Silva, Cristina L. M.

English

Repositório Institucional da Universidade Católica Portuguesa

Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014    Modelling Food Quality Changes Kinetics  During Thermal Processing      Cristina L.M. Silva   Escola Superior de Biotecnologia    Universidade Católica Portuguesa Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   • Objectives of thermal processing • Importance of thermal processes • Factors affecting quality changes • Modelling approaches • Quality changes kinetics • Predictive quality • Combining with other technologies • Post-harvest treatment • Challenges  Outline Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   • Objectives of thermal processing • Importance of thermal processes • Factors affecting quality changes • Modelling approaches • Quality changes kinetics • Predictive quality • Combining with other technologies • Post-harvest treatment • Challenges  Outline … Originally designed to inactivate   spoiling and pathogenic microorganisms     and enzymes bacteria yeasts molds safety Objectives of thermal processing Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   … consumers request   Fresh like, appealing, convenient, healthy       Environmental care Objectives of thermal processing Thermal Processes prevent the degradation of the original organoleptic and nutritive food characteristics quality Objectives of thermal processing Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Should thermal processes affect negatively quality factors        process design quality safety  Texture Microstructure Colour Vitamin C …  Pathogenic bacteria Chemical contaminants …  Objectives of thermal processing Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   • Objectives of thermal processing • Importance of thermal processes • Factors affecting quality changes • Modelling approaches • Quality changes kinetics • Predictive quality • Combining with other technologies • Post-harvest treatment • Challenges  Outline Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Importance of thermal processes Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Importance of thermal processes Thermal Processing   Continues to play a crucial role  Should find its place for health & well being  Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Importance of thermal processes population ageing  Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Importance of thermal processes population ageing  Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   population growth  Importance of thermal processes Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   population growth  Importance of thermal processes Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Product preparation Product processing (steaming, blanching, cooking) Minimally  processed Packaging and Dispatch Semi-  processed Highly  processed Further processing (freezing, canning, preserving) Importance of thermal processes Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   • Objectives of thermal processing • Importance of thermal processes • Factors affecting quality changes • Modelling approaches • Quality changes kinetics • Predictive quality • Combining with other technologies • Post-harvest treatment • Challenges  Outline Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Quality attributes response depends on:         - Intrinsic factors   - Extrinsic factors    - System dynamics      pH aw others time T pH  Pressure Other  hurdles Factors affecting quality changes Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Grauwet et al, 2014 Factors affecting quality changes Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   • Objectives of thermal processing • Importance of thermal processes • Factors affecting quality changes • Modelling approaches • Quality changes kinetics • Predictive quality • Combining with other technologies • Post-harvest treatment • Challenges  Outline Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014    Model        mathematical expression            i=1,2,...,n (number of experimental runs/observations)   j=1,2,...,v   k=1,2,...,p  yi = f(xij, k) + i 00.10.20.30.40.50.60.70.80 1000 2000 3000 4000 5000xyymodel yexp * Precise ? Accurate ? Minimize differences  Modelling approaches Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   precise and accurate description of observations model adequacy quality of model parameters objective Modelling approaches Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014      Heuristic sampling    Experimental design                    Minimize variance of:    predicted response    parameter estimates Sampling: Modelling approaches Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014         Regression schemes     Analysis of residuals   2n1ikijin1i2i ,xfyeSSR Least-squares  method Data analysis: Modelling approaches Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Mathematical  complexity Adequate description model parameters quality Modelling approaches Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014      