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High pressure treatments as an alternative to conventional thermal blanching - ...
Castro, S.; Saraiva, J. A.; Lopes da Silva, J. A.; Delgadillo, I.; Van Loey, A.; Smout, C.; Hendrickx, M.The effect of pressure treatments of 100 and 200MPa (10 and 20min) and thermal blanching at 70°C, 80°C and 98°C (1 and 2.5min), on green and red sweet bell peppers was compared. Pressure treated peppers showed a lower reduction on soluble protein and ascorbic acid contents (red peppers presented even an increased content of ascorbic acid of about 15-20%). Peroxidase (POD) and pectin methylesterase (PME) (whose ...
Effect of thermal and high pressure pre-treatments and of high pressure shift f...
Castro, S. M.; Van Loey, A.; Saraiva, J.; Smouth, C.; Hendrickx, M.Industrially, bell peppers are usually fiozen, after being thermally blanched, to be consumed in salads after thawing. However, texture tend to decrease after this process. Therefore, several thermal (55°C) and thermalhigh-pressure (200MPa, 25°C and 55°C) pre-treatments, with and without calcium (0.50%, wlv) addition, were studied for their possible effect on texture improvement of green bell peppers. The tempe...
Effect of thermal and combined thermal/high-pressure treatments on the stabilit...
Castro, S.; Van Loey, A.; Saraiva, J.; Smout, C.; Hendrickx, M.Resumo indisponível.
The effect of combined temperature-pressure treatments on pepper (Capsicum annu...
Castro, S.; Van Loey, A.; Saraiva, J.; Hendrickx, M.At atmospheric pressure, purified pepper PME starts to inactivate at temperatures higher than 54°C. But when mild temperaturelhigh-pressure treatments are applied (T254"C, P<300MPa), an antagonistic effect of pressure and temperature is observed. Pressure seems to wield a protective effect on heat inactivation. Within the thermallhigh-pressure domain investigated, maximal pepper PME activity in the presence of ...
Stability studies of pectin methylesterase from Green Bell Pepper (Capsicum ann...
Castro, S. M.; Van Loey, A.; Saraiva, J.; Smout, C.; Hendrickx, M.Resumo indisponível.
Pepper pectin methylesterase catalysed conversion reaction. The Effect of therm...
Castro, S. M.; Van Loey, A.; Saraiva, J.; Smout, C.; Hendrickx, M.Resumo indisponível.
Thermal inactivation of pectin methylesterase from peppers (Capsicum annum)
Castro, S. M.; Van Loey, A.; Saraiva, J.; Smout, C.; Hendrickx, M.Pectin methylesterase (PME) from green bell peppers (Capsicum annuum) was extracted and purified. Isothermal inactivation of purified pepper PME at pH 7.5 could be described by a fractional conversion model for lower temperatures (55-57°C) and a biphasic model for higher temperatures (58-70°C).
Influence of rotational speed on the statistical variability of heat penetratio...
Smout, C.; Ávila, I.; Van Loey, A.M.L.; Hendrickx, M.E.G.; Silva, C.In a case study on white beans, the e ect of rotation on the statistical variability of heat penetration parameters and on the nonuniformity of lethality in industrial-scale retort processing was investigated. In addition, the in¯uence of process time on the nonuniformity of lethality was evaluated. No clear relation between the non-uniformity of the heating parameters and the rotational speed was observed. Rot...
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