Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization

Autor(es)

Siguemoto, Erica Sayuri ^[1] ; Funcia, Eduardo dos Santos ^[1] ; Pires, Marcos Neves ^[1] ; Wilhelms Gut, Jorge Andrey ^{[1, 2]}

Afiliação do(s) autor(es)

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

^[2] Univ Sao Paulo, FoRC Food Res Ctr, BR-05508080 Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD AND BIOPRODUCTS PROCESSING; v. 111, p. 45-53, SEP 2018.
• Citações Web of Science: 2

Resumo

Enzyme inactivation can be the target of a pasteurization process of fruit juices. Fresh cloudy apple juice was subjected to continuous flow microwave assisted pasteurization in a pilot scale unit at three processing temperatures (70 degrees C, 80 degrees C and 90 degrees C), two flow rate levels and two heating systems (conventional and focused microwave). A heat transfer model was developed and combined with mean residence time information to provide the average time-temperature history of the product. Inactivation kinetics (first order with two fractions) was used to calculate the integrated lethality. The thermal model was validated with measurements along the product path and the final residual activity was compared with the model prediction. Good results were obtained for polyphenol oxidase (PPO) and peroxidase (POD) but not for pectin methylesterase (PME), which showed to be the most resistant enzyme. Focused microwave heating resulted in a high heating rate with a temperature profile close to the ideal of instantaneous heating, consequently reducing the lethality contribution from the heating step. The results show the importance of modeling and simulation in process analysis. (C) 2018 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. (AU)

• Processo FAPESP: 16/24265-1 - Estudo e modelagem da inativação enzimática no processamento de água de coco verde e suco de laranja por aquecimento ôhmico e dielétrico
• Beneficiário: Eduardo dos Santos Funcia
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto
• Processo FAPESP: 14/06026-4 - Estudo do tratamento térmico contínuo do suco de maçã não clarificado usando tecnologia de micro-ondas
• Beneficiário: Érica Sayuri Siguemoto
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 15/20113-0 - Estudo do processamento contínuo de suco de maçã usando tecnologia de micro-ondas focalizadas
• Beneficiário: Marcos Neves Pires
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 14/25179-6 - Estudo da inativação enzimática no processamento da água de coco verde por tecnologia de micro-ondas focalizadas
• Beneficiário: Eduardo dos Santos Funcia
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs