Abstract: Pulses are high in plant protein and dietary fiber, and contain slowly digestible starches. Innovative products from pulses could increase their consumption and benefit consumer health. This study was conducted to evaluate physicochemical stability of processed cowpea (Vigna unguiculata (L.) Walp. cv. Fradel) and maple pea (Pisum sativum var. arvense L. cv. Bruno) spreads at 5 °C temperature during 62-day storage. Physicochemical stability of pulse spreads was compared after sous vide treatment (80 °C/15 min) and high pressure processing (700 MPa/10 min/20 °C). Pulse spreads were made by homogenizing cooked pulses in a food processor together with salt, citric acid, oil, and bruschetta seasoning. A total of four different pulse spreads were studied: Cowpea spread without and with seasoning, maple pea spread without and with seasoning. Transparent PA/PE and light proof PET/ALU/PA/PP film pouches were used for packaging of pulse spreads under vacuum. The parameters investigated were pH, water activity and mass losses. Pulse spreads were tested on days 0, 15, 29, 42, 50, 57 and 62. The results showed that sous-vide treatment and high pressure processing had an insignificant influence on pH, water activity and mass losses after processing, irrespective of packaging material did not change (p>0.1). pH and water activity of sous-vide treated and high pressure processed pulse spreads in different packaging materials proved to be stable throughout the storage. Mass losses during storage accounted to 0.1% losses. Chosen sous-vide treatment and high pressure processing regimes and packaging materials are suitable to maintain consistent physicochemical quality of the new products during 62-day storage.
Abstract: The rising demand for format-flexible packaging
machines is caused by current market changes. Increasing the formatflexibility
is a new goal for the packaging machine manufacturers’
product development process. There are no methodical or designorientated
tools for a comprehensive consideration of this target. This
paper defines the term format-flexibility in the context of packaging
machines and shows the state-of-the-art for improving the
changeover of production machines. The requirements for a new
approach and the concept itself will be introduced, and the method
elements will be explained. Finally, the use of the concept and the
result of the development of a format-flexible packaging machine
will be shown.
Abstract: Experiments have been carried out at the Latvia
University of Agriculture Department of Food Technology. The aim
of this work was to assess the effect of thermal treatment in flexible
retort pouch packaging on the quality of potatoes’ produce during the
storage time. Samples were evaluated immediately after retort
thermal treatment; and following 1; 2; 3 and 4 storage months at the
ambient temperature of +18±2ºC in vacuum packaging from
polyamide/polyethylene (PA/PE) and aluminum/polyethylene
(Al/PE) film pouches with barrier properties. Experimentally the
quality of the potatoes’ produce in dry butter and mushroom
dressings was characterized by measuring pH, hardness, color,
microbiological properties and sensory evaluation. The sterilization
was effective in protecting the produce from physical, chemical, and
microbial quality degradation. According to the study of obtained
data, it can be argued that the selected product processing technology
and packaging materials could be applied to provide the safety and
security during four-month storage period.