Concepedia

Aseptic Puree Processing

Aseptic Puree Processing is a method in food engineering that involves the sterilization of pureed food products and their packaging in a sterile environment to prevent microbial contamination, distinguishing it from conventional thermal processing techniques by maintaining product quality through minimal post-processing exposure to contaminants.

3

Publications

120

Citations

10

Authors

2

Institutions

Publications per year

2017–2026

0

Parents

Publications

3

Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees

Pablo M. Coronel, Vinh Truong, Josip Šimunović et al. · Food Research International · 2007 · 55 citations

, , +11

Continuous Flow Microwave‐Assisted Processing and Aseptic Packaging of Purple‐Fleshed Sweetpotato Purees

Laurie Elaine Steed, Vinh Truong, Josip Šimunović et al. · Journal of Food Science · 2008 · 54 citations

, , +13

An Italian case study for the Process-Target-Cost evaluation of the ohmic treatment and aseptic packaging of a vegetable soup (minestrone)

Massimo Bertolini, Giovanni Romagnoli · Journal of Food Engineering · 2011 · 11 citations · Full text

, , +15

Advantages of aseptic processing of fruits and vegetables

R. T. TOLEDO, Shen-Youn Chang · Food technology · 1990 · 11 citations

, , +17

1–4 of 3

Authors

10

  1. VT
    Vinh Truong

    North Carolina State University, United States

    2 publications · 109 citations

    2

    h-index

  2. JŠ
    Josip Šimunović

    North Carolina State University, United States

    2 publications · 109 citations

    2

    h-index

  3. GC
    G.D. Cartwright

    North Carolina State University, United States

    2 publications · 109 citations

    2

    h-index

  4. KS
    K.P. Sandeep

    North Carolina State University, United States

    2 publications · 109 citations

    2

    h-index

  5. KR
    K. R. Swartzel

    North Carolina State University, United States

    2 publications · 109 citations

    2

    h-index

1–5 of 10

Institutions

2

  1. North Carolina State University

    Raleigh, United States

    2 h-index

    13 publications

    708 citations

  2. Unilever (Netherlands)

    Rotterdam, Netherlands

    1 h-index

    1 publications

    55 citations

  3. University of Parma

    Parma, Italy

    1 publications

    11 citations

1–3 of 2

Venues

  1. Food technology

    1 publications · 11 citations

    1

    h-index

  2. Journal of Food Science

    JFS · 1 publications · 54 citations

    1

    h-index

  3. Food Research International

    1 publications · 55 citations

    1

    h-index

  4. Journal of Food Engineering

    1 publications · 11 citations

1–4