|
Two products
were selected:
i) Grilled red
and yellow peppers
ii) Grilled
Vegetable mix
The grilled
vegetables and commercial dishes were provided by ORT.
HHPCO treatments were performed the Instituto del
Frío-CSIC and/or an equivalent one at the pilot scale
equipment of Hyperbaric.
Sensorial analysis
(Color, flavor, aroma, development of odors) were performed comparing HHPCO products and traditional thermal
treated ORT products
Several SME´s were invited to the “Open testing day”, attending to
their interest in the application of HPP to ready-to use
vegetable dishes and in accordance with NC,Hyperbaric (www.nchyperbaric.com).
The Open
testing day, were organized in the following way:
1- Welcome of
NC,Hyperbaric facilities (Carolle Tonello, responsible of
R&D).
2- Brief
introduction to HingQ-RTE project activities (M. Pilar Cano,
Instituto del Frío-CSIC)
3- Visit to the
NCHyperbaric facilities
4-Assays of HPP
and HPPCO treatments in real RTD vegetable foods
5- Discussion
of the validation assays
6-Questionaire
about HPP interests of the SME´s
7- Final
remarks
8-Lunch in
Burgos city.
The NCHyperbaric HPP equipment employed for
demonstration assays were a Wave 6000/55 equipment (up to
6000 bars and 55L capacity).
|
