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Investigation of heat treatment of soups in order to obtain a higher sensorial quality

Johansson, Karin LU and Nielen, Maike (2015) KLT920 20151
Food Technology and Nutrition
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.
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author
Johansson, Karin LU and Nielen, Maike
supervisor
organization
course
KLT920 20151
year
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},
  keyword      = {food engineering,livsmedelsteknik},
  language     = {eng},
  note         = {Student Paper},
  title        = {Investigation of heat treatment of soups in order to obtain a higher sensorial quality},
  year         = {2015},
}