Document Type
Thesis
Date of Award
5-31-2024
Degree Name
Master of Science in Mechanical Engineering - (M.S.)
Department
Mechanical and Industrial Engineering
First Advisor
SangWoo Park
Second Advisor
Layek Abdel-Malek
Third Advisor
Massimiliano Rinaldi
Fourth Advisor
Giuseppe Vignali
Fifth Advisor
Roberto Montanari
Abstract
Strawberries are universally adored by people of all ages, owing to their richness in vitamins, nutrients, and antioxidants, offering myriad health benefits, including combating free radicals. However, despite their popularity, strawberry juices or nectars are not commonly found in markets due to their delicate structure, which makes them prone to rapid deterioration of their prized qualities and vibrant red color. In the food industry, preventing browning and nutrient deterioration are often the primary challenges faced when processing red juices. Traditional preservation methods, such as pasteurization, are inadequate in maintaining their freshness. The focus of this study is to explore alternative methods for stabilizing strawberry nectar by targeting the enzymes responsible for discoloration while minimizing exposure to heat. Many of these innovative technologies not only aid in preserving the fruit but also contribute to energy conservation during the process.
With the resources at hand and following the directives set forth by the Hi Stab Juice project, various options have been examined, ranging from Pulsed Electric Field (PEF) to High-Pressure Processing (HPP) to thermal treatments combined with additives, testing also combinations of different technologies. Moreover, an overview of the energy consumption savings of HPP despite Thermal Technology is given, trying to put into light all the benefits that these new technologies can give.
In essence, this thesis aims to minimize differences in color, enzymatic activity, nutrient loss, and energy consumption through unconventional techniques and experimental additives. All the work is done by combining research and experimental activities.
Recommended Citation
Scaioli, Caterina, "Strawberry nectar preservation through innovative techniques and energy evaluation for high-pressure processing" (2024). Theses. 2590.
https://digitalcommons.njit.edu/theses/2590
