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Título : Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples
Autor : Illera Gigante, Alba Ester
Sanz Díez, Mª Teresa
Beltrán Calvo, Sagrario
García Solaesa, Ángela
Ruiz Pérez, María Olga
Publicado en: Journal of Food Engineering. 2018, V. 221, p. 141-150
Editorial : Elsevier
Fecha de publicación : mar-2018
Fecha de disponibilidad: mar-2019
ISSN : 0260-8774
DOI: 10.1016/j.jfoodeng.2017.10.017
Resumen : Cloudy apple juice has been treated by high pressure carbon dioxide (HPCD) as non-thermal technology to inactive polyphenoloxidase and pectinmethylesterase in batch mode. Stirring speed (from 200 to 600 rpm) induced an increase in the enzyme inactivation rate while a triple cycle of pressurization/depressurization led to the same enzyme inactivation efficiency. Enzyme inactivation kinetics were determined at different temperatures (from 35 to 45 °C) and pressures (from 10 to 20 MPa). Data were described by the first order kinetic model and the Weibull model. For the first order kinetic model, decimal reduction time for HPCD treatment was found to be smaller than for mild heating, in the same temperature range. The same tendency was observed for the first decimal reduction time in the Weibull model. HPCD treatment resulted in a homogenization effect reflected in the shifting of the particle size distribution towards smaller diameters after treatment. HPCD treatment did not result in a change of water and oxalate soluble pectin content, total phenolic compounds and hidroxymethylfurfural content.
Palabras clave: Cloudy apple juice
HPCD
Inactivation kinetic parameters
Properties
Licencia: http://creativecommons.org/licenses/by-nc-nd/4.0/
URI : http://hdl.handle.net/10259/4813
Versión del editor: https://doi.org/10.1016/j.jfoodeng.2017.10.017
Aparece en las colecciones: Artículos BIOIND

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