caa a22 4500 463156854 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0505-8 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0505-8 Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers ( Capsicum annuum ) [Elektronische Daten] [Sónia Castro, Ann Loey, Jorge Saraiva, Chantal Smout, Marc Hendrickx] The firmness of green bell pepper (Capsicum annuum) was studied under different processing conditions. Thermal texture degradation kinetics of pepper tissue between 75 and 95°C could be accurately described by a fractional conversion model. The firmness of pre-processed pepper increased when the samples were submitted to several heat, pressure, and combinations of heat/pressure and calcium soaking pre-treatments. Pre-heating at 55°C during 60min and mild heat/high-pressure treatments (200MPa at 25°C, 15min) yielded the best results, which were further improved when combined with calcium soaking. These pre-treatments significantly slowed down thermal texture degradation of pepper at 90°C, a typical temperature used for pepper blanching prior to freezing. The above-mentioned pre-treated samples showed a significant reduction in firmness when frozen by regular freezing at 0.1MPa. The same samples showed no changes in firmness when frozen by high-pressure shift freezing at 200MPa. When freezing was carried out by high-pressure shift and after frozen storage (−18°C) for 2.5 months, pressure pre-treated pepper showed a better retention of texture than thermal pre-treated pepper. Springer-Verlag, 2006 Peppers nationallicence Capsicum annuum nationallicence Texture nationallicence Pressure nationallicence Heat nationallicence Calcium nationallicence Pressure shift freezing nationallicence Pectin methylesterase nationallicence Castro Sónia Department of Chemistry, Universidade de Aveiro, Campus de Santiago, 3810-193, Aveiro, Portugal aut Loey Ann Center for Food and Microbial Technology, Laboratory of Food Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001, Heverlee (Leuven), Belgium aut Saraiva Jorge Department of Chemistry, Universidade de Aveiro, Campus de Santiago, 3810-193, Aveiro, Portugal aut Smout Chantal Center for Food and Microbial Technology, Laboratory of Food Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001, Heverlee (Leuven), Belgium aut Hendrickx Marc Center for Food and Microbial Technology, Laboratory of Food Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001, Heverlee (Leuven), Belgium aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 33-43 1438-2377 226:1-2<33 2007 226 217 https://doi.org/10.1007/s00217-006-0505-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0505-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Castro Sónia Department of Chemistry, Universidade de Aveiro, Campus de Santiago, 3810-193, Aveiro, Portugal aut NATIONALLICENCE 700 1- Loey Ann Center for Food and Microbial Technology, Laboratory of Food Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001, Heverlee (Leuven), Belgium aut NATIONALLICENCE 700 1- Saraiva Jorge Department of Chemistry, Universidade de Aveiro, Campus de Santiago, 3810-193, Aveiro, Portugal aut NATIONALLICENCE 700 1- Smout Chantal Center for Food and Microbial Technology, Laboratory of Food Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001, Heverlee (Leuven), Belgium aut NATIONALLICENCE 700 1- Hendrickx Marc Center for Food and Microbial Technology, Laboratory of Food Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001, Heverlee (Leuven), Belgium aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 33-43 1438-2377 226:1-2<33 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer