. Cunha, Susana Casal, António Marques, and Ana G. Cabado. 2022. "Comparison Of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating And High-Pressure Processing) In Combination With Thermal Solar Energy For High Quality And Sustainable Fish Soup Pasteurization". Food And Bioprocess Technology. doi:10.1007/s11947-022-02782-8.
1935-5130
http://hdl.handle.net/20.500.12327/1662
https://doi.org/10.1007/s11947-022-02782-8
In this study, the potential of innovative (radiofrequency (RF) heating, high-pressure processing (HPP)) in combination with a renewable technology thermal solar energy (TSE)) to pasteurize fish soup was investigated. The performance of these technologies was compared to a conventional thermal treatment (CTT) using tubular heat exchangers. Thus, the impacts of these technologies on the product quality and microbiological quality as well as on water and energy consumption were analysed. RF and HPP technologies produced similar results when compared to CTT. The main differences were found in colour (higher colour stability in HPP), lipid oxidation (HPP had slightly higher TBARs values) and sensory analysis (RF: best appearance; HPP: best odour, texture and taste). TSE and RF together can save up to 70% of energy, whereas HPP can save up to 75% in water use. Despite the higher initial investment costs, these technologies are feasible alternatives for industrial pasteurization.
eng
Copyright © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022
Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization
info:eu-repo/semantics/article