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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Inactivation kinetics of pectin methyl esterase in the microwave-assisted pasteurization of orange juice

Texto completo
Autor(es):
Brugos, Ana F. O. [1] ; Gut, Jorge A. W. [1, 2] ; Tadini, Carmen C. [1, 2]
Número total de Autores: 3
Afiliação do(s) autor(es):
[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, SP - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 97, p. 603-609, NOV 2018.
Citações Web of Science: 0
Resumo

The enzyme pectin methyl esterase (PME) kinetic inactivation study in orange juice was performed by conventional heat treatment (thermal bath) and focused microwave heating (synthesis microwave reactor). Experiments have been performed in batch, with temperatures ranging between 50 degrees C and 95 degrees C for time between 0 and 60 s for both processes. Non-isothermal processes were considered and histories of time-temperature have been acquired. The kinetic model adjusted considered two fractions of PME (thermosensitive and thermoresistant), and the kinetic parameters to microwave processes at T-ref = 90 degrees C were z(1) = 13.7 degrees C, z(2) = 20.3 degrees C, D-1 = 0.231 s and D-2 = 130.8 s with alpha = 0.95. Comparative analysis of processes was performed graphically by residual enzymatic activity versus lethality. The results demonstrated the microwave-assisted thermal process was more effective than conventional one under the same conditions, indicating the possibility for some additive non-thermal effects. Innovative conditions of inactivation were achieved: i.e. 90% at 60 degrees C after 10 s and 99% at 80 degrees C after 20 s. (AU)

Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
Processo FAPESP: 14/17534-0 - Avaliação dos efeitos do processamento por micro-ondas focalizadas sobre alimentos líquidos
Beneficiário:Jorge Andrey Wilhelms Gut
Linha de fomento: Auxílio à Pesquisa - Regular