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Activity and Process Stability of Purified Green Pepper (Capsicum annuum) Pecti...
Castro, Sónia Marília; Van Loey, Ann; Saraiva, Jorge Alexandre; Smout, Chantal; Hendrickx, MarcPectin methylesterase (PME) from green bell peppers (Capsicum annuum) was extracted and purified by affinity chromatography on a CNBr-Sepharose-PMEI column. A single protein peak with pectin methylesterase activity was observed. For the pepper PME, a biochemical characterization in terms of molar mass (MM), isoelectric points (pI), and kinetic parameters for activity and thermostability was performed. The optim...
Modelling temperature variability in batch retorts and its impact on lethality ...
Varga, Szabolcs; Oliveira, Jorge C; Smout, Chantal; Hendrickx, Mark E.Experimental time±temperature distributions from two di erent industrial scale retort systems were statistically analysed. The retort temperature was modelled as the sum of a trend value and a residual, with the trend temperatures being simple functions of time. The residuals were modelled using time-series. The resulting impact on the lethality distribution was assessed by calculating the F-value distribution ...
Development of a novel methodology to validate optimal sterilization conditions...
Ávila, Isabel M. L. B.; Smout, Chantal; Silva, Cristina L. M.; Hendrickx, MarcOptimal thermal processes were designed for white beans in glass jars heated in a still and end-over-end rotary pilot water cascading retort. For this purpose, isothermal kinetics of thermal softening of white beans were studied in detail using a tenderometer and a texturometer. The fractional conversion model was applied in both cases to model the texture degradation. The Arrhenius equation described well the ...
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