Effects of Three Thermal Treatments on the Organoleptic Properties of Pineapple Puree
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Abstract:
Three kinds of thermal treatments were used to sterilize pineapple puree, including autoclave heating, boiling water and microwave process. Organoleptic properties of pineapple pulp were inspected. After 2 weeks storage, these organoleptic properties were tested again. Results showed that sensorial properties of pineapple puree were greatly influenced by autoclave heating, and the typical aroma and savor of pineapple was lost. Boiling water treatment was able to protect flavor, but some cooking flavor was produced. Microwave process was benefit for sensorial properties reservation. Nearly no cooking flavor was appeared. In conclusion, microwave treatment could be used for preserving the pineapple traits of these three methods.
