Effect of high hydrostatic pressure on background microflora and furan formation in fruit purée based baby foods.

The baby foods industry is currently seeking technologies to pasteurize products without formation of processing contaminants such as furan. This work demonstrates the applicability of high hydrostatic pressure (HHP) as a non-thermal decontamination intervention for fruit purée based baby foods. HHP processing was evaluated at 200, 300, and 400 MPa pressures, for 5, 10 and 15 min of treatment times at 25, 35 and 45 °C.

Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food.

The inactivation of pathogenic and spoilage bacteria as well as the formation of food processing contaminants (e.g. acrylamide, furan, etc.