knowledge of the process    process effects on product    control of process variables  advantages Modelling approaches Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   • Objectives of thermal processing • Importance of thermal processes • Factors affecting quality changes • Modelling approaches • Quality changes kinetics • Predictive quality • Combining with other technologies • Post-harvest treatment • Challenges  Outline Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Quality changes kinetics Historically:  single-response studies                          static conditions Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   tk0)T(eCCkteq0eqeC-CC-C tkCC T )(0 Time Initial value Atribute at time t Equilibrium value Zero order 1st order Fractionary  refrefTT1T1REaexpkk T effect on k  Arrhenius law  Activation energy  Reaction rate Kinetic Models Quality changes kinetics Single-response  empirical Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Quintas et al, 2007 Multiresponse Modelling  mechanistic Quality changes kinetics Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Quintas et al, 2007 Quality changes kinetics Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Quality changes kinetics Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   The complexity of dynamic conditions  Quality changes kinetics Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Quality changes kinetics  Need to have temperature       histories and distributions Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Quality changes kinetics  Need to have temperature       histories and distributions  Hot - filling Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Isothermal conditions Non-Isothermal conditions Integration Quality changes kinetics Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Quality changes kinetics Reverse Engineering  can be an excellent tool Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   • Objectives of thermal processing • Importance of thermal processes • Factors affecting quality changes • Modelling approaches • Quality changes kinetics • Predictive quality • Combining with other technologies • Post-harvest treatment • Challenges  Outline Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Predictive quality Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Predictive microbiology The use of mathematical models in the description of microbial responses to environmental stressing factors Predictive quality Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Processes Chemical Physical Food Processes  Transport Phenomena • heat • mass • momentum  Reaction kinetics  Properties    Modelling mathematical function variables parameters data  regression schemes experimental design design Criterium validation control optimization Objectives quality safety Predictive quality Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014    primary model         0123456780 0.5 1 1.5 2 2.5Time  (min)Log CFU/gkinetics parameters Predictive quality Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014    primary model          secondary model     0123456780 0.5 1 1.5 2 2.5Time  (min)Log CFU/gparameters pH aw temperature Predictive quality Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014    primary          secondary        terciary -  integration of the previous models - software     parameters pH aw temperature Predictive quality Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   • Objectives of thermal processing • Importance of thermal processes • Factors affecting quality changes • Modelling approaches • Quality changes kinetics • Predictive quality • Combining with other technologies • Post-harvest treatment • Challenges  Outline Ozone Ultrasonication / Thermosonication  UV-C radiation UV-C chamber (University of Algarve), 4 germicidal UV lamps (TUV G30T8, 16 W, Philips, peak emission at 254 nm), average intensity 12.36 W/m2 ultrasound equipment (Bandelin Sonorex RK 100H) operating at 32 kHz  ozone generator, concentration measured by potential difference, 0.3 ppm   Combining with other technologies Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014     watercress Nasturtium officinale Types of combined treatments with ultrasound Heat + Ultrasound + Thermosonication Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Combining with other technologies   watercress Nasturtium officinale Quality Colour changes Vitamin C Peroxidase  Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Combining with other technologies 00.20.40.60.811.21.40 0.5 1 1.5 2Time (min)C/Co00.20.40.60.811.21.40 0.5 1 1.5 2Time (min)C/Co00.20.40.60.811.21.40 0.5 1 1.5 2Time (min)C/Co00.20.40.60.811.21.40 0.5 1 1.5 2Time (min)C/Co 82.5 ºC Blanching  US  87.5 ºC Peroxidase  Blanching  Blanching  Blanching   85.0 ºC 90.0 ºC US US US Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Combining with other technologies Cruz et al, 2014   The application of thermosonication   - temperatures above 85 ºC and for the same blanching times     