1
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Mu Y, Ao X, Zhao Z, Liu D, Meng D, Chen L, Wang X, Lv Z. The anabolism of volatile compounds during the pasteurization process of sea buckthorn ( Hippophae rhamnoides) pulp. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1823-1832. [PMID: 39285994 PMCID: PMC11401805 DOI: 10.1007/s13197-024-05943-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/06/2023] [Accepted: 01/29/2024] [Indexed: 09/19/2024]
Abstract
Pasteurization (PS) causes the abnormal changes in volatiles and off-flavors in juices and limit the commercial production of juices. Herein, the first study on the biochemical reaction of volatile and nonvolatile compounds in response to PS factors during the process of sea buckthorn pulp (SBP) was evaluated. Processing conditions (mainly 80 °C for 20 min) had significant effects on the volatile and nonvolatile compounds. The restricted unsaturated fatty acid metabolism led to the greatest decrease of 20.25% in esters with fruity odor, and furans, smelling like caramel and toast, exhibited the highest increase of 136.40% because of the enhancement of the Maillard reaction. Dimethyl sulfide and dimethyl trisulfide elicited a cooked onion-like off-flavor, generated mainly from Strecker degradation of sulfur-containing amino acids, strengthened by the high pH and sufficient substrates due to the highest consumption rates of 4.66% and 12.01% for organic acids and sugars. Reasonable temperature and time control are crucial to the improvement of the process for PS for the SBP industry. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05943-z.
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Affiliation(s)
- Yihan Mu
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
| | - Xuan Ao
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
| | - Zhichao Zhao
- Lanzhou Petrochemical Research Center, Petrochemical Research Institute, PetroChina, Lanzhou, 730060 China
| | - Dongwei Liu
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
| | - Dehao Meng
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
| | - Luyao Chen
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
| | - Xue Wang
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
| | - Zhaolin Lv
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
- Department of Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, 100083 China
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2
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Gençdağ E, Görgüç A, Anakiz S, Yilmaz FM. Processing of verjuice by ultrasound-assisted microwave heating: An assessment on the enzyme activity retention, technological parameters, and bioactive properties. FOOD SCI TECHNOL INT 2024; 30:545-554. [PMID: 37207287 DOI: 10.1177/10820132231176580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
The present study evaluated the effect of ultrasonication prior to microwave heating applied at 60 °C, 70 °C, and 80 °C on the quality characteristics of verjuice. The sole microwave heating and conventional heating were also performed at the same temperature levels, and effectiveness of three different treatments were evaluated. The required treatment times were decided based on obtaining <10% pectin methylesterase (PME) activity, and ultrasound pretreatment provided the least heating durations. Turbidity, browning index, and viscosity values increased by 3.4 to 14.8-fold, 0.24 to 1.26-fold, and 9.2% to 48.0%, respectively, after all thermal treatments, while Brix values decreased by 1.4% to 15.7%. Ultrasound pretreatment revealed relatively lower browning index in all temperature levels, and almost the highest viscosity values were obtained in sonication pretreated microwave heating as compared with sole microwave and conventional heating. The minimum turbidity value (0.035) was determined in ultrasound-assisted microwave heating at 60 °C. The highest antioxidant capacity (DPPH and ABTS) values were achieved by ultrasound-assisted microwave heating (up to 4.96 and 28.4 mmol Trolox equivalent (TE)/kg, respectively) followed by microwave heating (up to 4.30 and 27.0 mmol TE/kg) and conventional heating (up to 3.72 and 26.8 mmol TE/kg). Furthermore, ultrasonication resulted in better retentions of PME residual activity during 60 days of refrigerated storage (4 °C). Ultrasound pretreatment prior to microwave heating could be a convenient approach for juice processing by reducing the required treatment time and by conserving the quality parameters.
