Flash-Vacuum Expansion, a Low Cost and Energy-Efficient Alternative Process to Produce High-Quality Fruit Puree: Application to Physalis Peruviana

Goldenberry has a great potential for the development of high-quality products due to its attractive sensory attributes, bioactive compounds, and health benefits. However, postharvest losses are high due to the lack of processing technologies that can both be adapted to rural conditions in produc...

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Main Authors:	Arias, Claudia, Rodriguez, Pablo, Soto, Iris, Vaillant, Rowan, Cortés, Misael, Vaillant, Fabrice
Format:	article
Language:	Inglés
Published:	SSRN 2024
Subjects:	Economía de la producción - E16 Physalis peruviana Eficiencia energética Innovación Tecnología Frutales http://aims.fao.org/aos/agrovoc/c_26616 http://aims.fao.org/aos/agrovoc/c_2cb45772 http://aims.fao.org/aos/agrovoc/c_27560 http://aims.fao.org/aos/agrovoc/c_7644
Online Access:	https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4121090 http://hdl.handle.net/20.500.12324/40330

id	RepoAGROSAVIA40330
record_format	dspace
institution	Corporación Colombiana de Investigación Agropecuaria
collection	Repositorio AGROSAVIA
language	Inglés
topic	Economía de la producción - E16 Physalis peruviana Eficiencia energética Innovación Tecnología Frutales http://aims.fao.org/aos/agrovoc/c_26616 http://aims.fao.org/aos/agrovoc/c_2cb45772 http://aims.fao.org/aos/agrovoc/c_27560 http://aims.fao.org/aos/agrovoc/c_7644
spellingShingle	Economía de la producción - E16 Physalis peruviana Eficiencia energética Innovación Tecnología Frutales http://aims.fao.org/aos/agrovoc/c_26616 http://aims.fao.org/aos/agrovoc/c_2cb45772 http://aims.fao.org/aos/agrovoc/c_27560 http://aims.fao.org/aos/agrovoc/c_7644 Arias, Claudia Rodriguez, Pablo Soto, Iris Vaillant, Rowan Cortés, Misael Vaillant, Fabrice Flash-Vacuum Expansion, a Low Cost and Energy-Efficient Alternative Process to Produce High-Quality Fruit Puree: Application to Physalis Peruviana
description	Goldenberry has a great potential for the development of high-quality products due to its attractive sensory attributes, bioactive compounds, and health benefits. However, postharvest losses are high due to the lack of processing technologies that can both be adapted to rural conditions in producing countries to generate high-quality products. Flash-vacuum expansion (FVE) coupled with vacuum pulping is a new process that can meet these requirements. FVE was carried out at different holding times of steam blanching (30, 40, and 50 s/130 kPa) with or without the application of flash-vacuum expansion at 5 ± 1.2 kPa. The logarithmic reduction of microbial load and some quality indicators, such as β-carotene content and ascorbic acid (AA), were analyzed during the process and during storage to assess the shelf life of fruit purees. The total energy consumption of all subsystems was then assessed. The FVE process with 40 s steam blanching led to a microbial reduction of over 6 log CFU/g, increased yield and β- carotene content and preserved most of the AA content (4-12%). Based on the half-lives of the quality indicators, the shelf life of the purées was between 16 d (20 °C) and 90 d (4 °C). The energy consumption was estimated at approximately 0.30 kWh/kg of product. These results demonstrate that the FVE process, although it includes a heat treatment, allows a short exposure to heat of the whole fruits to obtain a high-quality puree with an adequate shelf life in a single step, with a relatively low equipment investment and moderate energy consumption.
format	article
author	Arias, Claudia Rodriguez, Pablo Soto, Iris Vaillant, Rowan Cortés, Misael Vaillant, Fabrice
author_facet	Arias, Claudia Rodriguez, Pablo Soto, Iris Vaillant, Rowan Cortés, Misael Vaillant, Fabrice
author_sort	Arias, Claudia
title	Flash-Vacuum Expansion, a Low Cost and Energy-Efficient Alternative Process to Produce High-Quality Fruit Puree: Application to Physalis Peruviana
title_short	Flash-Vacuum Expansion, a Low Cost and Energy-Efficient Alternative Process to Produce High-Quality Fruit Puree: Application to Physalis Peruviana
title_full	Flash-Vacuum Expansion, a Low Cost and Energy-Efficient Alternative Process to Produce High-Quality Fruit Puree: Application to Physalis Peruviana
title_fullStr	Flash-Vacuum Expansion, a Low Cost and Energy-Efficient Alternative Process to Produce High-Quality Fruit Puree: Application to Physalis Peruviana
title_full_unstemmed	Flash-Vacuum Expansion, a Low Cost and Energy-Efficient Alternative Process to Produce High-Quality Fruit Puree: Application to Physalis Peruviana
title_sort	flash-vacuum expansion, a low cost and energy-efficient alternative process to produce high-quality fruit puree: application to physalis peruviana
publisher	SSRN
publishDate	2024
url	https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4121090 http://hdl.handle.net/20.500.12324/40330
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spelling	RepoAGROSAVIA403302024-10-30T03:00:49Z Flash-Vacuum Expansion, a Low Cost and Energy-Efficient Alternative Process to Produce High-Quality Fruit Puree: Application to Physalis Peruviana Flash-Vacuum Expansion, a Low Cost and Energy-Efficient Alternative Process to Produce High-Quality Fruit Puree: Application to Physalis Peruviana Arias, Claudia Rodriguez, Pablo Soto, Iris Vaillant, Rowan Cortés, Misael Vaillant, Fabrice Economía de la producción - E16 Physalis peruviana Eficiencia energética Innovación Tecnología Frutales http://aims.fao.org/aos/agrovoc/c_26616 http://aims.fao.org/aos/agrovoc/c_2cb45772 http://aims.fao.org/aos/agrovoc/c_27560 http://aims.fao.org/aos/agrovoc/c_7644 Goldenberry has a great potential for the development of high-quality products due to its attractive sensory attributes, bioactive compounds, and health benefits. However, postharvest losses are high due to the lack of processing technologies that can both be adapted to rural conditions in producing countries to generate high-quality products. Flash-vacuum expansion (FVE) coupled with vacuum pulping is a new process that can meet these requirements. FVE was carried out at different holding times of steam blanching (30, 40, and 50 s/130 kPa) with or without the application of flash-vacuum expansion at 5 ± 1.2 kPa. The logarithmic reduction of microbial load and some quality indicators, such as β-carotene content and ascorbic acid (AA), were analyzed during the process and during storage to assess the shelf life of fruit purees. The total energy consumption of all subsystems was then assessed. The FVE process with 40 s steam blanching led to a microbial reduction of over 6 log CFU/g, increased yield and β- carotene content and preserved most of the AA content (4-12%). Based on the half-lives of the quality indicators, the shelf life of the purées was between 16 d (20 °C) and 90 d (4 °C). The energy consumption was estimated at approximately 0.30 kWh/kg of product. These results demonstrate that the FVE process, although it includes a heat treatment, allows a short exposure to heat of the whole fruits to obtain a high-quality puree with an adequate shelf life in a single step, with a relatively low equipment investment and moderate energy consumption. 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Flash-Vacuum Expansion, a Low Cost and Energy-Efficient Alternative Process to Produce High-Quality Fruit Puree: Application to Physalis Peruviana

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