Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization

Abstract

In this study, the potential of innovative (radiofrequency (RF) heating, high-pressure processing (HPP)) in combination with a renewable technology thermal solar energy (TSE)) to pasteurize fish soup was investigated. The performance of these technologies was compared to a conventional thermal treatment (CTT) using tubular heat exchangers. Thus, the impacts of these technologies on the product quality and microbiological quality as well as on water and energy consumption were analysed. RF and HPP technologies produced similar results when compared to CTT. The main differences were found in colour (higher colour stability in HPP), lipid oxidation (HPP had slightly higher TBARs values) and sensory analysis (RF: best appearance; HPP: best odour, texture and taste). TSE and RF together can save up to 70% of energy, whereas HPP can save up to 75% in water use. Despite the higher initial investment costs, these technologies are feasible alternatives for industrial pasteurization.