1
|
Inactivation kinetics of Bacillus atrophaeus in liquid hydrogen peroxide for aseptic package sterilization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
2
|
Ayeni AO, Samuel IT, Adekeye BT, Agboola O, Nwinyi OC, Oladokun O, Ayoola AA, Elehinafe FB. Inactivation kinetics and thermodynamics assessments of Geobacillus stearothermophilus during thermal sterilization for products safety. SOUTH AFRICAN JOURNAL OF CHEMICAL ENGINEERING 2022. [DOI: 10.1016/j.sajce.2022.09.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
|
3
|
Reddy RS, Arepally D, Datta AK. Inverse problems in food engineering: A review. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
4
|
Kubo MTK, Baicu A, Erdogdu F, Poças MF, Silva CLM, Simpson R, Vitali AA, Augusto PED. Thermal processing of food: Challenges, innovations and opportunities. A position paper. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mirian T. K. Kubo
- Enzyme and Cell Engineering Laboratory, Université de Technologie de Compiègne, Umr Cnrs 7025, Compiègne, France
| | - Adina Baicu
- The Global Harmonization Initiative (GHI), Vienna, Austria
| | - Ferruh Erdogdu
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Maria Fátima Poças
- Universidade Católica Portuguesa, Cbqf - Centro de Biotecnologia E Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Cristina L. M. Silva
- Universidade Católica Portuguesa, Cbqf - Centro de Biotecnologia E Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Ricardo Simpson
- Departamento de Ingeniería Química Y Ambiental, Universidad Técnica Federico Santa María, Valparaíso, Chile
- Centro Regional de Estudios En Alimentos Y Salud (Creas) Conicyt-Regional Gore Valparaíso Project R17A10001, Avenida Universidad 330, Curauma, Valparaíso, Chile
| | | | - Pedro E. D. Augusto
- Department of Agri-food Industry, Food and Nutrition (Lan), Luiz de Queiroz College of Agriculture (Esalq), University of São Paulo (Usp), Piracicaba, Brazil
- Food and Nutrition Research Center (Napan), University of São Paulo (Usp), São Paulo, Brazil
| |
Collapse
|
5
|
Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches. Foods 2021; 10:foods10112630. [PMID: 34828909 PMCID: PMC8619176 DOI: 10.3390/foods10112630] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 10/25/2021] [Accepted: 10/26/2021] [Indexed: 01/20/2023] Open
Abstract
Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products, possessing important nutritional benefits for human health. During fruit and vegetable processing, this bioactive compound is prone to various modes of degradation, with temperature and oxygen being recognised as the main factors responsible for this nutritional loss. Consequently, Vitamin C is frequently used as an index of the overall quality deterioration of such products during processing and post-processing storage and handling. Traditional preservation methods, such as thermal processing, drying and freezing, are often linked to a substantial Vitamin C loss. As an alternative, novel techniques or a combination of various preservation steps ("hurdles") have been extensively investigated in the recent literature aiming at maximising Vitamin C retention throughout the whole product lifecycle, from farm to fork. In such an integrated approach, it is important to separately study the effect of each preservation step and mathematically describe the impact of the prevailing factors on Vitamin C stability, so as to be able to optimise the processing/storage phase. In this context, alternative mathematical approaches have been applied, including more sophisticated ones that incorporate parameter uncertainties, with the ultimate goal of providing more realistic predictions.
Collapse
|
6
|
Giannakourou MC, Saltaouras KP, Stoforos NG. On optimum dynamic temperature profiles for thermal inactivation kinetics determination. J Food Sci 2021; 86:2172-2193. [PMID: 34056729 DOI: 10.1111/1750-3841.15770] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 03/30/2021] [Accepted: 04/18/2021] [Indexed: 01/07/2023]
Abstract
Determination of inactivation kinetics, associated with thermal processing of foods and obtained from dynamic temperature experiments, requires carefully designed experiments, the primary element being the selection of the appropriate temperature profile along with a carefully planned sampling schedule. In the present work, a number of different dynamic temperature profiles were investigated in terms of their ability to generate accurate kinetic parameters with low confidence intervals (CIs). Although alternative models have been also tested, our work was concentrated on thermal inactivation kinetics that could be described by the classical D-z values. A pair of D and z values was assumed, and for each temperature profile tested, concentration data at different processing times were generated through the appropriate models. Next, an error (up to ±2.5% or ±5%) was introduced on these theoretical values to generate pseudo-experimental data, and the back-calculation of the assumed kinetic parameters by non-linear regression was performed. The accuracy and the 95% CIs of the estimated kinetic parameters were evaluated; joint confidence regions were also constructed to investigate parameters correlation. The effect of temperature profile pattern, level of error, number of experimental points, and reference temperature was assessed. A stepwise increasing and a single triangle-pattern temperature profile were the best profiles among those tested. As a general observation, based on different kinetic models investigated, temperature profiles and sampling intervals that result in concentration versus time diagrams having shapes as suggested by the primary model used when isothermally applied are not considered appropriate for parameter estimation.
