Abstract
In this study, the potential of innovative (radiofrequency (RF) heating, high-pressure processing (HPP)) in combination with a renewable technology thermal solar energy (TSE)) to pasteurize fish soup was investigated. The performance of these technologies was compared to a conventional thermal treatment (CTT) using tubular heat exchangers. Thus, the impacts of these technologies on the product quality and microbiological quality as well as on water and energy consumption were analysed. RF and HPP technologies produced similar results when compared to CTT. The main differences were found in colour (higher colour stability in HPP), lipid oxidation (HPP had slightly higher TBARs values) and sensory analysis (RF: best appearance; HPP: best odour, texture and taste). TSE and RF together can save up to 70% of energy, whereas HPP can save up to 75% in water use. Despite the higher initial investment costs, these technologies are feasible alternatives for industrial pasteurization.
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The research leading to these results received funding from the European Union’s Horizon 2020 research and innovation programme under Grant Agreement no. 773400 (SEAFOODTOMORROW). This article reflects the views only of the authors and the European Union cannot be held responsible for any use, which may be made of the information contained therein. IRTA’s authors have also received support from the CERCA Programme provided by the Generalitat de Catalunya. Sara Cunha has received support from the Fundaçao para a Ciencia e a Tecnologia (FCT) under grant number IF/01616/2015 and under the grant number UID/QUI/50006/2019 with funding from FCT and Ministério da Ciência, Tecnologia e Ensino Superior (MCTES).
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IM: supervision, investigation, writing — original draft. DABdS: investigation, writing — original draft. MDG: investigation, writing — original draft. CJR: investigation. MLN: conceptualization, investigation, writing — review and editing. HO: investigation, writing — review and editing. SCC: investigation, writing — review and editing. SC: writing — review and editing. AM: funding adquisition. AGC: investigation, writing — original draft.
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Muñoz, I., de Sousa, D.A.B., Guardia, M.D. et al. Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization. Food Bioprocess Technol 15, 795–805 (2022). https://doi.org/10.1007/s11947-022-02782-8
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DOI: https://doi.org/10.1007/s11947-022-02782-8