Radio frequency (RF) applications to food process are well known due to the possibility of quicklyand uniformly heating food matrix (Orsat and VijayaRaghavan, 2005; Guo et al., 2006).Fresh stuffed pasta conventional productiontechnology consists of a first steam pasteurizationfor a period varying from 2 to 10 min dependingon pasta size and weight, initial microbial densityand wet steam or superheated steam, followed bya drying phase with forced hot air at a temperaturenot exceeding 65°-70°C to increase pastaconsistency and stabilize the shape.Fresh semolina pasta RF pasteurization/pre-dryingprocess is already used by some companiesto obtain: a reduction of microbiological parameters,reduced time pasteurization, a better cookingbheavior, keeping a great intensity taste andaroma typical of fresh semolina pasta.Fresh stuffed pasta production has severalhealthy and technology problems with respectto fresh semolina pasta, thus RF pasteurization/pre-drying process requires a proper implementationand evaluation of effects on different typesof products.In this study we have examined three differenttypes of fresh stuffed pasta, cappelletti stuffedwith ham, fagottini stuffed with cheese, andtortellini stuffed with meat. Three different RFtreatments were carried out: 3 kV were applied tofresh pasta stuffed with ham and meat and 2 kVto fresh pasta stuffed with ricotta cheese for a totaltime of 10 and 8 min, respectively.RF plant consists of a single steel tunnel, in whichelectrodes are placed and kept at 27.12 MHz,where simultaneously pre-drying and pasteurizationof fresh pasta occur (STC, Science Technology& Consulting).Microbiological analysis of different fresh stuffedpasta samples, pre- and post-pasteurization weremade by the Tempo System (bioMérieux, France).Preliminary results in different types of freshstuffed pasta show that RF pasteurization/predryingprocess causes reduction of some microbiological parameters.[...]
Radio-frequency technology for fresh stuffed pasta pasteurization/pre-drying process. Preliminary results
PAPARELLA, Antonello;
2012-01-01
Abstract
Radio frequency (RF) applications to food process are well known due to the possibility of quicklyand uniformly heating food matrix (Orsat and VijayaRaghavan, 2005; Guo et al., 2006).Fresh stuffed pasta conventional productiontechnology consists of a first steam pasteurizationfor a period varying from 2 to 10 min dependingon pasta size and weight, initial microbial densityand wet steam or superheated steam, followed bya drying phase with forced hot air at a temperaturenot exceeding 65°-70°C to increase pastaconsistency and stabilize the shape.Fresh semolina pasta RF pasteurization/pre-dryingprocess is already used by some companiesto obtain: a reduction of microbiological parameters,reduced time pasteurization, a better cookingbheavior, keeping a great intensity taste andaroma typical of fresh semolina pasta.Fresh stuffed pasta production has severalhealthy and technology problems with respectto fresh semolina pasta, thus RF pasteurization/pre-drying process requires a proper implementationand evaluation of effects on different typesof products.In this study we have examined three differenttypes of fresh stuffed pasta, cappelletti stuffedwith ham, fagottini stuffed with cheese, andtortellini stuffed with meat. Three different RFtreatments were carried out: 3 kV were applied tofresh pasta stuffed with ham and meat and 2 kVto fresh pasta stuffed with ricotta cheese for a totaltime of 10 and 8 min, respectively.RF plant consists of a single steel tunnel, in whichelectrodes are placed and kept at 27.12 MHz,where simultaneously pre-drying and pasteurizationof fresh pasta occur (STC, Science Technology& Consulting).Microbiological analysis of different fresh stuffedpasta samples, pre- and post-pasteurization weremade by the Tempo System (bioMérieux, France).Preliminary results in different types of freshstuffed pasta show that RF pasteurization/predryingprocess causes reduction of some microbiological parameters.[...]I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
