Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating

• Published in: Food and bioprocess technology Vol. 13; no. 7; pp. 1206 - 1214
• Main Authors: Funcia, Eduardo S., Gut, Jorge A. W., Sastry, Sudhir K.
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.07.2020; Springer Nature B.V
• Subjects: Agriculture; Alternative technology; bioprocessing; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Citrus sinensis; Computer simulation; Deactivation; denaturation; electric field; Electric fields; Enzymatic activity; Enzyme activity; enzyme inactivation; Enzymes; Food processing; Food Science; Fruit juices; heat; Heating; Inactivation; kinetics; Monte Carlo simulation; ohmic heating; orange juice; Oranges; Original Research; Parameter estimation; Parameter uncertainty; Pasteurization; Pectinesterase; Populations; Resampling; Temperature profiles; Thermal denaturation; Time dependence; Titration; uncertainty; Weibull statistics; Enzymes; Heat treatment; Kinetics; Thermal processing; Inactivation; Fruit juices

This study evaluated effect of alternating electric field on pectinesterase activity in 5-mL Navel orange juice samples subject to ohmic pasteurization. An empirical Weibull kinetic model for enzyme inactivation was fitted to data from conventional and ohmic heating runs. Discretization of time-depe...