Furan and its derivates are present in a wide range of thermally processed foods and are of significant concern in jarred baby and toddler foods. Furan formation is attributed to chemical reactions between a variety of precursors and a high processing temperature. Also, some kinetic models to represent its formation in different food materials have been studied and could predict the furan formation under simulated operating conditions. Therefore, this review aims to analyze and visualize how thermally processed foods might be improved based on optimal control of processing temperature and package design (e.g., retort pouches) to diminish furan formation and maximize quality retention. Many strategies have been studied and applied to reduce furan levels. However, an interesting approach that has not been explored is the thermal process design based on optimum variable retort temperature profiles (VRTPs) and the use of retortable pouches considering the microstructural changes of food along the...
Variable retort temperature profiles (VRTPs) and retortable pouches as tools to minimize furan formation in thermally processed food.
C. Ramirez, Departamento de Ingenieria Quimica y Ambiental, Universidad Tecnica Federico Santa Maria, Avenida Espana 1680, Valparaiso 2390123, Chile. E-mail email@example.com
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Fardella, M., Ramirez, C., Caballero, E., Sanchez, E., Pinto, M., Nunez, H., Valencia, P., Almonacid, S., Simpson, R.; Variable retort temperature profiles (VRTPs) and retortable pouches as tools to minimize furan formation in thermally processed food.. IFIS Food and Health Sciences Database 2022; doi:
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