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

Autor(es)

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

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 - Brazil

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 150, OCT 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 14/17534-0 - Avaliação dos efeitos do processamento por micro-ondas focalizadas sobre alimentos líquidos
• Beneficiário: Jorge Andrey Wilhelms Gut
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• 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