Estudo da cinética de inativação térmica da pectinesterase em suco de laranja natural minimamente processado.

Tribess, Tatiana Beatrís

doi:10.11606/d.3.2003.tde-04052005-172452

Cited by 7 publications

(7 citation statements)

References 29 publications

(27 reference statements)

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“…According to Della Torre et al. (2003), minimally processed OJ is better accepted by consumers when compared with commercially pasteurized OJ because this product can attend to the exigent consumers and meet a worldwide trend of ready‐to‐eat products, is more practical than the domestically manufactured and, in this case, is very close to the freshly squeezed OJ (Tribess 2003). …”

Section: Introductionmentioning

confidence: 99%

“…Tribess and Tadini (2006), studying PME inactivation kinetics during continuous minimal pasteurization of single-strength OJ from blends with controlled pH, used a two-component kinetic model to fit the experimental data, demonstrating a more accurate method to predict PME inactivation conditions. According to Della Torre et al (2003), minimally processed OJ is better accepted by consumers when compared with commercially pasteurized OJ because this product can attend to the exigent consumers and meet a worldwide trend of ready-to-eat products, is more practical than the domestically manufactured and, in this case, is very close to the freshly squeezed OJ (Tribess 2003).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Effect of Refrigerated Storage on Sensory Profile and Physical-Chemical Characteristics of Minimally Pasteurized Orange Juice

Tribess¹,

Rodas²,

Torre³

et al. 2009

Journal of Food Processing and Preservation

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Minimal pasteurization of orange juice (OJ) consists of using minimum holding time and temperature to ensure partial inactivation of pectin methylesterase (PME). This process produces juice with preserved sensory attributes and has a better acceptance by consumers when compared with commercially pasteurized OJ. Sensory profile and physical‐chemical characteristics of minimally processed OJ was determined, during refrigerated storage, for two OJ blends with different pH values and the same level of PME thermal inactivation. A selected and trained sensorial panel (n = 16) performed sensory analysis, based on a quantitative descriptive analysis, twice a week for 30 days, evaluating the attributes of appearance (suspended particles and color intensity), odor (natural orange and fermented orange) and flavor (orange characteristic, fermented orange, acid and bitter taste). Storage presented great effect on OJ sensory profile; however, it was not noticeable on physical‐chemical characteristics. PRACTICAL APPLICATIONS Minimal pasteurization of orange juice (OJ) consists of using minimum holding time and temperature to ensure partial inactivation of pectin methylesterase. This process produces juice with longer shelf life than fresh squeezed orange juice, preserved sensory attributes and better acceptance by consumers when compared with commercially pasteurized OJ. This study can contribute for quality evaluation of minimally pasteurized OJ under refrigeration.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effect of Refrigerated Storage on Sensory Profile and Physical-Chemical Characteristics of Minimally Pasteurized Orange Juice

Tribess¹,

Rodas²,

Torre³

et al. 2009

Journal of Food Processing and Preservation

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“…The pasteurization step consists of a moderate thermal treatment used for foods to annihilate vegetative microorganisms, such as pathogens, and inactivation of enzymes (JOGEN, 2002). The orange pasteurization process takes place at a minimum temperature of 95 ºC, for 20 seconds, to then be cooled and packaged (TRIBESS, 2003).…”

Section: Methodsmentioning

confidence: 99%

Fresh and pasteurized orange juice analysis by TXRF

Milani

Andrello

2021

Semina: Ciênc. Ex. Tech.

