publication . Article . 1996

Design and optimization of food processing conditions

Silva, C. L. M.;
Open Access English
  • Published: 01 Jan 1996
  • Country: Portugal
Abstract
The main research objectives of the group are the design and optimization of food processing conditions. Most of the work already developed is on the use of mathematical modeling of transport phenomena and quantification of degradation kinetics as two tools to optimize the final quality of thermally processed food products. Recently, we initiated a project with the main goal of studying the effects of freezing and frozen storage on orange and melon juice pectinesterase activity and quality. The main criterion to adequately pasteurize orange juice is a two decimal reduction of the activity of the enzyme. Preliminary experiments with orange and melon juices and pr...
Related Organizations

Amstalden, L.C. and Montgomery, M.W. 1994. Pectinesterase em suco de laranja: caracterizarrão Tecnol. Aliment., 14 (1):37

Amstalden, L.C. and Montgomery, M.W. 1995. Pectinesterase em suco de laranja: efeito do tratamento termico. Ciênc. Tecnol. Aliment, 15 (1):50

Anonymous, 1971. Spanish melons - an export item with a future. International Fruit World, 30 (1):77

Anonymous, 1996. Circuito Agricola, 37 (4):301

Atkina, C.D., Rouse, A.H., Huggart, R.L., Moore, E.L. and Wenzel, F.W. 1952. Gelation and clarification in concentrated citrus juices. III. Effect of heat treatment of Valencia orange and Duncan grapefruit juices prior to concentration. Food Technol., 9:62

Atkins, C.D. and Rouse, A.H. 1953. Time-temperature relationship for heat inactivation of pectinesterase in citrus juices. Food Technol., 7:489

Baker, R.A. and Bruemmer, J.H. 1972. Pectinase stabilization of orange juice cloud. J.Agr.Food Chem., 20 (6):1169

Del Rio, M.A. and Miller, M.W. 1979. Effects of pretreatment on the quality of frozen melon balls. In: XVth International Congress of Refrigeration, Venice, Proceedings vol. III

Eagerman, B.A. and Rouse, A.H. 1976. Heat inactivation temperature-time relationships for pectinesterase inactivation in citrus juices. J.Food Sci., 41:13%

Fennema, O.R. 1976. Principles of Food Science. Part 1 - Food Chemistry. Marcel Dekker, Inc., N.Y.

Kiefer, F. 1961. A new oxidative mechanism in the deteriorative changes of orange juice. Food Technol., 6:302

Kromer, B., Zimmermann, G. and Berk, Z. 1980. Orange pectinesterase: purification, properties, and effect on cloud stability. J. Food Sci., 45:1203

Marshall, M.R., Marcy, J.E. and Braddock, R.J. 1985. Effect of total solids level on heat inactivation of pectinesterase in orange juice. J. Food Set., 50:220

Nath, N. and Ranganna, S. 1977. Evaluation of a thermal process for acidified canned muskmelon (Cucumis meta L.). J. Food Sci., 42 (5):1306 Seymor, T.A., Preston, J.F., Wicker, L., Lindsay, J.A., Wei, C. and Marshall, M.R. 1991a. Stability of pectinesterase of Marsh White grapefruit pulp. J. Agr.Food Chem., 39:1075 Seymor, T.A., Preston, 1.F., Wicker, L., Lindsay, J.A. and Marshall, M.R. 1991b. Purification and properties of pectinesterases of Marsh White grapefruit pulp. J. Agr.Food Chem., 39:1080 Versteeg, C., Rombouts, F.M., Spaansen, C.H. and Pilnik, W. 1980. Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange. J. Food Sci., 45:969 Wicker, L., Braddock, R.J. and Vassalo, M. 1987. Effect of assay temperature on activity of citrus pectinesterase in fresh orange juice. J. Food Sci., 52:378

Powered by OpenAIRE Research Graph
Any information missing or wrong?Report an Issue