Microbial inactivation of paprika by a high-temperature short-X time treatment. Influence on color properties.
High-temperature short-time (HTST) treatments have been used to destroy the bioburden of paprika. With this in mind, we have designed a device to treat samples of paprika with a gas whose temperature, pressure, and composition can be selected. Temperatures and treatment times ranged from 130 to 170 degrees C and 4 to 6 s, respectively. The survival of the most commonly found microorganisms in paprika and any alteration in extractable and superficial color were examined. Data showed that the optimum HTST conditions were 145 degrees C, 1.5 kg/cm2 of overpressure, 6 s operation time, and a thermal fluid of saturated steam. No microbial growth was detected during storage after thermal treatment. To minimize the color losses, treated (HTST) paprika samples should be kept under refrigeration.
Almela
Luis
L
Agricultural Chemistry Department, Faculty of Chemistry, University of Murcia, E-30071 Murcia, Spain. almela@um.es
Nieto-Sandoval
José M
JM
Fernández López
José A
JA
D002212:Capsicum / Q000737:chemistry / Q000382:microbiology*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003013:Clostridium / Q000302:isolation & purification; D015169:Colony Count, Microbial; D003116:Color; D004203:Disinfection; D004755:Enterobacteriaceae / Q000302:isolation & purification; D005524:Food Technology; D006358:Hot Temperature; D009584:Nitrogen; D011312:Pressure
D009584:Nitrogen