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Affiliation(s)
- Esra Gençdağ
- Department of Food Engineering, Faculty of Engineering, Aydın Adnan Menderes University, Efeler, Aydın, Türkiye
| | - Ahmet Görgüç
- Department of Food Engineering, Faculty of Engineering, Aydın Adnan Menderes University, Efeler, Aydın, Türkiye
| | - Sena Anakiz
- Department of Food Engineering, Faculty of Engineering, Aydın Adnan Menderes University, Efeler, Aydın, Türkiye
| | - Fatih Mehmet Yilmaz
- Department of Food Engineering, Faculty of Engineering, Aydın Adnan Menderes University, Efeler, Aydın, Türkiye
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3
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Salazar-Orbea G, García-Villalba R, Bernal MJ, Hernández-Jiménez A, Egea JA, Tomás-Barberán FA, Sánchez-Siles LM. Effect of Storage Conditions on the Stability of Polyphenols of Apple and Strawberry Purees Produced at Industrial Scale by Different Processing Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2541-2553. [PMID: 36706308 PMCID: PMC9912326 DOI: 10.1021/acs.jafc.2c07828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 01/14/2023] [Accepted: 01/17/2023] [Indexed: 06/18/2023]
Abstract
During a food product's life, storage conditions affect its composition of nutrients, bioactive compounds, and sensory attributes. In this research, strawberry and apple purees were selected as a model to examine how the storage of various purees industrially produced with different technologies affect the bioactive phenolic compounds, color, and sensory attributes. Specifically, fruit products processed on an industrial scale by different technologies including freezing, thermal treatment (mild and standard), and high-pressure processing were studied, as well as storage for up to 12 months at -20, 4, and 24 °C. In strawberry puree, storage conditions had a stronger impact on phenolic compound levels, particularly on anthocyanins, whereas in apple puree, the initial processing techniques exerted a greater influence than storage conditions, mainly caused by the hot or cold crushing processes. In general, proanthocyanidins were the major phenolic group and the most stable during storage, while anthocyanins were the group most affected by both processing and storage. Apple flavonols and dihydrochalcones were quite stable, while strawberry ellagitannins suffered higher degradations during storage. Through our analysis, it is found that during storage, the stability of polyphenols in each fruit is different, and processing and storage can be either detrimental or even beneficial. The selection of the ideal storage conditions (time and temperature) is a key factor to maintaining the polyphenol content in sensitive fruits such as strawberries. However, storage conditions are in some cases more important to minimizing the polyphenol losses than how the product is processed.
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Affiliation(s)
- Gabriela
L. Salazar-Orbea
- Quality,
Safety, and Bioactivity of Plant-Derived Foods, Centro de Edafología y Biología Aplicada del Segura-Consejo
Superior de Investigaciones Científicas (CEBAS-CSIC), 30100 Murcia, Spain
| | - Rocío García-Villalba
- Quality,
Safety, and Bioactivity of Plant-Derived Foods, Centro de Edafología y Biología Aplicada del Segura-Consejo
Superior de Investigaciones Científicas (CEBAS-CSIC), 30100 Murcia, Spain
| | - María J. Bernal
- Research
and Nutrition Department, Hero Group, 30820 Alcantarilla, Spain
- Institute
for Research and Nutrition, Hero Group, 5600 Lenzburg, Switzerland
| | | | - Jose A. Egea
- Quality,
Safety, and Bioactivity of Plant-Derived Foods, Centro de Edafología y Biología Aplicada del Segura-Consejo
Superior de Investigaciones Científicas (CEBAS-CSIC), 30100 Murcia, Spain
| | - Francisco A. Tomás-Barberán
- Quality,
Safety, and Bioactivity of Plant-Derived Foods, Centro de Edafología y Biología Aplicada del Segura-Consejo
Superior de Investigaciones Científicas (CEBAS-CSIC), 30100 Murcia, Spain
| | - Luis M. Sánchez-Siles
- Research
and Nutrition Department, Hero Group, 30820 Alcantarilla, Spain
- Institute
for Research and Nutrition, Hero Group, 5600 Lenzburg, Switzerland
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4
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Microwave decontamination process for hummus: A computational study with experimental validation. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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5
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Teleken JT, Dutra AC, Laurindo JB, Carciofi BAM. Numerical modeling of heating tomato pulp in continuous flow microwave‐assisted thermal processing: Estimation of quality parameters. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Affiliation(s)
- Jhony T. Teleken
- Department of Chemical Engineering Federal University of Maranhão São Luís Maranhão Brazil
| | - Anderson C. Dutra
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - João B. Laurindo
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Bruno A. M. Carciofi
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
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6
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Chang X, Zhang L, Xu Q, Zheng Z, Wang R, Li Z. Continuous flow microwave heating and sterilization for liquid food. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Abstract
Continuous flow microwave sterilization for liquid food has advantages of a short time and high retention rate of nutrients. However, uneven microwave heating is the critical factor restricting the industrialization of microwave sterilization. This paper reviews the up-to-date research on the continuous flow microwave heating and the continuous flow microwave sterilization system for liquid food. The causes of the non-uniformity of continuous flow microwave heating are thoroughly discussed and the methods of improving the uniformity are proposed. Finally, the recommendations for future research of continuous flow microwave sterilization for liquid food are presented.
