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Master's Dissertation
DOI
10.11606/D.3.2003.tde-04052005-172452
Document
Author
Full name
Tatiana Beatrís Tribess
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2003
Supervisor
Committee
Tadini, Carmen Cecilia (President)
Paiva, José Luis de
Schmidt, Flávio Luís
Title in Portuguese
Estudo da cinética de inativação térmica da pectinesterase em suco de laranja natural minimamente processado.
Keywords in Portuguese
análise sensorial
pasteurização
pectinesterase
suco de laranja
Abstract in Portuguese
A pasteurização mínima do suco de laranja consiste na utilização de temperatura e tempo mínimos de forma a garantir uma inativação parcial da pectinesterase. Desta forma obtém-se um produto com vida de prateleira superior ao suco d’e laranja fresco e qualidades sensoriais preservadas. O suco de laranja pasteurizado sob tratamento térmico mínimo é uma alternativa de produto para o mercado interno, contribuindo para um melhor aproveitamento da fruta em épocas de safra. O objetivo deste trabalho foi estudar a cinética de inativação térmica da pectinesterase no suco de laranja por meio de processamentos isotérmicos contínuos em três temperaturas de processamento (82,5; 85,0 e 87,5 ºC), seis valores de pH controlados (3,6; 3,7; 3,8; 3,9; 4,0 e 4,1) e no mínimo seis tempos de retenção para cada condição de valores de pH/temperatura de processamento. Os resultados foram ajustados a um modelo matemático da cinética de inativação da PE. Também foram analisadas as características físico-químicas do suco fresco e após o processamento e foi realizada uma estimativa da vida de prateleira a partir da análise sensorial do suco. Os parâmetros físico-químicos do suco de laranja foram influenciados pelo pH do suco, temperatura de processamento, tempos de retenção e safra da fruta. O modelo multicomponente de cinética de primeira ordem utilizado apresentou bom ajuste aos dados obtidos experimentalmente. Em suco de laranja com pH 3,8, pasteurizado nas temperaturas estudadas, foram encontrados os menores valores da constante de velocidade de inativação e fração da isoenzima mais resistente. Maiores níveis de inativação da PE foram obtidos nos sucos com pH 3,6 e 3,7. Dos resultados da estimativa da vida de prateleira, indicaram que o tratamento térmico mínimo do suco de laranja garante um produto sensorialmente satisfatório com vida de prateleira inferior a 34 dias armazenado em garrafas PEAD, sob refrigeração.
Title in English
Inactivation kinetics of pectin methylesterase in minimally processed orange juice.
Keywords in English
orange juice
pasteurization
pectin methylesterase
sensorial analisys
Abstract in English
Minimally processed orange juice consists in using a minimum holding time and temperature to ensure partial inactivation of PE. This will produce an orange juice with a longer shelf-life than fresh orange juice and with preserved sensorial attributes. The objective of this work was to study the thermal inactivation kinetics of PE in orange juice with continuous isothermal processing. Thermal inactivation kinetics was obtained for six pH values (3.6; 3.7; 3.8; 3.9; 4.0 and 4.1), at three temperatures (82.5; 85.0 and 87.5 °C) and at least six holding times for each condition. The results were adjusted by a mathematical model for PE inactivation kinetics. Physicochemical characteristics of the fresh and processed juice were also analyzed and a shelf-life estimate was obtained from sensory analysis of the juice. The physicochemical parameters of orange juice were influenced by juice pH, processing temperature, holding times and fruit crop. The experimental data was well fitted by the first order multicomponent kinetics model used for all the pasteurization pH/temperature conditions studied. A smaller fraction of the more resistant isoenzyme and a slower inactivation velocity constant were found for the juice with a pH of 3.8, at studied temperatures. The highest inactivation levels were obtained with the juices of pHs 3.6 and 3.7. The shelf-life estimation results indicate that the minimal thermal process of orange juice guarantees a sensorially satisfactory product for less than 34 days when stored in HDPE bottles, under refrigeration.
 
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tatiana.tribess.pdf (722.84 Kbytes)
Publishing Date
2005-05-17
 
WARNING: The material described below relates to works resulting from this thesis or dissertation. The contents of these works are the author's responsibility.
