NO - Besoin d'assistance

Processing and Bioavailability (WG2) page 17
__________________________________________________________________________________________
In the case of diced tomato, no decrease was observed in the case of a filling under
aseptic conditions (heating to a high temperature, but for relatively short times and with
immediate cooling), or in a hot filling into 500 g cans (bulk heating and quite rapid cooling),
whereas there was a decrease of around 10% in the case of a filling into 5 kg cans (slow and
prolonged heating of the already canned product and slower cooling).
Comments and topics
The kinetics of lycopene degradation in an aqueous matrix is extremely slow and thus the
rise in temperature which occurs during pasteurisation treatments does not cause significant
reductions in lycopene content. The decline in quality (colour) is greater than the lycopene
decrease, and this is probably due to the fact that the part which degrades is the outer surface
of the coagula , i.e. that which is most exposed to the action of the oxidative agents, but also
that which is responsible for the "visible" effect of pigmentation.
Is this step an RCPL ?
Q1 Q2 Q3 Q4 result
Yes Yes Yes