Investigation of heat treatment of soups in order to obtain a higher sensorial quality
(2015) KLT920 20151Food Technology and Nutrition (M.Sc.)
- Abstract
- Quality is one of the most important factors when it comes to consumers’ purchase decisions. Food products are expected to fulfill certain expectations and their quality must stay stable and consistent throughout the shelf life. To constantly sustain and improve the quality of their products is thus the ambition of the food industry and was the concern of this project. The influence of a changed holding time in the pasteurization procedure was investigated for two soups, French Fish and Thai Red Curry from Felix. Both soups were exposed to three different heat treatments. Focus was set on sensorial quality and measurements were conducted throughout the shelf life approximately every two weeks over a period of about 10 weeks. Sensory... (More)
- Quality is one of the most important factors when it comes to consumers’ purchase decisions. Food products are expected to fulfill certain expectations and their quality must stay stable and consistent throughout the shelf life. To constantly sustain and improve the quality of their products is thus the ambition of the food industry and was the concern of this project. The influence of a changed holding time in the pasteurization procedure was investigated for two soups, French Fish and Thai Red Curry from Felix. Both soups were exposed to three different heat treatments. Focus was set on sensorial quality and measurements were conducted throughout the shelf life approximately every two weeks over a period of about 10 weeks. Sensory evaluations were performed and chemical and physical analyses were conducted to trace possible sensorial changes back to their origin. Microbial testing was carried out, as a safe product remains most important. No sound changes were found between the treatments, neither sensorial nor chemical or physical. All products remained safe during the investigated time. Most significant changes over time that happened to all products include an increase in TBARS values, which are used to quantify rancidity, and some minor color changes. The results showed that the change and differences between the performed heat treatments were not significant enough to yield different results. The original heat treatment is in total too long so that the conducted changes in holding time are insignificant. (Less)
- Popular Abstract
- Nowadays, convenience products gain more and more in importance as life gets faster and time for cooking decreases. Following this trend are the portion-sized Felix soups from Orkla Foods Sweden. Stored in the fridge, they can easily be heated in the microwave, in their packaging. Perfect for a quick lunch.
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/7409550
- author
- Johansson, Karin LU and Nielen, Maike
- supervisor
- organization
- course
- KLT920 20151
- year
- 2015
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- food engineering, livsmedelsteknik
- language
- English
- id
- 7409550
- date added to LUP
- 2015-06-23 16:25:57
- date last changed
- 2015-06-23 16:25:57
@misc{7409550, abstract = {{Quality is one of the most important factors when it comes to consumers’ purchase decisions. Food products are expected to fulfill certain expectations and their quality must stay stable and consistent throughout the shelf life. To constantly sustain and improve the quality of their products is thus the ambition of the food industry and was the concern of this project. The influence of a changed holding time in the pasteurization procedure was investigated for two soups, French Fish and Thai Red Curry from Felix. Both soups were exposed to three different heat treatments. Focus was set on sensorial quality and measurements were conducted throughout the shelf life approximately every two weeks over a period of about 10 weeks. Sensory evaluations were performed and chemical and physical analyses were conducted to trace possible sensorial changes back to their origin. Microbial testing was carried out, as a safe product remains most important. No sound changes were found between the treatments, neither sensorial nor chemical or physical. All products remained safe during the investigated time. Most significant changes over time that happened to all products include an increase in TBARS values, which are used to quantify rancidity, and some minor color changes. The results showed that the change and differences between the performed heat treatments were not significant enough to yield different results. The original heat treatment is in total too long so that the conducted changes in holding time are insignificant.}}, author = {{Johansson, Karin and Nielen, Maike}}, language = {{eng}}, note = {{Student Paper}}, title = {{Investigation of heat treatment of soups in order to obtain a higher sensorial quality}}, year = {{2015}}, }