Processing of pre-cooked frozen Brussels sprouts: heat transfer modelling as related to enzyme inactivation and quality stability

The finite element numerical method was applied to simulate heat transfer processes (heating, cooling and freezing) in irregular domains during the production of precooked frozen Brussels sprouts; the effect of temperature on thermo-physical properties in the partial differential equation, and exper...

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Autores principales: Pérez Calderón, John Freddy, Santos, María Victoria, Zaritzky, Noemí Elisabet
Formato: Articulo
Lenguaje:Inglés
Publicado: 2019
Materias:
Química
Pre-cooked frozen vegetables
Peroxidase inactivation kinetics
Finite elements
Mathematical modeling
Process optimization
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/125080
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-125080
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Pre-cooked frozen vegetables
Peroxidase inactivation kinetics
Finite elements
Mathematical modeling
Process optimization
spellingShingle Química
Pre-cooked frozen vegetables
Peroxidase inactivation kinetics
Finite elements
Mathematical modeling
Process optimization
Pérez Calderón, John Freddy
Santos, María Victoria
Zaritzky, Noemí Elisabet
Processing of pre-cooked frozen Brussels sprouts: heat transfer modelling as related to enzyme inactivation and quality stability
topic_facet Química
Pre-cooked frozen vegetables
Peroxidase inactivation kinetics
Finite elements
Mathematical modeling
Process optimization
description The finite element numerical method was applied to simulate heat transfer processes (heating, cooling and freezing) in irregular domains during the production of precooked frozen Brussels sprouts; the effect of temperature on thermo-physical properties in the partial differential equation, and experimental heat transfer coefficients were considered. During precooking, heat transfer was coupled to the inactivation kinetics of thermo-labile and thermo-resistant fractions of peroxidase. The temperature distribution, and enzyme activity in the vegetable domain were modeled; these simulations were validated, obtaining a satisfactory agreement between the predicted values and: (i) the experimental time-temperature curves, (ii) the residual enzyme activity of peroxidase measured in the vegetable. The simulation of the time-temperature curve during the freezing process is a complex nonlinear problem that requires knowledge of the thermo physical properties changing with temperature. A change of variables based on Enthalpy and Kirchhoff formulations, was adopted for the numerical solution. The effects of precooking times (3,6,10 min) on quality parameters of the frozen vegetable (Browing Index, textural properties, residual peroxidase activity, ascorbic acid content) were measured in the samples after freezing and storage during 4 months at −20 °C. The pre-cooking time was optimized to get acceptable quality parameters avoiding peroxidase reactivation during frozen storage.
format Articulo
Articulo
author Pérez Calderón, John Freddy
Santos, María Victoria
Zaritzky, Noemí Elisabet
author_facet Pérez Calderón, John Freddy
Santos, María Victoria
Zaritzky, Noemí Elisabet
author_sort Pérez Calderón, John Freddy
title Processing of pre-cooked frozen Brussels sprouts: heat transfer modelling as related to enzyme inactivation and quality stability
title_short Processing of pre-cooked frozen Brussels sprouts: heat transfer modelling as related to enzyme inactivation and quality stability
title_full Processing of pre-cooked frozen Brussels sprouts: heat transfer modelling as related to enzyme inactivation and quality stability
title_fullStr Processing of pre-cooked frozen Brussels sprouts: heat transfer modelling as related to enzyme inactivation and quality stability
title_full_unstemmed Processing of pre-cooked frozen Brussels sprouts: heat transfer modelling as related to enzyme inactivation and quality stability
title_sort processing of pre-cooked frozen brussels sprouts: heat transfer modelling as related to enzyme inactivation and quality stability
publishDate 2019
url http://sedici.unlp.edu.ar/handle/10915/125080
work_keys_str_mv AT perezcalderonjohnfreddy processingofprecookedfrozenbrusselssproutsheattransfermodellingasrelatedtoenzymeinactivationandqualitystability
AT santosmariavictoria processingofprecookedfrozenbrusselssproutsheattransfermodellingasrelatedtoenzymeinactivationandqualitystability
AT zaritzkynoemielisabet processingofprecookedfrozenbrusselssproutsheattransfermodellingasrelatedtoenzymeinactivationandqualitystability
bdutipo_str Repositorios
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