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Affiliation(s)
- Xiaoling Chang
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
| | - Lixin Zhang
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
| | - Qing Xu
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
- Guangdong Intelligent Filling Technology Limited Company , Guangdong , Foshan , China
| | - Zhaoqi Zheng
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
| | - Ruifang Wang
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
| | - Zhanyong Li
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
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7
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Abea A, Gou P, Guàrdia MD, Picouet P, Kravets M, Bañón S, Muñoz I. Dielectric Heating: A Review of Liquid Foods Processing Applications. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2092746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Andres Abea
- Food Processing and Engineering, IRTA-TA, Monells, Spain
| | - Pere Gou
- Food Processing and Engineering, IRTA-TA, Monells, Spain
| | | | - Pierre Picouet
- USC 1422 GRAPPE, INRA, Ecole Supérieure d’Agricultures, Univ. Bretagne Loire, Angers, France
| | - Marina Kravets
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Murcia, Spain
| | - Sancho Bañón
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Murcia, Spain
| | - Israel Muñoz
- Food Processing and Engineering, IRTA-TA, Monells, Spain
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8
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Russo G, Gut JAW. Study of heat transfer coefficients and temperature distribution in a continuous flow pasteurizer with helical tubes using model fluids in laminar flow. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Modeling of continuous pasteurization is useful for predicting time-temperature history of the product and lethality. The use of helical tubes in the heat exchangers and holding tube can simplify modeling in laminar flow due to the narrowing of the residence time distribution. To present this approach, three model fluids (water, 80% glycerol/water and 1% carboxymethylcellulose) were processed in 25 conditions in a pilot scale unit and the overall heat transfer coefficients of the heater, cooler and holding tube were correlated with Reynolds and Prandtl numbers. For heater and cooler, 3–7 parameters were needed for a fair adjustment, while in the holding tube an average value was obtained. Using these correlations, a simple unidimensional model was simulated to predict the time-temperature history and lethality distribution. Simulation examples for processing at 90 °C provided the F-value contribution of each step showing that this model can be useful for process analysis and design.
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Affiliation(s)
- Guilherme Russo
- Department of Chemical Engineering , Universidade de São Paulo , Escola Politécnica, Av. Prof. Luciano Gualberto, trav.3, n.380 , São Paulo , SP 05508-010 , Brazil
| | - Jorge Andrey Wilhelms Gut
- Department of Chemical Engineering , Universidade de São Paulo , Escola Politécnica, Av. Prof. Luciano Gualberto, trav.3, n.380 , São Paulo , SP 05508-010 , Brazil
- Food Research Center (FoRC) , Universidade de São Paulo , São Paulo , SP , Brazil
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9
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Wu Y, Mu R, Li G, Li M, Lv W. Research progress in fluid and semifluid microwave heating technology in food processing. Compr Rev Food Sci Food Saf 2022; 21:3436-3454. [PMID: 35686487 DOI: 10.1111/1541-4337.12978] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 04/12/2022] [Accepted: 04/28/2022] [Indexed: 11/30/2022]
Abstract
Microwave is a form of electromagnetic radiation that has high penetration and heating efficiency in food processing. Uneven heating is the main problem of microwave processing, especially in solid foods. Fluid and semifluid media, which are good carriers in microwave processing, have uniform dielectric properties and good material fluidity. Herein, we review the development, application prospects, and limitations of microwave in fluid and semifluid food processing and the research progress in microwave heating with steam as carrier. The mixture of generated steam and tiny micro droplets from food material under the action of microwave can absorb microwave and transfer heat evenly, which effectively improves the uniformity of microwave heating. Due to the relatively uniform dielectric properties and consistent texture of fluid and semifluid food materials, uneven heating phenomenon during their microwave processing can be significantly inhibited. Based on the development of microwave heating technology and equipment design, the microbial inactivation and enzyme inhibition in fluid and semifluid food were improved and food product with better retention of nutrients and sensory profile were produced. Also, microwave radiation can be used to prepare the printing material or process the printed product for 3D food printing, which enhances the added value of 3D printed products and the personalization of food manufacturing. In future research, intelligent control technology can be applied in the microwave processing of fluid and semifluid food materials for various applications. Therefore, the processing conditions can be adjusted automatically.
