Computational Fluid Dynamics Evaluation Of Liquid Food Thermal Process In A Brick Shaped Package [utilização De Fluidodinâmica Computacional Na Avaliação De Processos Térmicos De Alimentos Líquidos Em Embalagens Prismático Retangulares]

Food processes must ensure safety and high-quality products for a growing demand consumer creating the need for better knowledge of its unit operations. The Computational Fluid Dynamics (CFD) has been widely used for better understanding the food thermal processes, and it is one of the safest and most frequently used methods for food preservation. However, there is no single study in the literature describing thermal process of liquid foods in a brick shaped package. The present study evaluated such process and the influence of its orientation on the process lethality. It demonstrated the potential of using CFD to evaluate thermal processes of liquid foods and the importance of rheological characterization and convection in thermal processing of liquid foods. 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The Effect Of High Pressure Homogenization On The Activity Of A Commercial β-galactosidase

High pressure homogenization (HPH) has been proposed as a promising method for changing the activity and stability of enzymes. Therefore, this research studied the activity of β-galactosidase before and after HPH. The enzyme solution at pH values of 6.4, 7.0, and 8.0 was processed at pressures of up to 150 MPa, and the effects of HPH were determined from the residual enzyme activity measured at 5, 30, and 45 °C immediately after homogenization and after 1 day of refrigerated storage. The results indicated that at neutral pH the enzyme remained active at 30 °C (optimum temperature) even after homogenization at pressures of up to 150 MPa. On the contrary, when the β-galactosidase was homogenized at pH 6.4 and 8.0, a gradual loss of activity was observed, reaching a minimum activity (around 30 %) after HPH at 150 MPa and pH 8.0. After storage, only β-galactosidase that underwent HPH at pH 7.0 retained similar activity to the native sample. Thus, HPH did not affect the activity and stability of β-galactosidase only when the process was carried out at neutral pH; for the other conditions, HPH resulted in partial inactivation of the enzyme. Considering the use of β-galactosidase to produce low lactose milk, it was concluded that HPH can be applied with no deleterious effects on enzyme activity.. © Society for Industrial Microbiology and Biotechnology 2012.391115871596Bevilacqua, A., Corbo, M.R., Sinigaglia, M., Inhibition of pichia membranifaciens by homogenisation and antimicrobials (2012) Food Bioprocess Technol, 5 (3), pp. 1061-1067Bouaouina, H., Desrumaux, A., Loisel, C., Legrand, J., Functional properties of whey proteins as affected by dynamic high-pressure treatment (2006) International Dairy Journal, 16 (4), pp. 275-284. , DOI 10.1016/j.idairyj.2005.05.004, PII S095869460500110XBrinez, W.J., Roig-Sagues, A.X., Herrero, M.M.H., Lopez, B.G., Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20 -C (2007) Food Control, 18 (10), pp. 1282-1288. , DOI 10.1016/j.foodcont.2006.09.002, PII S095671350600226XCampos, F.P., Cristianini, M., Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation (2007) Innovative Food Science and Emerging Technologies, 8 (2), pp. 226-229. , DOI 10.1016/j.ifset.2006.12.002, PII S1466856407000021Chen, Y., Sun, T., Wang, J., Airden, C., Bai, M., Zhang, H., Comparison of nutrition and microbiological compositions between two types of fermented milk from tibet in china (2009) Int J Food Sci Nutr, 60 (7), pp. 243-250Datta, N., Hayes, M.G., Deeth, H.C., Kelly, A.L., Significance of frictional heating for effects of high pressure homogenisation on milk (2005) Journal