Effects of Thermal Processing on Peach Puree of Different Cultivars: Analysis of Biochemical Alteration, Non-enzymatic Browning Reaction, and Color Changes
Date of Award
Master of Science (MS)
Food, Nutrition, and Culinary Science
William S. Whiteside, Ph.D.
William C. Bridges, Ph.D.
Curtis H. Stowe, Ph.D.
The effects of pasteurization temperature and time on the change in seven peach puree variables over a 6-week accelerated shelf-life test (35°C) were evaluated. The variables of interest were three color measures [ L* (lightness), a* (redness), and b* (yellowness)]; two brown pigment measures [spectrophotometric absorption at 420 nm (Browning Index) and 443 nm (Hydroxymethylfurfural)]; °Brix; and pH). Puree was collected from three different cultivars (2 freestone and 1 clingstone) and puree samples from each cultivar were subjected to 20 combinations of pasteurization temperatures (70°C, 80°C, 90 °C, 100°C) and same hold times (0 minutes, 1 minute, 3 minutes, 5 minutes, and 10 minutes). This resulted in 60 total combinations of cultivar, temperature, and hold times. The changes in the seven total peach puree variables over the 6-week accelerated shelf-life test were evaluated for all 60 combinations. Resulting data on the effects of increasing temperature and hold time on shelf-life changes in the seven variables varied inconsistently throughout this study; yet some minute trends were detected. Inconsistency in the results may be due to the imitated duration time of testing. This experimentation should be repeated with an increased testing period.
Hayes, James, "Effects of Thermal Processing on Peach Puree of Different Cultivars: Analysis of Biochemical Alteration, Non-enzymatic Browning Reaction, and Color Changes" (2022). All Theses. 3761.
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