کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
226170 464527 2007 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Modeling the reduction of pectin methyl esterase activity in orange juice by high intensity pulsed electric fields
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Modeling the reduction of pectin methyl esterase activity in orange juice by high intensity pulsed electric fields
چکیده انگلیسی

Orange juice was processed by high intensity pulsed electric fields (HIPEF) at different processing conditions: electric field strengths (E) from 5 to 35 kV/cm up to 1500 μs of total treatment time (t) using pulses of 4 μs width at 200 Hz frequency (f) applied in mono- and bipolar mode. Moreover, frequencies up to 450 Hz and pulse width (τ) from 1 to 10 μs were tested. Pectin methyl esterase (PME) inhibition was greater when the E, the t, the f, the τ, and the electrical energy density (Q) increased. HIPEF inactivation of orange juice PME with processing parameters was modeled. The first-order fractional conversion, Fermi’s and Hülsheger’s models described with enough accuracy the orange juice PME inactivation by HIPEF as a function of the individual t (R2 = 0.955–0.996, Af = 1.006–1.109), E (R2 = 0.850–0.989, Af = 1.021–1.104) and the combined effect of the E and the t (R2 = 0.880–0.915, Af = 1.104–1.124), respectively. Residual orange juice PME activity was well related to f (R2 = 0.990; Af = 1.024), τ (R2 = 0.947; Af = 1.094) or Q (R2 = 0.914–0.933; Af = 1.069–1.099) by a first-order fractional conversion model.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 78, Issue 1, January 2007, Pages 184–193
نویسندگان
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