Collapse
Affiliation(s)
- Maria C Giannakourou
- Department of Food Science and Technology, University of West Attica, Athens, Greece
| | | | - Nikolaos G Stoforos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| |
Collapse
|
7
|
Jiménez N, Bassama J, Bohuon P. Estimation of the kinetic parameters of anthocyanins degradation at different water activities during treatments at high temperature (100–140 °C) using an unsteady-state 3D model. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109951] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
8
|
Samsudin H, Auras R, Burgess G, Dolan K, Soto-Valdez H. Migration of antioxidants from polylactic acid films, a parameter estimation approach: Reparameterization of the Arrhenius equation. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107208] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
9
|
Dynamic analysis of growth of Salmonella spp. in raw ground beef – Estimation of kinetic parameters, sensitivity analysis, and Markov Chain Monte Carlo simulation. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106845] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
10
|
Huang L, Li C. Growth of Clostridium perfringens in cooked chicken during cooling: One-step dynamic inverse analysis, sensitivity analysis, and Markov Chain Monte Carlo simulation. Food Microbiol 2020; 85:103285. [DOI: 10.1016/j.fm.2019.103285] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 06/12/2019] [Accepted: 07/31/2019] [Indexed: 11/29/2022]
|
11
|
Muramatsu Y, Dolan KD, Mishra DK. Factors influencing estimation of thermal inactivation parameters in low-moisture foods using a test cell. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
12
|
Prediction of thermal induced color changes of chicken breast meat during convective roasting: A combined mechanistic and kinetic modelling approach. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
13
|
Manthou E, Tarlak F, Lianou A, Ozdemir M, Zervakis GI, Panagou EZ, Nychas GJE. Prediction of indigenous Pseudomonas spp. growth on oyster mushrooms (Pleurotus ostreatus) as a function of storage temperature. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.062] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
14
|
Xanthopoulos G, Athanasiou A, Sempou A, Lentzou D, Templalexis C, Boudouvis A. Study of the Drying Rate and Colour Kinetics during Stepwise Air-Drying of Apricot Halves. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0372] [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
AbstractThe drying rate and colour kinetics of apricot halves were studied during stepwise air-drying compared to continuous drying. The tested stepwise temperature profiles exhibited two successive falling rate periods, which differed from the drying rate period of the constant drying temperature profile. Three chromatic indices, namely browning index, chroma and hue were analysed. The analysis showed that treatment with ascorbic acid was more effective during the step up temperature profile, whilst its antioxidant activity was lost during the step down temperature profile due to the initially used high drying temperatures. The chromatic indices were described by a modified kinetic model, the parameters of which were estimated by the Levenberg–Marquardt optimization algorithm and in all cases was derived R2adj≥ 0.88 and MRD < 4.88%.
