RT info:eu-repo/semantics/article
T1 Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples
A1 Illera Gigante, Alba Ester
A1 Sanz Díez, Mª Teresa
A1 Beltrán Calvo, Sagrario
A1 García Solaesa, Ángela
A1 Ruiz Pérez, María Olga
K1 Cloudy apple juice
K1 HPCD
K1 Inactivation kinetic parameters
K1 Properties
K1 Chemical engineering
K1 Ingeniería química
AB 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.
PB Elsevier
SN 0260-8774
YR 2018
FD 2018-03
LK http://hdl.handle.net/10259/4813
UL http://hdl.handle.net/10259/4813
LA eng
NO Spanish Government (MINECO) and the European Regional Development Fund for financial support of project CTQ2015-64396-R and AEI’s contract.
DS Repositorio Institucional de la Universidad de Burgos
RD 19-abr-2024