of Dairy Research, 72 (4), pp. 393-399. , DOI 10.1017/S0022029905001056, PII S0022029905001056Franchi, M.A., Tribst, A.A.L., Cristianini, M., Effects of high pressure homogenization on beer quality attributes (2012) J Inst Brew, 117 (2), pp. 195-198Fox, P.F., Exogenous enzymes in dairy technology (2002) Handbook of Food Enzymology, , In: Whitaker JR, Voragen AGJ, Wong DWS (eds) CRC, New YorkGuerzoni, M.E., Vannini, L., Chaves Lopez, C., Lanciotti, R., Suzzi, G., Gianotti, A., Effect of High Pressure Homogenization on Microbial and Chemico-Physical Characteristics of Goat Cheeses (1999) Journal of Dairy Science, 82 (5), pp. 851-862Hayes, M.G., Kelly, A.L., High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties (2003) Journal of Dairy Research, 70 (3), pp. 297-305. , DOI 10.1017/S0022029903006320Humbert, G., Driou, A., Guerin, J., Alais, C., Effets de l'homoge ́néisation à haute pression sur les propiétés du lait et son aptitude à la coagulation enzymatique (1980) Le lait, 60, pp. 574-594Jurado, E., Camacho, F., Luzon, G., Vicaria, J.M., A new kinetic model proposed for enzymatic hydrolysis of lactose by a β-galactosidase from Kluyveromyces fragilis (2002) Enzyme and Microbial Technology, 31 (3), pp. 300-309. , DOI 10.1016/S0141-0229(02)00107-2, PII S0141022902001072Katrolia, P., Zhang, M., Yan, Q., Jiang, Z., Song, C., Li, L., Characterization of a thermostable family 42 b-galactosidase (bgalc) family from thermotoga maritima showing efficient lactose hydrolysis (2011) Food Chem, 125, pp. 614-621Lacroix, N., Fliss, I., Makhlouf, J., Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure (2005) Food Research International, 38 (5), pp. 569-576. , DOI 10.1016/j.foodres.2004.11.010, PII S0963996904002716Lanciotti, R., Vannini, L., Pittia, P., Guerzoni, M.E., Suitability of high-dynamic-pressure-treated milk for the production of yoghurt (2004) Food Microbiology, 21 (6), pp. 753-760. , DOI 10.1016/j.fm.2004.01.014, PII S0740002004000255Liu, W., Liu, J., Xie, M., Liu, C., Liu, W., Wan, J., Characterization and high-pressure microfluidization-induced activation of polyphenoloxidase from chinese pear (pyrus pyrifolia nakai) (2009) J Agric Food Chem, 57, pp. 5376-5380Liu, W., Liu, J., Liu, C., Zhong, Y., Liu, W., Wan, J., Key, S., Activation and conformational changes of mushroom polyphenoloxidase by high pressure microfluidization treatment (2009) Innov Food Sci Emerg Technol, 10 (2), pp. 142-147Liu, W., Zhang, Z.-Q., Liu, C., Xie, M., Tu, Z., Liu, J., Liang, R., The effect of dynamic high-pressure microfluidization on the activity, stability and conformation of trypsin (2010) Food Chem, 123, pp. 616-621Mahoney, R.R., B-galactosidase (2002) Handbook of Food Enzymology, , In: Whitaker JR, Voragen AGJ, Wong DWS (eds) CRC, New YorkMlichová, Z., Rosenberg, M., Current trends of b-galactosidase application in food technology (2006) J Food Nutr Res, 45 (2), pp. 47-54Panesar, P.S., Panesar, R., Singh, R.S., Kennedy, J.F., Kumar, H., Review: Microbial production, immobilization and applications of b-d-galactosidase (2006) J Chem Technol Biotechnol, 81, pp. 530-543Patrignani, F., Iucci, L., Lanciotti, R., Vallicelli, M., Mathara, J.M., Holzapfel, W.H., Guerzoni, M.E., Effect of high-pressure homogenization, nonfat milk solids, and milkfat on the technological performance of a functional strain for the production of probiotic fermented milks (2007) Journal of Dairy Science, 90 (10), pp. 4513-4523. , DOI 10.3168/jds.2007-0373Pedras, M.M., Pinho, C.R.G., Tribst, A.A.L., Franchi, M.A., Cristianini, M., Mini review: The effects of high pressure homogenization on microorganisms in milk (2012) Int J Food Res, 19 (1), pp. 1-5Pinho, C.R.G., Franchi, M.A., Augusto, P.E.D., Cristianini, M., Milk flow evaluation during high pressure