Collapse
Affiliation(s)
- G. Xanthopoulos
- Department of Natural Resources Management and Agricultural Engineering, Agricultural University of Athens, 75 Iera Odos Str., Athens, 11855, Greece
| | - A. Athanasiou
- Department of Natural Resources Management and Agricultural Engineering, Agricultural University of Athens, 75 Iera Odos Str., Athens, 11855, Greece
| | - A. Sempou
- School of Chemical Engineering, National Technical University of Athens, 9 Heroon Polytechniou Str., Zografou, 15780, Greece
| | - D. Lentzou
- Department of Natural Resources Management and Agricultural Engineering, Agricultural University of Athens, 75 Iera Odos Str., Athens, 11855, Greece
| | - Ch. Templalexis
- Department of Natural Resources Management and Agricultural Engineering, Agricultural University of Athens, 75 Iera Odos Str., Athens, 11855, Greece
| | - A.G. Boudouvis
- School of Chemical Engineering, National Technical University of Athens, 9 Heroon Polytechniou Str., Zografou, 15780, Greece
| |
Collapse
|
15
|
Dolan KD, Meredith H, Bolton DJ, Valdramidis VP. Coupling the dynamics of diffused gases and microbial growth in modified atmosphere packaging. Int J Food Microbiol 2019; 292:31-38. [PMID: 30562671 DOI: 10.1016/j.ijfoodmicro.2018.11.027] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 09/06/2018] [Accepted: 11/27/2018] [Indexed: 11/16/2022]
Abstract
Coupling microbial dynamics with the complete dynamics of the packaging gases is still a challenge. In this work the microbial growth kinetic parameters for Pseudomonas and Lactic Acid Bacteria (LAB) in MAP are identified based on accurate estimation of diffusivity of gases and parameter scaled sensitivity approaches. The microbial dynamics are also compared with those estimated based on partial pressure measurement. Scaled sensitivity coefficient analysis using dissolved gases as variable inputs, shows that in most cases the only coefficients large enough for estimation were those for CO2max-diss, and for μmax. The current data showed that dissolved gases led significant differences on the microbial parameter of CO2max values when compared with the headspace gases. On the other hand, the (so-called) dissolved specific growth rate follows a clear trend down for both microorganisms in relation to the increase of the initial headspace CO2. Finally, current results indicate a possible correlation between CO2max-diss, CO2max-headspace, and μmax as functions of CO2init.
Collapse
Affiliation(s)
- K D Dolan
- College of Agriculture & Natural Resources, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA
| | - H Meredith
- Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - D J Bolton
- Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - V P Valdramidis
- Faculty of Health Sciences, Department of Food Sciences and Nutrition, University of Malta, Msida MSD 2080, Malta; Centre of Molecular Medicine and Biobanking, University of Malta, Msida MSD 2080, Malta.
| |
Collapse
|
16
|
Hwang CA, Huang L. Growth and survival of Bacillus cereus from spores in cooked rice – One-step dynamic analysis and predictive modeling. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.036] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
17
|
Ghaitaranpour A, Koocheki A, Mohebbi M, Ngadi MO. Effect of deep fat and hot air frying on doughnuts physical properties and kinetic of crust formation. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.07.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
18
|
|
19
|
Greiby I, Mishra DK, Dolan KD, Siddiq M. Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.11.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
20
|
Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage. Food Res Int 2017; 94:29-35. [DOI: 10.1016/j.foodres.2017.01.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2016] [Revised: 01/11/2017] [Accepted: 01/15/2017] [Indexed: 11/17/2022]
|
21
|
Garre A, Fernández PS, Lindqvist R, Egea JA. Bioinactivation: Software for modelling dynamic microbial inactivation. Food Res Int 2017; 93:66-74. [DOI: 10.1016/j.foodres.2017.01.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2016] [Revised: 01/12/2017] [Accepted: 01/15/2017] [Indexed: 11/28/2022]
|
22
|
Cattani F, Dolan KD, Oliveira SD, Mishra DK, Ferreira CAS, Periago PM, Aznar A, Fernandez PS, Valdramidis VP. One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes. Food Res Int 2016; 89:614-619. [PMID: 28460957 DOI: 10.1016/j.foodres.2016.08.027] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2016] [Revised: 08/08/2016] [Accepted: 08/22/2016] [Indexed: 10/21/2022]
Abstract
Bacillus sporothermodurans produces highly heat-resistant endospores, that can survive under ultra-high temperature. High heat-resistant sporeforming bacteria are one of the main causes for spoilage and safety of low-acid foods. They can be used as indicators or surrogates to establish the minimum requirements for heat processes, but it is necessary to understand their thermal inactivation kinetics. The aim of the present work was to study the inactivation kinetics under both static and dynamic conditions in a vegetable soup. Ordinary least squares one-step regression and sequential procedures were applied for estimating these parameters. Results showed that multiple dynamic heating profiles, when analyzed simultaneously, can be used to accurately estimate the kinetic parameters while significantly reducing estimation errors and data collection.
