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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Publisher

Springer Berlin Heidelberg

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DOI

10.1016/j.ajog.2016.11.667

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ISSN

1438-2385

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Comparison of ultrahighpressure water jet and co

Authors: Florian Hägele Simone Nübling Ralf M Schweiggert Lena Nolte Agnes Weiss Herbert Schmidt Reinhold Carle
Publish Date: 2016/05/13
Volume: 242, Issue: 12, Pages: 2071-2081
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Abstract

Sensory physiological and microbial quality of freshcut iceberg lettuce Lactuca sativa L and endive Cichorium endivia L produced by ultrahighpressure water jet cutting was compared to that obtained by conventional blade cutting Two settings of water pressure 2500 3300 bar and nozzle size 010 012 mm were investigated at pilotplant scale to provide insights into the industrial applicability of the water jet cutting technology During the subsequent 12 days of storage of the freshcut products in consumersized film bags headspace gas composition activities of phenylalanineammonialyase peroxidase and polyphenoloxidase contents of phenolic compounds and bacterial viable counts were monitored Furthermore visual appearance of the products was examined by stereo microscopy and sensory evaluation When comparing blade cut and water jet cut products differences in headspace gas composition enzyme activities phenolic contents and bacterial viable counts were insignificant for both freshcut iceberg lettuce and endive Although water pressure and nozzle size only exerted a slight effect on sensory quality and the appearance of cut edges tentatively a pressure of 2500 bar and nozzle size of 010 mm ensured optimum sensory quality of the cut salads Hence fully equivalent product quality was achieved by water jet and conventional blade cutting Despite higher investment water jet cutting technology may be considered as a valuable alternative to blade cutting systems in the production of freshcut products thus avoiding interruptions of the production chain due to time and costintense sharpening of the knivesThe authors thank Kronen GmbH Kehl Germany and in particular Mr Eric Lefebvre for providing the industrial equipment the prototype water jet cutting system and most valuable advice throughout the study Amcor Flexibles Europe Bristol UK and Gartenfrisch Jung GmbH Jagsthausen Germany are acknowledged for providing the consumersized film bags and the raw material respectively We are also grateful to Klaus Mix Karin Scholten Claudia E Lis and Susanne Herr for their excellent technical assistance and laboratory support The present research project AiF 17122N was supported by the German Ministry of Economics and Technology via AiF and the FEI Forschungskreis der Ernährungsindustrie eV Bonn Germany

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