homogenization (hph) using computational fluid dynamics (cfd) (2011) Braz J Food Technol, 14 (3), pp. 232-240Pinho, J.M.R., Passos, F.M.L., Solvent extraction of b-galactosidase from kluyveromyces lactis yields a stable and highly active enzyme preparation (2011) J Food Biochem, 35, pp. 323-336Roach, A., Harte, F., Disruption and sedimentation of casein micelles and casein micelle isolates under high-pressure homogenization (2008) Innovative Food Science and Emerging Technologies, 9 (1), pp. 1-8. , DOI 10.1016/j.ifset.2007.03.027, PII S1466856407001075Serra, M., Trujillo, A.J., Guamis, B., Ferragut, V., Proteolysis of yogurts made from ultra-high-pressure homogenized milk during cold storage (2009) J Dairy Sci, 92 (1), pp. 72-78Tribst, A.A.L., Franchi, M.A., Cristianini, M., Ultra-high pressure homogenization treatment combined with lysozyme for controlling lactobacillus brevis contamination in model system (2008) Innov Food Sci Emerg Technol, 9 (3), pp. 265-271Tribst, A.A.L., Franchi, M.A., Cristianini, M., De Massaguer, P.R., Inactivation of aspergillus niger in mango nectar by high-pressure homogenization combined with heat shock (2009) J Food Sci, 74 (9), pp. M509-M514Tribst, A.A.L., Franchi, M.A., De Massaguer, P.R., Cristianini, M., Quality of mango nectar processed by high-pressure homogenization with optimized heat treatment (2011) J Food Sci, 76 (2), pp. M106-M110Tribst, A.A.L., Cristianini, M., Increasing fungi amyloglucosidase activity by high pressure homogenization (2012) Innov Food Sci Emerg Technol., , doi:10.1016/j.ifset.2012.03.002Tribst, A.A.L., Augusto, P.E.D., Cristianini, M., The effect of the high pressure homogenisation on the activity and stability of a commercial neutral protease from bacillus subtilis (2012) Int J Food Sci Technol, 47 (4), pp. 716-722Tribst, A.A.L., Cristianini, M., High pressure homogenisation of a fungi a-amylase (2012) Innov Food Sci Emerg Technol, 3, pp. 107-111Welti-Chanes, J., Ochoa-Velasco, C.E., Guerrero-Béltran, J.A., High-pressure homogenization of orange juice to inactivate pectinmethylesterase (2009) Innov Food Sci Emerg Technol, 10 (4), pp. 457-46

Processing Frozen Concentrated Orange Juice (fcoj) By High Pressure Homogenization (hph) Technology: Changes In The Viscoelastic Properties

The rheological properties of a fluid have an important role in process development and optimization. Due to its high concentration, frozen concentrated orange juice (FCOJ) shows viscoelastic behaviour, especially at low temperatures. In this study, high pressure homogenization (HPH) processing (0, 25, 50, 75, 100 and 150 MPa) was used to change the viscoelastic properties of FCOJ. The rheological behaviour of the FCOJ, before and after HPH processing, was evaluated using dynamic frequency sweep procedures. The storage (G′) and loss (G″) moduli were modelled as a function of the oscillatory frequency using the power law. The sample processed at 0 MPa showed G′ > G″. On the other hand, all other samples presented G″ > G′. Both the elastic and viscous behaviours decreased with increasing homogenization pressure. The power law parameters were then modelled as a function of the homogenization pressure using exponential functions. Also, the Cox-Merz rule was verified for all the samples, showing good applicability when a linear mathematical modification was applied. The reduction in the elastic and viscous components was explained by the reduction in particle size and molecular size of the serum constituents. A decrease in viscoelasticity leads to less resistance to flow and therefore to lower energy costs for the FCOJ process. These results are useful to understand the phenomena leading to an industrial application of this technology. © 2014 Springer Science+Business Media New York