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Pressure Pre-Treatment for Enhanced Regreening of Thermally Sterilized Green Beans (Phaseolus vulgaris)

Smith, Joshua J.
http://rave.ohiolink.edu/etdc/view?acc_num=osu1292459173

Abstract Details

2011, Master of Science, Ohio State University, Food Science and Technology.
The objective of this work was to determine the combined effects of pressure pre-treatment along with soluble zinc on selected quality attributes of thermally processed green beans. Green beans were vacuum packaged in flexible pouches with zinc chloride solution such that the zinc Concentration was 0, 100, 400, or 800 ppm. Pouches were then processed at 150 or 600 MPa for 5, 15, or 30 minutes at 45°C. Pouches held for 30 minutes at ambient pressure and 45°C served as controls. After pre-treatment, green beans were retorted in 1.5% NaCl solution at 122 ± 0.2°C. Maximum shear force, color, final zinc concentration, and chlorophyll derivative profile were determined. The texture of thermally sterilized green beans that were subjected to pressure pretreatment showed remarkable improvement. For example, pressure pretreatment at 600 MPa with 800 ppm zinc resulted in 51% increase in shear force values compared to control. In comparison to control, 600 MPa pressure treatment in combination with 400 and 800 ppm zinc concentration decreased the a* value by 1.65 and 3.38 respectively. High pressure pre-treatment (600 MPa, 45°C, 30 min) caused 38% more zinc to infuse into green beans compared to control. High pressure induced a significant effect upon chlorophyll derivatives. A 47% increase in zn-pyropheophytin and 46% decrease in pyropheophytin was observed when pressure was used for 30 minutes at 600 MPa and 45°C compared to control. Pressure pretreatment of green beans suspended in zinc solution prior to thermal sterilization appears to be an effective approach to improve the quality of processed green beans.
V.M. Balasubramanima, PhD (Advisor)
Steven Schwartz, PhD (Committee Member)
Sheryl Barringer, PhD (Committee Member)
84 p.
Chemistry; Food Science
green bean; high pressure processing; thermal processing; chlorophyll; Veri-green; regreening; texture; color; HPLC; ICP

Recommended Citations

Citations

  • Smith, J. J. (2011). Pressure Pre-Treatment for Enhanced Regreening of Thermally Sterilized Green Beans (Phaseolus vulgaris) [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1292459173

    APA Style (7th edition)

  • Smith, Joshua. Pressure Pre-Treatment for Enhanced Regreening of Thermally Sterilized Green Beans (Phaseolus vulgaris). 2011. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1292459173.

    MLA Style (8th edition)

  • Smith, Joshua. "Pressure Pre-Treatment for Enhanced Regreening of Thermally Sterilized Green Beans (Phaseolus vulgaris)." Master's thesis, Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1292459173

    Chicago Manual of Style (17th edition)

osu1292459173
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This open access ETD is published by The Ohio State University and OhioLINK.