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Study of the impact of a new hurdle technology composed of electro‐activated solution and low heat treatment on the canned pea and corn quality and microbial safety |
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| Authors: | Viacheslav Liato Steve Labrie Marzouk Benali Mohammed Aïder |
| Affiliation: | 1. Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, Canada;2. Department of Food Sciences, Université Laval, Quebec, QC, Canada;3. Natural Resources Canada/CanmetENERGY, Varennes, QC, Canada;4. Department of Soil Sciences and Agri‐Food Engineering, Université Laval, Quebec, QC, Canada |
| Abstract: | The objective of this work was to evaluate the quality of sterilised canned pea and corn in electro‐activated brine solutions at moderate temperatures. The lowest change in vitamin C was associated with the lowest heat treatment, while the short treatment time resulted in significant changes in texture and colour of vegetables. Best texture profile was obtained with the acid electro‐activated brine solution for pea and corn. The neutral electro‐activated brine solution resulted in a less firm texture for pea and corn. The green colour and brightness of canned pea were higher when neutral solution was used (a* = ?8.4 ± 0.3) than for the acidic one (a* = ?3.7 ± 0.6). The yellowness of corn was better with the neutral electro‐activated brine solution (b* = 36.32 ± 1.24) than with the acidic one (b* = 28.44 ± 2.39). Thirty‐three percent decrease of energy consumption was obtained using the electro‐activation technology. |
| Keywords: | Canned pea/corn electro‐activation energy saving food quality hurdle technology |
