The optimal time-temperature conditions for orange juice microwavexe213; assisted pasteurization

Author(s)

Amaro, K. C. ^[1] ; Tadini, C. C. ^[2]

Affiliation

^[1] Univ Sao Paulo, Escola Politecn, Dept Chem Engn, Main Campus, BR-05508010 Sao Paulo, SP - Brazil

^[2] Univ Sao Paulo, FoRC NAPAN, Food Res Ctr, Sao Paulo - Brazil

• Document type: Journal article
• Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 150, OCT 2021.
• Web of Science Citations: 0

Abstract

In this work, the inactivation kinetics of pectin methylesterase (PME) and degradation kinetics of ascorbic acid (AA) of batch microwave-assisted pasteurized orange juice were studied, at time-temperature conditions from (70-90) degrees C between (0 and 180) s. The two-component first-order and the fractional kinetic models were adjusted for PME and AA data, respectively. The microwave treatment was effective for the inactivation of PME with minimal AA retention of 85%. The adjusted kinetics parameters at Tref = 90 degrees C, for PME were: D1, 90 degrees C = 0.18 s, D2, 90 degrees C = 32. 8 s, z1 = 10.6 degrees C, z2 = 11.8 degrees C, with alpha = 0.91. For AA were: k 90 degrees C = 0.02 sxe213; 1 and z = 55.4 degrees C with AA infinity/AA0 = 0.85. A time-temperature diagram created from the kinetics parameters indicates the best isothermal conditions for orange juice from 78 s at 82.5 degrees C to 18 s at 90 degrees C. (AU)

• FAPESP's process: 14/17534-0 - Evaluation of the effects of focused microwave processing on liquid foods
• Grantee: Jorge Andrey Wilhelms Gut
• Support Opportunities: Regular Research Grants
• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC