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Stabilization of Apricot Puree by Means of High Pressure Treatments

P. Rovere, G. Carpi, Alessandra Maggi, S. Gola, G. Dall'Aglio


Stazione Sperimentale per l'Industria cielle Conserve Alimentari in Parma, Viale Tanara 31/a, 43100 Parma, Italy

Parmalat S.p.A.(Parma-Italy)

Article history:

Received June 28, 1994

Accepted December 22, 1994


Summary:

The possibility of obtaining an apricot puree microbiologically and enzymatically stable by applying the high-pressure technique was evaluated using a pilot isostatic press from the firm ABB (Sweden). Samples of puree produced in the laboratory without using any heat treatments were subjected to 300-900 MPa at 20 and 50 °C for up to 10 min. Results showed that yeasts and moulds inoculated into puree samples were completely inactivated by 400 MPa treatments at 20 °C for 1 min; however, to completely inactivate PPO activity the product must be preheated at 50 °C before applying 700 MPa for 5 min. The high-pressure technique allows the stabilization of various products proving a viable alternative to the conventional pasteurization treatment.

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