Jincy M. George has completed her PhD at the age of 28 years from Central Food Technological Research Institute, Mysore, India. She has published more than 7 papers in reputed journals.
Abstract
The effect of high pressure pretreatment (50-350 MPa/10 min) on mass transport process and the influence of process parameters on enhanced infusion of antioxidants into fresh pineapple slices was also carried out. The rate of mass transfer of moisture, solid and antioxidant content with or without the application of high pressure were studied over a wide range of concentration of osmotic solution (0 to 70º Brix). The increase in concentration of osmotic solution resulted in reduced infusion of antioxidants and enhanced mass transfer rates when pure water (aqueous suspension of curcuminoids) was used as an infusion medium. The diffusion coefficient for moisture (1.17 × 10-09 m2/s to 1.68 × 10-09 m2/s) and solid content (1.42 × 10-09 m2/s to 1.75 × 10-09 m2/s) for the pressure treated sample (350 MPa/10 min) was found to increase with increase in concentration (70ºBrix) of the surrounding solution due to higher osmotic pressure. The pressure pretreatment (350 MPa/10 min) also resulted in higher diffusivity of the bioactive compound (0.86 × 10-09 m2/s to 1.53 × 10-09 m2/s) when pure water was used as an infusion medium. The present study concluded that high pressure pretreatment of solid foods is a feasible technology for infusion of bioactive compounds.