  • TRIBESS, Tatiana Beatris, et al. The effect of refrigerated storage on sensory profile and physical-chemical characteristics of minimally pasteurized orange juice [doi:10.1111/j.1745-4549.2008.00340.x]. Journal of Food Processing and Preservation [online], 2009, vol. 33, p. 264-280.
  • TRIBESS, Tatiana Beatris, and TADINI, C. C. Inactivation kinetics of pectin methylesterase in orange juice as a function of pH and temperature-time process conditions [doi:10.1002/jsfa.2512]. Journal of the Science of Food and Agriculture [online], 2006, vol. 86, p. 1328-1335.
  • TADINI, C. C., TRIBESS, Tatiana Beatris, and SILVA JUNIOR, Paulo Andrade da. A three parameter model to describe the inactivation kinetics of pectinesterase in orange juice pasteurization according to pH. In IV Congreso Iberoamericano de Ingeniería en Alimentos CIBIA IV, Valparaiso, 2003. Programa y Libro de Resúmenes CIBIA IV., 2003. Abstract.
  • TADINI, C. C., TRIBESS, Tatiana Beatris, and SILVA JUNIOR, Paulo Andrade da. Correlation of non-linear model parameters and pH on pectinesterase thermal inactivation in minimally pasteurized orange juice. In International Congress on Engineering and Food ICEF 9, Montpellier, 2004. ICEF9 Final Program and Book of Abstracts.Montpellier : International Association for Engineering and Food, 2004. Abstract.
  • TADINI, C. C., TRIBESS, Tatiana Beatris, and SILVA JUNIOR, Paulo Andrade da. Correlation of non-linear model parameters and pH on pectinesterase thermal inactivation in minimally pasteurized orange juice. In International Congress on Engineering and Food ICEF 9, Montpellier, 2004. Proceedings of International Congress on Engineering and Food ICEF 9.Montpellier : International Association for Engineering and Food, 2004.
  • TADINI, C. C., et al. Sensory characteristics of minimally processed orange juice: a shelf life study (IN PRESS). In V Congreso Iberoamericano de Ingeniería de Alimentos, Puerto Vallarta, 2005. Anais do CIBIA V. : CYTED, 2005. Abstract.
  • TADINI, C. C., and TRIBESS, Tatiana Beatris. Minimally processed orange juice: an alternative to improve the Brazilian orange juice market. In III CONGRESSO INTERNACIONAL DE ECONOMIA E GESTÃO DE NEGÓCIOS/NETWORKS AGROALIMENTARES, Ribeirão Preto, 2001. III CONGRESSO INTERNATIONAL CONFERENCE ON AGRI-FOOD CHAIN/ NETWOKS ECONOMICS AND MANAGEMENT.Ribeirão Preto : FEARP USP, 2001. Abstract.
  • TADINI, C. C., e TRIBESS, Tatiana Beatris. Minimally processed orange juice: an alternative to improve the Brazilian orange juice market. In III CONGRESSO INTERNACIONAL DE ECONOMIA E GESTÃO DE NEGÓCIOS/NETWORKS AGROALIMENTARES, Ribeirão Preto, 2001. III CONGRESSO INTERNATIONAL CONFERENCE ON AGRI-FOOD CHAIN/ NETWOKS ECONOMICS AND MANAGEMENT.Ribeirão Preto : FEARP- USP, 2001.
  • TADINI, C. C., SUGAI, Aurea Yuki, e TRIBESS, Tatiana Beatris. Influência da temperatura do tratamento térmico sobre os parâmetros reológicos do purê de manga (Mangifera indica L.) variedade Haden. In XVIII Congresso Brasileiro de Ciência e Tecnologia de Alimentos, Porto Alegre, RS, 2002. Anais do XVIII Congresso Brasileiro de Ciência e Tecnologia de Alimentos.Porto Alegre : SBCTA, 2002.
  • TADINI, C. C., TRIBESS, Tatiana Beatris, e ROSSI, P. E. A influência do pH sobre a cinética de inativação térmica da pectinesterase no suco de laranja pasteurizado. In XVIII Congresso Brasileiro de Ciência e Tecnologia de Alimentos, Porto Alegre, RS, 2002. XVIII Congresso Brasileiro de Ciência e Tecnologia de Alimentos.Porto Alegre : SBCTA, 2002.
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