Collapse
Affiliation(s)
- F Cattani
- Laboratório de Imunologia e Microbiologia, Faculdade de Biociências, PUCRS, Brazil.
| | - K D Dolan
- Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; Department of Biosystems & Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA
| | - S D Oliveira
- Laboratório de Imunologia e Microbiologia, Faculdade de Biociências, PUCRS, Brazil
| | - D K Mishra
- Department of Biosystems & Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA; Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - C A S Ferreira
- Laboratório de Imunologia e Microbiologia, Faculdade de Biociências, PUCRS, Brazil
| | - P M Periago
- Department of Food Engineering and Agricultural Machinery, Institute of Vegetable Biotechnology, Regional Campus of International Excellence "Campus Mare Nostrum", Technical University of Cartagena (UPCT), P. Alfonso XIII, No. 48, 30203 Cartagena, Spain
| | - A Aznar
- Department of Food Engineering and Agricultural Machinery, Institute of Vegetable Biotechnology, Regional Campus of International Excellence "Campus Mare Nostrum", Technical University of Cartagena (UPCT), P. Alfonso XIII, No. 48, 30203 Cartagena, Spain
| | - P S Fernandez
- Department of Food Engineering and Agricultural Machinery, Institute of Vegetable Biotechnology, Regional Campus of International Excellence "Campus Mare Nostrum", Technical University of Cartagena (UPCT), P. Alfonso XIII, No. 48, 30203 Cartagena, Spain.
| | - V P Valdramidis
- Department of Food Studies and Environmental Health, Faculty of Health Sciences, University of Malta, Msida, Malta.
| |
Collapse
|
23
|
Nayak B, Liu RH, Tang J. Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review. Crit Rev Food Sci Nutr 2016; 55:887-919. [PMID: 24915381 DOI: 10.1080/10408398.2011.654142] [Citation(s) in RCA: 219] [Impact Index Per Article: 27.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Understanding the influence of processing operations such as drying/dehydration, canning, extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the phytochemicals of fruits, vegetables, and grains is important in retaining the health benefiting properties of these antioxidative compounds in processed food products. Most of the previous investigations in the literature on the antioxidants of fruits, vegetables, and grains have shown that food-processing operations reduced the antioxidants of the processed foods, which is also the usual consumer perception. However, in the last decade some articles in the literature reported that the evaluation of nutritional quality of processed fruits and vegetables not only depend on the quantity of vitamin C but should include analyses of other antioxidant phytochemicals and antioxidant activity. Thermal processing increased the total antioxidant activity of tomato and sweet corn. Most importantly, analysis also depends on the condition, type, and mechanism of antioxidant assays used. This review aims to provide concise information on the influence of various thermal and nonthermal food-processing operations on the stability and kinetics of health beneficial phenolic antioxidants of fruits, vegetables, and grains.
Collapse
Affiliation(s)
- Balunkeswar Nayak
- a Department of Food Science and Technology , University of Nebraska , Lincoln , NE , USA
| | | | | |
Collapse
|
24
|
Zhu S, Chen G. Explicit numerical solutions of a microbial survival model under nonisothermal conditions. Food Sci Nutr 2016; 4:284-9. [PMID: 27004117 PMCID: PMC4779493 DOI: 10.1002/fsn3.288] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2015] [Revised: 08/06/2015] [Accepted: 08/09/2015] [Indexed: 11/10/2022] Open
Abstract
Differential equations used to describe the original and modified Geeraerd models were, respectively, simplified into an explicit equation in which the integration of the specific inactivation rate with respect to time was numerically approximated using the Simpson's rule. The explicit numerical solutions were then used to simulate microbial survival curves and fit nonisothermal survival data for identifying model parameters in Microsoft Excel. The results showed that the explicit numerical solutions provided an easy way to accurately simulate microbial survival and estimate model parameters from nonisothermal survival data using the Geeraerd models.
