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A research approach for quality based design of healthy foods: Dried broccoli as a case study
Ist Teil von
Trends in food science & technology, 2013-04, Vol.30 (2), p.178-184
Ort / Verlag
Kidlington: Elsevier Ltd
Erscheinungsjahr
2013
Link zum Volltext
Quelle
Elsevier ScienceDirect Journals Complete
Beschreibungen/Notizen
An approach for process design based on optimization of product quality attributes is presented. Adsorption drying of broccoli with retention of its health benefits is taken as an example to illustrate the approach. Related to its content of glucosinolates, broccoli has a high potential to reduce the risk of some types of cancer. Three products are described with different glucosinolates, myrosinase and isothiocyanates related health profiles. These products require different drying scenarios with specific optimization targets. This viewpoint paper presents a case on quality based process design as an example for broader application onto food products.
► A new food process optimization, based on reverse engineering is presented. ► The first step is to determine what properties in a final product are required. ► Then, to investigate backward the process conditions that reach those criteria. ► As case of study, adsorption drying process of broccoli is selected. ► As quality attributes glucosinolate, myrosinase and isothiocyanates occurrence.