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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...
Variability in quality of white and green beans during in-pack sterilization
Ávila, I.M.L.B.; Martins, R.C.; Ho, P.; Hendrickx, M.; Silva, C.L.M.Non-uniformity in process quality was investigated during in-pack thermal sterilization of food products. This was accomplished through the combined application of the Monte Carlo procedure and a reliable mathematical method for process evaluation. Despite the large coefficients of variation found, the optimum quality process could be designed. The influence of the statistical variability of heating rate index ...
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...
Analysis of the inactivation kinetics of freeze-dried á-amylase from bacillus a...
Saraiva, J.; Oliveira, J. C.; Hendrickx, M.; Oliveira, F. A. R.; Tobback, P.The thermal inactivation kinetics of freeze-dried á-amylase in a solid matrix was studied at water contents ranging from 1.5 to 23.9 g water per 100 g dry solid. These conditions were obtained by equilibration in dry environments, with water activities ranging between 0.11 and 0.88. Isothermal inactivation experiments in the range 135 to 150 °C were performed. Results were analysed with both the Bigelow and Arr...
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