Collapse
Affiliation(s)
- Si Zhu
- Center for Excellence in Post‐Harvest TechnologiesNorth Carolina A&T State UniversityThe North Carolina Research Campus, 500 Laureate WayKannapolisNorth Carolina28081
| | - Guibing Chen
- Center for Excellence in Post‐Harvest TechnologiesNorth Carolina A&T State UniversityThe North Carolina Research Campus, 500 Laureate WayKannapolisNorth Carolina28081
| |
Collapse
|
25
|
García MR, Vilas C, Herrera JR, Bernárdez M, Balsa-Canto E, Alonso AA. Quality and shelf-life prediction for retail fresh hake (Merluccius merluccius). Int J Food Microbiol 2015; 208:65-74. [DOI: 10.1016/j.ijfoodmicro.2015.05.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2014] [Revised: 02/18/2015] [Accepted: 05/23/2015] [Indexed: 10/23/2022]
|
26
|
Ling B, Tang J, Kong F, Mitcham EJ, Wang S. Kinetics of Food Quality Changes During Thermal Processing: a Review. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1398-3] [Citation(s) in RCA: 93] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
27
|
Monte Carlo modelling of non-isothermal degradation of two cyanidin-based anthocyanins in aqueous system at high temperatures and its impact on antioxidant capacities. Food Chem 2014; 148:342-50. [DOI: 10.1016/j.foodchem.2013.10.060] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2013] [Revised: 10/12/2013] [Accepted: 10/14/2013] [Indexed: 11/17/2022]
|
28
|
Sólyom K, Solá R, Cocero MJ, Mato RB. Thermal degradation of grape marc polyphenols. Food Chem 2014; 159:361-6. [PMID: 24767067 DOI: 10.1016/j.foodchem.2014.03.021] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2013] [Revised: 01/30/2014] [Accepted: 03/05/2014] [Indexed: 11/25/2022]
Abstract
Bioactive compounds of wine making by-products are of interest in food, cosmetics and pharmaceutical industries. Extraction of antioxidants under mild conditions is time-consuming, giving ground to the development of intensification processes where the operation at high temperature may deteriorate extract quality. This study examined thermal degradation of grape marc and its filtered extract (80, 100 and 150°C). The decrease in anthocyanin content was modelled under non-isothermal conditions by first order kinetics, using the Arrhenius equation. Simulated degradation under isothermal heating showed that the grape marc is more sensitive by one order of magnitude to heat than the filtered extract. This tendency was also confirmed by analyses of the total phenolic content and antioxidant activity. It is suggested that an optimal combination of temperature, treatment time and also raw material environment could be found in process intensification.
Collapse
Affiliation(s)
- Katalin Sólyom
- University of Valladolid, Industrial Engineering School, Department of Chemical Engineering and Environmental Technology, High Pressure Processes Group, C/Dr. Mergelina, s/n, 47011 Valladolid, Spain
| | - Ruth Solá
- University of Valladolid, Industrial Engineering School, Department of Chemical Engineering and Environmental Technology, High Pressure Processes Group, C/Dr. Mergelina, s/n, 47011 Valladolid, Spain
| | - María José Cocero
- University of Valladolid, Industrial Engineering School, Department of Chemical Engineering and Environmental Technology, High Pressure Processes Group, C/Dr. Mergelina, s/n, 47011 Valladolid, Spain
| | - Rafael B Mato
- University of Valladolid, Industrial Engineering School, Department of Chemical Engineering and Environmental Technology, High Pressure Processes Group, C/Dr. Mergelina, s/n, 47011 Valladolid, Spain.
| |
Collapse
|
29
|
Chen G. Estimating microbial survival parameters from dynamic survival data using Microsoft Excel. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12159] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Guibing Chen
- Center for Excellence in Post-Harvest Technologies; North Carolina A&T State University; The North Carolina Research Campus; 500 Laureate Way; Kannapolis; NC 28081; USA
| |
Collapse
|
30
|
Matsuda H, Llave Y, Fukuoka M, Sakai N. Color changes in fish during grilling – Influences of heat transfer and heating medium on browning color. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.11.027] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
31
|
Marete EN, Jacquier JC, O'Riordan D. Effect of processing temperature on the stability of parthenolide in acidified feverfew infusions. Food Res Int 2013. [DOI: 10.1016/j.foodres.2011.03.042] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
32
|
Affiliation(s)
- Kirk D. Dolan
- Department of Food Science and Nutrition, Michigan State University, East Lansing, Michigan 48824;
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824
| | - Dharmendra K. Mishra
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824
- Nestlé Nutrition, Fremont, Michigan 49412
| |
Collapse
|
33
|
|
34
|
Sulaiman R, Dolan KD, Mishra DK. Simultaneous and sequential estimation of kinetic parameters in a starch viscosity model. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.08.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
35
|
