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Evaluation of the effects of focused microwave processing on liquid foods

Grant number: 14/17534-0
Support type:Regular Research Grants
Duration: November 01, 2014 - April 30, 2017
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Jorge Andrey Wilhelms Gut
Grantee:Jorge Andrey Wilhelms Gut
Home Institution: Escola Politécnica (EP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Assoc. researchers:Carmen Cecilia Tadini

Abstract

Continuous thermal processing of liquid foods by focused microwaves is an emerging and promising technology that provides advantages over conventional heating using heat exchangers (fast volumetric heating, lower surface temperature and non-thermal effects on enzyme inactivation) that allow obtaining a safe product with high quality and commercial potential in domestic and foreign markets. The objective in this research is to study the effects of focused microwaves on the enzymatic activity of polyphenol oxidase (PPO), pectinesterase (PE) and peroxidase (POD) in selected liquid foods (green coconut water, orange juice and apple juice) and standardized media with a view to determining relevant kinetic models for the design of production processes. A microwave focused reactor operating at 2,450 MHz with power and temperature control will be used for the treatment of the samples and kinetic models will be adjusted by simultaneously integrating the real temperature histories in a nonlinear unconstrained optimization problem, avoiding the use of simplifying assumptions that compromise the quality of the adjust. The results will be evaluated based on their reliability and applicability and will allow the determination of optimal processing conditions and quantify possible non-thermal effect of microwaves. It is considered that this project will contribute to the development of this innovative technology enabling the transfer of academic knowledge into practical applications that benefit the country. (AU)

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Scientific publications (16)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
BRUGOS, ANA F. O.; GUT, JORGE A. W.; TADINI, CARMEN C.. Inactivation kinetics of pectin methyl esterase in the microwave-assisted pasteurization of orange juice. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 97, p. 603-609, . (13/07914-8, 14/17534-0)
AMARO, K. C.; TADINI, C. C.. The optimal time-temperature conditions for orange juice microwavexe213; assisted pasteurization. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 150, . (14/17534-0, 13/07914-8)
SIGUEMOTO, ERICA S.; GUT, JORGE A. W.; DIMITRAKIS, GEORGIOS; CURET, SEBASTIEN; BOILLEREAUX, LIONEL. Evaluation of Microwave Applicator Design on Electromagnetic Field Distribution and Heating Pattern of Cooked Peeled Shrimp. FOODS, v. 10, n. 8, . (13/07914-8, 14/17534-0)
BULHOES BEZERRA CAVALCANTE, TIAGO AUGUSTO; FUNCIA, EDUARDO DOS SANTOS; WILHELMS GUT, JORGE ANDREY. Inactivation of polyphenol oxidase by microwave and conventional heating: Investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, v. 340, . (13/07914-8, 16/24265-1, 14/25179-6, 14/25041-4, 14/17534-0)
DE BARCELOS COSTA, HENRIQUE COUTINHO; SIGUEMOTO, ERICA SAYURI; BULHOES BEZERRA CAVALCANTE, TIAGO AUGUSTO; SILVA, DANYLO DE OLIVEIRA; MARTINS VIEIRA, LUIZ GUSTAVO; WILHELMS GUT, JORGE ANDREY. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of acai-berry (Euterpe oleracea) pulp. Food Chemistry, v. 341, n. 2, . (13/07914-8, 14/25041-4, 14/17534-0, 14/06026-4, 12/04073-0)
FUNCIA, EDUARDO S.; GUT, JORGE A. W.; SASTRY, SUDHIR K.. Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating. Food and Bioprocess Technology, v. 13, n. 7, . (13/07914-8, 16/24265-1, 14/25179-6, 14/17534-0, 17/24163-7)
ROJAS, MELIZA LINDSAY; TREVILIN, JULIA HELLMEISTER; FUNCIA, EDUARDO DOS SANTOS; WILHELMS GUT, JORGE ANDREY; DUARTE AUGUSTO, PEDRO ESTEVES. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water. ULTRASONICS SONOCHEMISTRY, v. 36, p. 173-181, . (14/17534-0, 14/16998-3, 14/25179-6)
SIGUEMOTO, ERICA SAYURI; WILHELMS GUT, JORGE ANDREY; MARTINEZ, ANTONIO; RODRIGO, DOLORES. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 45, p. 84-91, . (15/11677-7, 14/06026-4, 14/17534-0, 13/07914-8)
SIGUEMOTO, ERICA SAYURI; PEREIRA, LETICIA JYO; WILHELMS GUT, JORGE ANDREY. Inactivation Kinetics of Pectin Methylesterase, Polyphenol Oxidase, and Peroxidase in Cloudy Apple Juice under Microwave and Conventional Heating to Evaluate Non-Thermal Microwave Effects. Food and Bioprocess Technology, v. 11, n. 7, p. 1359-1369, . (13/07914-8, 14/17534-0, 14/06026-4)
LEITE, JULIANA A. S.; MIGOTTO, AUREA M. A.; LANDGRAF, MARIZA; QUINTAL, VIRGINIA S.; GUT, JORGE A. W.; TADINI, CARMEN C.. Pasteurization efficiency of donor human milk processed by microwave heating. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 115, . (14/17534-0, 13/07914-8)
SOBREIRO, PEDRO HENRIQUE; ISOZAKI SATO, LAURA NAOMI; WILHELMS GUT, JORGE ANDREY. Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450 MHz. JOURNAL OF FOOD PROCESS ENGINEERING, v. 41, n. 7, . (14/17534-0, 13/07914-8, 12/04073-0)
SIGUEMOTO, ERICA SAYURI; WILHELMS GUT, JORGE ANDREY. Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables. FOOD SCIENCE AND TECHNOLOGY, v. 37, n. 1, p. 148-153, . (14/17534-0, 14/06026-4, 13/07914-8)
MARTINS, CAROLINA P. C.; CAVALCANTI, RODRIGO N.; ROCHA, RAMON S.; ESMERINO, ERICK A.; FREITAS, MONICA Q.; PIMENTEL, TATIANA C.; SILVA, MARCIA C.; CRUZ, ADRIANO G.. icrowave heating impacts positively on the physical properties of orange juice-milk beverag. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, v. 75, n. 1, . (15/25697-0, 14/17534-0)
KUBO, MIRIAN T. K.; DOS REIS, BRUNO H. G.; SATO, I, LAURA N.; GUT, JORGE A. W.. Microwave and conventional thermal processing of soymilk: Inactivation kinetics of lipoxygenase and trypsin inhibitors activity. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 145, . (12/04073-0, 13/07914-8, 14/17534-0)
KUBO, MIRIAN T. K.; SIGUEMOTO, ERICA S.; FUNCIA, EDUARDO S.; AUGUSTO, PEDRO E. D.; CURET, SEBASTIEN; BOILLEREAUX, LIONEL; SASTRY, SUDHIR K.; GUT, JORGE A. W.. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. CURRENT OPINION IN FOOD SCIENCE, v. 35, p. 36-48, . (14/06026-4, 13/07914-8, 16/24265-1, 14/17534-0, 17/24163-7)
MARTINS, CAROLINA P. C.; CAVALCANTI, RODRIGO N.; CARDOZO, TATIANA S. F.; COUTO, SILVIA M.; GUIMARA, JONAS T.; BALTHAZAR, CELSO F.; ROCHA, RAMON S.; PIMENTEL, TATIANA C.; FREITAS, MONICA Q.; RAICES, RENATA S. L.; et al. Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages. Food Chemistry, v. 345, . (14/17534-0)

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