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Affiliation(s)
- Yiran Wu
- College of Engineering, China Agricultural University, Beijing, China
| | - Rongyi Mu
- College of Engineering, China Agricultural University, Beijing, China
| | - Guohua Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Mengge Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing, China
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10
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Hu L, Wang Y, Guo C, Lai K, Luan D. Exploring the microwave non‐thermal effects on the fatty acid composition of Atlantic salmon (
Salmo salar
) during pasteurization using the same time–temperature profiles method. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Leiqi Hu
- Engineering Research Center of Food Thermal‐Processing Technology Shanghai Ocean University Shanghai China
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Yifen Wang
- Biosystems Engineering Department Auburn University Auburn AL USA
| | - Changkai Guo
- Engineering Research Center of Food Thermal‐Processing Technology Shanghai Ocean University Shanghai China
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Keqiang Lai
- Engineering Research Center of Food Thermal‐Processing Technology Shanghai Ocean University Shanghai China
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Donglei Luan
- Engineering Research Center of Food Thermal‐Processing Technology Shanghai Ocean University Shanghai China
- College of Food Science and Technology Shanghai Ocean University Shanghai China
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11
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The optimal time-temperature conditions for orange juice microwave−assisted pasteurization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Oishi TK, Gut JAW. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0335] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Continuous pasteurization of liquid foods has to provide the desired lethality level to guarantee food safety with minimum degradation of quality attributes (sensorial and nutritional characteristics) and high energy efficiency. To optimize quality and cost, a thermal process should be modeled considering flow, heat transfer and mass dispersion principles; however, flow through helical tubes and microwave heating require a complex 3D multiphysics approach. Herein a simplified 2D approach is presented to model a hybrid pasteurization unit with conventional and microwave heating under laminar flow to predict axial and radial distributions of temperature and residual activity of a microorganism or enzyme. A study case of 20 °Brix mango puree (power law fluid) processing is used to test the model based on an existing pilot plant unit. Results were useful to compare conventional and microwave heating regarding the process sterilization value and model can be used for process analysis, design and optimization.
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Affiliation(s)
- Tamires K. Oishi
- Department of Chemical Engineering , Universidade de São Paulo , Escola Politécnica , 05424-970 , São Paulo , Brazil
| | - Jorge A. W. Gut
- Department of Chemical Engineering , Universidade de São Paulo , Escola Politécnica , 05424-970 , São Paulo , Brazil
- Universidade de São Paulo, FoRC, Food Research Center , São Paulo , Brazil
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13
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Zhang Y, Yang H, Yan B, Zhu H, Gao W, Zhao J, Zhang H, Chen W, Fan D. Continuous flow microwave system with helical tubes for liquid food heating. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110409] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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14
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Fortes NHM, Gut JAW. Correction of residence time distribution measurements for short holding times in pasteurization processes. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0109] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
When in-line cells are used for obtaining residence time distribution (RTD) data from systems with short residence time, the signal distortion caused by the cell can compromise the results. A procedure to correct such distortion using convolution of signals in the time domain is proposed. First, the RTD of the cell is characterized, and then the E-curve of an RTD model is convoluted with the cell curve. The convoluted E-curve is fitted to the experimental data by adjusting the mean time and the model parameter. The procedure is demonstrated using a pilot scale pasteurization unit with two heaters, one cooler and six options of holding tube. Pulse experiments were performed, E-curves were obtained for each process step and five RTD models were tested. The convolution procedure was successful in removing the distortion caused by the detection cell, which was very significant for the holding tubes.
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Affiliation(s)
- Nilo H. M. Fortes
- Department of Chemical Engineering , Escola Politécnica, University of São Paulo , São Paulo , SP , 05588-000 , Brazil
| | - Jorge A. W. Gut
- Department of Chemical Engineering , Escola Politécnica, University of São Paulo , São Paulo , SP , 05588-000 , Brazil
- FoRC – Food Research Center, University of São Paulo , São Paulo , SP , 05508-080 , Brazil
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15
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Guo W, P S, Gharibzahedi SMT, Guo Y, Wang Y. Effects of temperature and fluid velocity on beer pasteurization in open and closed loop heating systems: numerical modeling and simulation. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0313] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractA two-dimensional symmetric heat transfer model and a fluid rotation model were established to study beer pasteurization process through the COMSOL Multiphysics software. Two heating modes, including closed-loop heating (CLH) and open-loop heating (OLH), were considered. There was a significant natural convection phenomenon in both heating systems. However, the natural convection became weaker with a gradual increase in the heating temperature of the beer. The maximum fluid velocity (FV) in CLH and OLH modes was 69.34 and 43.74 mm/s, respectively. After heating at 333.13 K for 20 min, the minimum and maximum pasteurization unit (PU) values in CLH were 55 and 59, respectively, while the corresponding values for OLH were 30 and 55, respectively. The pasteurization effect under the CLH mode was better than the OLH one. The heat transfer was also affected by fluid flow (laminar and turbulence) patterns. The PU value was nonlinearly related to the FV. The optimal FV can be obtained at ∼50 mm/s.
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Affiliation(s)
- Wei Guo
- Independent Research Scientist, 3 Xicheng, Nanhu, Macheng City, Hubei, 438300, China
| | - Sanjeevi P
- Key Laboratory of Advanced Process Control for Light Industry, Ministry of Education, Jiangnan University, Wuxi, 214122, China
| | | | - Ya Guo
- Key Laboratory of Advanced Process Control for Light Industry, Ministry of Education, Jiangnan University, Wuxi, 214122, China
- Department of Bioengineering, University of Missouri, Columbia, MO, 65211, USA
| | - Yingkuan Wang
- Chinese Academy of Agricultural Engineering, Beijing, 100125, China
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16
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Atuonwu JC, Leadley C, Bosman A, Tassou SA. High‐pressure processing, microwave, ohmic, and conventional thermal pasteurization: Quality aspects and energy economics. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13328] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- James C. Atuonwu
- Centre for Sustainable Energy use in Food Chains, Institute of Energy FuturesBrunel University London Uxbridge UK
| | | | | | - Savvas A. Tassou
- Centre for Sustainable Energy use in Food Chains, Institute of Energy FuturesBrunel University London Uxbridge UK
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17
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Siguemoto ÉS, Purgatto E, Hassimotto NM, Gut JA. Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.111] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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18
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Siguemoto ÉS, Pires MN, Funcia EDS, Gut JAW. Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: Residence time distribution, time–temperature history, and integrated lethality. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12910] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Érica Sayuri Siguemoto
- Department of Chemical Engineering, Escola PolitécnicaUniversity of São Paulo São Paulo Brazil
| | - Marcos Neves Pires
- Department of Chemical Engineering, Escola PolitécnicaUniversity of São Paulo São Paulo Brazil
| | | | - Jorge Andrey Wilhelms Gut
- Department of Chemical Engineering, Escola PolitécnicaUniversity of São Paulo São Paulo Brazil
- FoRC—Food Research CenterUniversity of São Paulo São Paulo Brazil
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