Chen G. A comparison of two methods for estimating microbial survival parameters from dynamic survival data. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12058] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Guibing Chen
- Center for Excellence in Post-Harvest Technologies; The North Carolina Research Campus; North Carolina A&T State University; 500 Laureate Way; Kannapolis; NC; 28081; USA
| |
Collapse
|
36
|
Sulaiman R, Dolan KD. Effect of amylose content on estimated kinetic parameters for a starch viscosity model. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.07.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
37
|
HABERBECK LETÍCIAUNGARETTI, DANNENHAUER CRISTIANO, SALOMÃO BEATRIZDECÁSSIAMARTINS, DE ARAGÃO GLAUCIAMARIAFALCÃO. ESTIMATION OF THE THERMOCHEMICAL NONISOTHERMAL INACTIVATION BEHAVIOR OF BACILLUS COAGULANS
SPORES IN NUTRIENT BROTH WITH OREGANO ESSENTIAL OIL. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00745.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
38
|
Modeling microbial kinetics as a function of temperature: Evaluation of dynamic experiments to identify the growth/inactivation interface. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.03.037] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
39
|
Zhao X, Wei Y, Wang Z, Chen F, Ojokoh AO. Reaction Kinetics in Food Extrusion: Methods and Results. Crit Rev Food Sci Nutr 2011; 51:835-54. [DOI: 10.1080/10408398.2010.483023] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
40
|
|
41
|
Patras A, Brunton NP, O'Donnell C, Tiwari B. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends Food Sci Technol 2010. [DOI: 10.1016/j.tifs.2009.07.004] [Citation(s) in RCA: 539] [Impact Index Per Article: 38.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
42
|
|
43
|
Lai K, Dolan K, Ng P. Inverse Method to Estimate Kinetic Degradation Parameters of Grape Anthocyanins in Wheat Flour Under Simultaneously Changing Temperature and Moisture. J Food Sci 2009; 74:E241-9. [DOI: 10.1111/j.1750-3841.2009.01171.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
44
|
Accurate estimation of cardinal growth temperatures of Escherichia coli from optimal dynamic experiments. Int J Food Microbiol 2008; 128:89-100. [DOI: 10.1016/j.ijfoodmicro.2008.07.007] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2008] [Revised: 07/02/2008] [Accepted: 07/06/2008] [Indexed: 11/21/2022]
|
45
|
Harbourne N, Jacquier JC, Morgan DJ, Lyng JG. Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.03.023] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
46
|
Valdramidis V, Geeraerd A, Bernaerts K, Van Impe J. Identification of non-linear microbial inactivation kinetics under dynamic conditions. Int J Food Microbiol 2008; 128:146-52. [DOI: 10.1016/j.ijfoodmicro.2008.06.036] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2008] [Revised: 06/09/2008] [Accepted: 06/29/2008] [Indexed: 11/25/2022]
|
47
|
Lei H, Fulcher RG, Ruan R, Lengerich BV. Empirical Modeling of Mean Residence Time in a Co-Rotating Twin-Screw Extruder with Rice Flour. Cereal Chem 2008. [DOI: 10.1094/cchem-85-2-0230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Hanwu Lei
- Dept. Agricultural and Biosystems Engineering, South Dakota State University, 1400 North Campus Drive, Brookings, SD 57007
- Dept. Bioproducts and Biosystems Engineering, University of Minnesota, 1390 Eckles Ave., St. Paul, MN 55108
| | - R. Gary Fulcher
- Dept. Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108
- Dept. Food Science, University of Manitoba, Winnipeg, MB, Canada, R3T 2N2, Phone: 204-474-9065. Fax: 204-474-7630.
| | - Roger Ruan
- Dept. Bioproducts and Biosystems Engineering, University of Minnesota, 1390 Eckles Ave., St. Paul, MN 55108
- Dept. Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108
- Yangtz Scholar Distinguished Guest Professor, Nanchang University
- Corresponding author. Phone: 612-625-1710. Fax: 612-624-3005. E-mail address:
| | | |
Collapse
|
48
|
|
49
|
Abstract
This paper deals with kinetics of quality changes during food frying. The quality parameters of interests include color, texture, viscoelastic properties, volume/density, and nutraceuticals (Omega 3 fatty acids). The kinetic theory and determination methodology under isothermal/non-isothermal conditions are also reviewed. This paper presents the reported reaction rate constant, order of reaction, and activation energy for specific quality changes including phenomenological observations and important speculations. The changes of color, textural, and viscoelastic properties generally followed a first order reaction. In some studies, activation energy analysis could have been improved by applying corresponding system temperatures for the quality change reactions of interest. The kinetic information on volume/density changes and thermal degradation of nutraceutical is still limited to experimental observations of the changes.
Collapse
Affiliation(s)
- Fransiskus Hindra
- Department of Agricultural and Bioresource Engineering, University of Saskatchewan, S7N 5A9, Saskatoon, SK, Canada
| | | |
Collapse
|
50
|
|