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Orange is considered the main product of the Brazilian citrus agro-industrial complex. However, in the end of 2016, the ANVISA pointed out orange as a risky product due to contamination using pesticides in its cultivation. Therefore, in this context, an analysis of the chemical elements present in fresh and pasteurized orange juices becomes extremely relevant. Thus, this work aims to quantify the elements that are present in fresh and pasteurized orange juices, using the TXRF technique. Samples of fresh orange juice of Pêra variety were acquired in a store in the city of Londrina-PR, were analysed; three samples of oranges were purchased at a store in Itápolis, São Paulo and five more samples of Pêra orange were obtained in the rural area. Samples of pesticides used in orange cultivation were quantified, and three different trademarks of pasteurized juice were analysed. In some of the samples that were collected in Itápolis-SP market, lead (Pb) element was quantified, however its concentration was within the limit established by Brazilian legislation. The aluminium (Al) element was detected in all samples of pasteurized orange juice, showing the influence of the packaging on the elemental concentration of the juice. All pesticides quantified in this work showed a significant concentration of some micro-contaminants, but when the pesticide was diluted in deionized water, those micro-contaminants could not be quantified.

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“…Suco de laranjas da variedade Pera foi extraído usando a extratora Fresh (FMC, EUA) segundo Tribess (2003). Polpa de manga da variedade Palmer foi obtida descascando as frutas, retirando o caroço e processando em despolpadeira segundo Sugai (2007).…”

Section: Methodsunclassified

Determinação De Propriedades Térmicas De Alimentos Líquidos Por Meio Da Técnica De Sonda Linear De Aquecimento

Spessotto¹,

Gut

2015

Anais Do Congresso Brasileiro De Engenharia Química Em Iniciação Científica - Cobeq IC 2015

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RESUMO -O objetivo do projeto foi determinar as propriedades térmicas (condutividade térmica, difusividade térmica e calor específico) de alguns alimentos líquidos relevantes para processos térmicos contínuos através do método da sonda linear de aquecimento com imobilização do meio com ágar em diferentes temperaturas. O método foi testado e calibrado com água destilada e aplicado para: suco de laranja, polpa de manga e suco de maçã. Resultados adequados foram obtidos entre 10 °C e 60 °C, mas o método não pode ser aplicado em temperaturas superiores devido aos efeitos convectivos pronunciados. INTRODUÇÃOEm processos térmicos contínuos, o conhecimento sobre as propriedades térmicas dos alimentos processados é fundamental para a realização de projetos de equipamentos industriais, como trocadores de calor. Na indústria alimentícia, esses dados são importantes para a determinação, por exemplo, da penetração de calor em alimentos embalados, para assegurar a segurança alimentar.A técnica da sonda linear de aquecimento é um método transiente bastante utilizado para medir propriedades térmicas de alimentos devido a sua praticidade, medição rápida, baixo custo, pequena quantidade de amostra necessária e pelo fato de não depender da geometria da amostra, quando há uma grande quantidade de amostra. A medição é baseada no modelo de um sistema ideal composto por uma fonte linear de aquecimento infinita de massa desprezível, imerso num meio sólido infinito, aquecendo esse meio com uma taxa de calor constante (Rahman, 2009). O método foi desenvolvido e revisado por vários pesquisadores, como Stahlhane e Pyk (1933), Van der Held e Van Drunen (1949), Hooper e Lepper (1950), Sweat e Haugh (1974) e Murakami et al. (1996a,b).Os detalhes da teoria básica sobre o uso da sonda linear de aquecimento foram discutidos por Hooper e Leper (1950) e Nix et al. (1967. A adição de ágar a meios líquidos aquosos é necessária para gelificação para evitar efeitos convectivos (escoamento). Os principais fatores que podem interferir nesse método são a quantidade de ágar adicionado, a duração das análises, a distância entre a sonda e a parede do recipiente, a corrente aplicada e a distância entre as agulhas. O cuidado com as agulhas do sensor é indispensável para garantir a

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Estudo da cinética de inativação térmica da pectinesterase em suco de laranja natural minimamente processado.

Cited by 7 publications

References 29 publications

The Effect of Refrigerated Storage on Sensory Profile and Physical-Chemical Characteristics of Minimally Pasteurized Orange Juice

The Effect of Refrigerated Storage on Sensory Profile and Physical-Chemical Characteristics of Minimally Pasteurized Orange Juice

Fresh and pasteurized orange juice analysis by TXRF

Determinação De Propriedades Térmicas De Alimentos Líquidos Por Meio Da Técnica De Sonda Linear De Aquecimento

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