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Article: Aseptic processing and flavors: a delicate balancing act.
- Article from:
- Prepared Foods
- Article date:
- August 1, 1995
- Author:
CopyrightCOPYRIGHT 1995 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Aseptic processing has the potential for providing a vast variety of shelf-stable products that have only been available in the past as refrigerated, frozen or dried. However, the severity of heat (275 [degrees] to 300 [degrees] F) required for Ultra High Temperature (UHT) pasteurization, used for aseptic processing, can create challenges in the organoleptic attributes of the end product.
Flavor is a very sensitive processing characteristic and is affected most when subjected to heat treatment. The degree and type of heating, as well as the length of heating time determines the severity of flavor change. End product identity determines the desirability of these flavor ...