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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/4845

    Título
    Effect of high pressure carbon dioxide on tomato juice: inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters
    Autor
    Illera Gigante, Alba EsterUBU authority Orcid
    Sanz Díez, Mª TeresaUBU authority Orcid
    Trigueros Andrés, EsterUBU authority Orcid
    Beltrán Calvo, SagrarioUBU authority Orcid
    Melgosa Gómez, RodrigoUBU authority Orcid
    Publicado en
    Journal of Food Engineering. 2018, V. 239, p. 64-71
    Editorial
    Elsevier
    Fecha de publicación
    2018-12
    ISSN
    0260-8774
    DOI
    10.1016/j.jfoodeng.2018.06.027
    Abstract
    Tomato juice, Lycopersicon esculentum cv. Canario, has been treated by high pressure carbon dioxide (HPCD) as non-thermal preservation treatment. The inactivation kinetics for pectinmethylesterase (PME) and polygalacturonase (PG) were determined at different pressures (8.5–20 MPa) and temperatures (35–55 °C). At the highest operating pressure and temperature essayed in this work, it was found that PME could be almost completely inactivated, whereas PG resulted to be more HPCD resistant at the working conditions. PME enzyme inactivation curves were properly described by a Weibull type model, while the fractional conversion model was the most appropriate for the PG with a sharp initial decrease in activity. On the contrary, high pressure processing (HPP) led to a nearly complete inactivation of PG while PME was very resistant at 600 MPa. It was also found that HPCD treatment led to a smaller particle size distribution of tomato juice.
    Palabras clave
    Tomato juice
    HPCD
    Enzyme inactivation
    Properties
    HPP
    Materia
    Ingeniería química
    Chemical engineering
    URI
    http://hdl.handle.net/10259/4845
    Versión del editor
    https://doi.org/10.1016/j.jfoodeng.2018.06.027
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