Comparison of thermal sterilization and high hydrostatic pressure-HHP on furan formation, microbial and nutritional quality in commercial baby foods

Kültür, Gülçin
Furan, which is a lipophilic contaminant and formed during heating process in foods, has been pointed out as a danger in baby foods since it has been classified as “possibly carcinogenic to human” by IARC (International Agency for Research on Cancer). Hence, a great concern has been addressed to the analysis of this substance in baby foods. This study aims to prove that sterilization of baby foods is possible by high hydrostatic pressure (HHP) without allowing the formation of furan. Firstly, HHP treatments to two types of baby foods such as vegetable based baby food and fruit and cereal based baby food at 200, 300, 400 MPa, at 25oC, 35 oC, 45 oC for 5, 10, 15 minutes were performed. Secondly, microbiological assays such as total mesophilic aerobic bacteria count (TMAB) and total yeast and mold (TYM) count were executed. Approximately, 6 log reduction in TMAB and TYM were seen in both types of baby foods at 400 MPa-45oC-15 min. Thirdly, furan amount in pressurized samples, which was lower than 0.1ng/g, was determined by GC-MS for both types of pressurized baby food samples Then, optimum parameters of HHP process in the manner of microbial reduction were specified as 400 MPa- 45oC-15 min when microbial reduction and furan amount both considered. Subsequently, shelf life of the HHP-treated samples with these optimum parameters was determined as 14 days for fruit based and 21 days for vegetable based baby food.


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Citation Formats
G. Kültür, “Comparison of thermal sterilization and high hydrostatic pressure-HHP on furan formation, microbial and nutritional quality in commercial baby foods,” M.S. - Master of Science, Middle East Technical University, 2013.