led to higher enzyme inactivation when compared to heat blanching processes   These results allow the application of shorter blanching times at this range of temperatures, leading to a product with a higher quality, or minimized processing  Peroxidase  Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Combining with other technologies   Colour  0246810120 20 40 60 80 100 120Time (s)TCD0246810120 20 40 60 80 100 120Time (s)TCD0246810120 20 40 60 80 100 120Time (s)TCD0246810120 20 40 60 80 100 120Time (s)TCD0246810120 20 40 60 80 100 120Time (s)TCDBlanching  Blanching  85 ºC  82.5 ºC  85.0 ºC  87.5 ºC  90.0 ºC  92.5 ºC Blanching  Blanching  Blanching  US US US US US Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Combining with other technologies Cruz et al, 2014   The application of thermosonication    Reaction rates of watercress colour changes due to heat and     thermosonication blanchings were not significantly different Colour  Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Combining with other technologies   Vitamin C 00.20.40.60.811.21.40 0.5 1 1.5 2Time (min)C/Co00.20.40.60.811.21.40 0.5 1 1.5 2Time (min)C/Co00.20.40.60.811.21.40 0.5 1 1.5 2Time (min)C/Co00.20.40.60.811.21.40 0.5 1 1.5 2Time (min)C/Co00.20.40.60.811.21.40 0.5 1 1.5 2Time (min)C/Co82.5 ºC 85 ºC 87.5 ºC 90 ºC 92.5 ºC Blanching  Blanching  Blanching  Blanching  Blanching  US US US US US Vitamin C Thermal processing confer nce,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Combining with other technologies Cruz et al, 2014   The application of thermosonication  Vitamin C Results showed no significant differences between heat and thermosonication treatments  The treatment will allow good vitamin C retention    Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Combining with other technologies The thermosonication treatments can be a good alternative  to the traditional heat blanching processes,  since higher quality products are attained   The application of thermosonication  Quality Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Combining with other technologies Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   • Objectives of thermal processing • Importance of thermal processes • Factors affecting quality changes • Modelling approaches • Quality changes kinetics • Predictive quality • Combining with other technologies • Post-harvest treatment • Challenges  Outline Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Postharvest treatment Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Pinheiro et al, 2014 Postharvest treatment Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Pinheiro et al, 2014 Postharvest treatment Firmness  HIPO   WHT   HIPO_Predicted   WHT_PredictedStorage period (days)Turning0 7 146,57,07,58,08,59,09,510,010,511,011,512,012,5Firmness (N)Storage period (days)Pink0 7 14Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Pinheiro et al, 2014 Postharvest treatment Colour  HIPO   WHT   HIPO_Predicted   WHT_PredictedStorage period (days)Turning0 7 14-0,5-0,4-0,3-0,2-0,10,00,10,20,30,40,50,6a*/b*Storage period (days)Pink0 7 14Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   tk0)T(eCCPostharvest treatment  Results provide strong evidence that postharvest water heat treatment (40 ºC - 30 min) for tomato fruits (cv. ‘Zinac’) at turning maturity stage guarantees the overall quality at 10 ºC, twice as long of fruits washed with chlorinated water.  Maturity stages Treatment a*/b* Firmness (N) Turning HIPO C0 = - 0.32 ± 0.12 k10ºC (day -1) = 0.25 ± 0.32 C0 = 11.16 ± 0.52 k10ºC (day -1) = 0.02 ± 0.006  WHT C0 = - 0.28 ± 0.11 k10ºC (day -1) = 0.11 ± 0.10 C0 = 10.77 ± 0.69 k10ºC (day -1) = 0.01 ± 0.01 Pink HIPO C0 = 0.13 ± 0.07 k10ºC (day -1) = - 0.07 ± 0.05 C0 = 8.90 ± 0.43 k10ºC (day -1) = 0.01 ± 0.01  WHT C0 = 0.13 ± 0.07 k10ºC (day -1) = - 0.08 ± 0.04 C0 = 8.60 ± 0.72 k10ºC (day -1) = 0.01 ± 0.01  Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   • Objectives of thermal processing • Importance of thermal processes • Factors affecting quality changes • Modelling approaches • Quality changes kinetics • Predictive quality • Combining with other technologies • Post-harvest treatment • Challenges  Outline Challenges  Food quality kinetic studies under dynamic conditions.  Use of reverse engineering.  Kinetic studies for combined processes.  Multiresponse models – mechanistic.  More intelligent processing – better process control, design  and optimization.   Development of a so called “Predictive Quality”.   Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   Thank you  Rui Cruz Mafalda Quintas Teresa Brandão Elsa Gonçalves Joaquina Pinheiro Thermal processing conference,       Campden BRI, Chipping Campden, Gloucestershire – UK, 12-13 June, 2014   

Modelling Food Quality Changes Kinetics During Thermal Processing

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Modelling Food Quality Changes Kinetics During Thermal Processing

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Repositório Institucional da Universidade Católica Portuguesa