Story of Development of High-Pressure Processed Foods. Part 4. A method of developing germ-free green vegetables.

• Yamazaki Akira

  Research Institute, Echigo Seika Co. , Ltd.

• Kinefuchi Miwako

  Research Institute, Echigo Seika Co. , Ltd.

Bibliographic Information

Other Title

• 高圧食品開発物語　（その４）　　高圧処理による低菌化緑色野菜の開発
• コウアツ ショクヒン カイハツ モノガタリ ソノ 4 コウアツ ショリ ニヨル
• A method of developing germ-free green vegetables
• 高圧処理による低菌化緑色野菜の開発

Abstract

Green vegetables are a very important nutritional source for maintaining our health. However, because the chlorophyll converts to pheohytin with the fading of its green color when subjected to heat sterilization, it has long been a dream to store green vegetables for long periods of time. In our method, sterilization and inactivation of enzymes are carried out by a combination of high pressure and heat in an effort to develop green vegetables with superior storage characteristics. As a result, we have succeeded in reducing the micro-organism content in spinach, field peas and broccoli to an acceptable level in the practical use by the application of high pressure of 400 MPa at 55°C for 10 min.

Journal

• The Review of High Pressure Science and Technology

  The Review of High Pressure Science and Technology 8 (1), 57-62, 1998

  The Japan Society of High Pressure Science and Technology

Keywords

• high-pressure processed foods
• chlorophyll
• germ-free green vegetables
• sterilization

Details

• CRID: 1390001204382252928
• NII Article ID: 10002848997
• NII Book ID: AN10452913
• DOI: 10.4131/jshpreview.8.57
• ISSN: 13481940
• ISSN: 0917639X
• NDL BIB ID: 4414123
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4414123
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed