Anna Giuseppina Fiore

A Review on Acidifying Treatments for Vegetable Canned Food

As is well known, pasteurization treatments are not sufficient for destroying heat resistance of spore forming microorganisms, which are prevented from germination and growing by pH reducing. So, the acidification process becomes one of the most important pre-treatments for the canning industry. It is commonly applied before pasteurization treatment with the purpose of inhibiting spore germination and for reducing heat resistance of the microorganism, thereby allowing to reduce the time or temperature values of the heat treatment. With the aim to reduce the pH of vegetables several techniques are available but their application is not easy to plan. Often, industries define operative conditions only on the basis of empirical experience, thus increasing the risk of microbial growth or imparting an unpleasant sour taste. With the aim of highlighting the correct plan and management of acidification treatments to reach safety without degrading quality of canned fruit and vegetables, the topics that are reviewed and discussed are the effects of low pH on heat resistance of the most important microorganisms, acidification techniques and significant process variables, the effect of low pH on sensorial properties, and future trends.

How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops.

BACKGROUND To improve the quality of espresso coffee, the variables under the control of the barista, such as grinding grade, coffee quantity and pressure applied to the coffee cake, as well as their variance, are of great importance. A nonlinear mixed effect modeling was used to obtain information on the changes in chemical attributes of espresso coffee (EC) as a function of the variability of extraction conditions. RESULTS During extraction, the changes in volume were well described by a logistic model, whereas the chemical attributes were better fit by a first-order kinetic. The major source of information was contained in the grinding grade, which accounted for 87-96% of the variance of the experimental data. The variability of the grinding produced changes in caffeine content in the range of 80.03 mg and 130.36 mg when using a constant grinding grade of 6.5. CONCLUSION The variability in volume and chemical attributes of EC is large. Grinding had the most important effect as the variability in particle size distribution observed for each grinding level had a profound effect on the quality of EC. Standardization of grinding would be of crucial importance for obtaining all espresso coffees with a high quality.