dc.creatorAguiar, Helena de Fazio
dc.creatorYamashita, André Shigueo
dc.creatorWilhelms Gut, Jorge Andrey
dc.date.accessioned2013-11-06T16:39:03Z
dc.date.accessioned2018-07-04T16:21:14Z
dc.date.available2013-11-06T16:39:03Z
dc.date.available2018-07-04T16:21:14Z
dc.date.created2013-11-06T16:39:03Z
dc.date.issued2012
dc.identifierLWT-FOOD SCIENCE AND TECHNOLOGY, AMSTERDAM, v. 47, n. 1, pp. 110-116, JUN, 2012
dc.identifier0023-6438
dc.identifierhttp://www.producao.usp.br/handle/BDPI/42396
dc.identifier10.1016/j.lwt.2011.12.027
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2011.12.027
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1634736
dc.description.abstractThe assessment of the thermal process impact in terms of food safety and quality is of great importance for process evaluation and design. This can be accomplished from the analysis of the residence time and temperature distributions coupled with the kinetics of thermal change, or from the use of a proper time-temperature integrator (TTI) as indicator of safety and quality. The objective of this work was to develop and test enzymic TTIs with rapid detection for the evaluation of continuous HTST pasteurization processes (70-85 degrees C, 10-60 s) of low-viscosity liquid foods, such as milk and juices. Enzymes peroxidase, lactoperoxidase and alkaline phosphatase in phosphate buffer were tested and activity was determined with commercial reflectometric strips. Discontinuous thermal treatments at various time-temperature combinations were performed in order to adjust a first order kinetic model of a two-component system. The measured time-temperature history was considered instead of assuming isothermal conditions. Experiments with slow heating and cooling were used to validate the adjusted model. Only the alkaline phosphatase TTI showed potential to be used for the evaluation of pasteurization processes. The choice was based on the obtained z-values of the thermostable and thermolabile fractions, on the cost and on the validation tests. (C) 2012 Elsevier Ltd. All rights reserved.
dc.languageeng
dc.publisherELSEVIER SCIENCE BV
dc.publisherAMSTERDAM
dc.relationLWT-FOOD SCIENCE AND TECHNOLOGY
dc.rightsCopyright ELSEVIER SCIENCE BV
dc.rightsclosedAccess
dc.subjectTIME TEMPERATURE INTEGRATOR
dc.subjectPASTEURIZATION
dc.subjectENZYME INACTIVATION
dc.subjectKINETIC MODEL
dc.titleDevelopment of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución