Strawberry Enzyme Inactivation by HPP

Various enzymes in strawberry are responsible for undesirable changes and extremely short life of its products. Inactivation of these enzymes with minimally affecting the quality of highly nutritious strawberry product is the main concern of modern food industry. High pressure processing (HPP) has been established itself as a best alternative technique for producing fresh like food product. This book represents a research work for investigation of the effect of process parameters such as pressure, temperature and added sugar, on the inactivation of enzymes in strawberry puree during combined high pressure and temperature treatments. Furthermore, response surface model was proposed for each enzyme to describe the inactivation process. Pressure temperature contour plots were calculated from the models which will be very helpful in the industry to achieve fixed inactivation. Optimization was done to predict best processing condition. Hopefully this work will open the area for the researcher to find out the optimized HPP condition in presence of sugar for specific food product.

Autorentext

Mr. Snehasis Chakraborty is a researcher in High Pressure Processing of food. He has completed B.Sc (Chemistry Hons.) and B.Tech (Food Tech. & Biochem. Engg) from Jadavpur University, India. He did his M.Tech project in TU Berlin, Germany. After completing M.Tech in Food Process Engg in 2012, he is now pursuing PhD from IIT Kharagpur, India.