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

Autores
Perez Calderon, John Freddy; Santos, María Victoria; Zaritzky, Noemí Elizabet
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 minutes) 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.
Fil: Perez Calderon, John Freddy. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Santos, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Fil: Zaritzky, Noemí Elizabet. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
PRE-COOKED FROZEN VEGETABLES
PEROXIDASE INACTIVATION KINETICS
FINITE ELEMENTS
MATHEMATICAL MODELING
PROCESS OPTIMIZATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/105130
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/105130
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Processing of pre-cooked frozen Brussels sprouts: Heat transfer modelling as related to enzyme inactivation and quality stabilityPerez Calderon, John FreddySantos, María VictoriaZaritzky, Noemí ElizabetPRE-COOKED FROZEN VEGETABLESPEROXIDASE INACTIVATION KINETICSFINITE ELEMENTSMATHEMATICAL MODELINGPROCESS OPTIMIZATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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 minutes) 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.Fil: Perez Calderon, John Freddy. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Santos, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; ArgentinaFil: Zaritzky, Noemí Elizabet. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaInstitution of Chemical Engineers2019-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/105130Perez Calderon, John Freddy; Santos, María Victoria; Zaritzky, Noemí Elizabet; Processing of pre-cooked frozen Brussels sprouts: Heat transfer modelling as related to enzyme inactivation and quality stability; Institution of Chemical Engineers; Food and Bioproducts Processing; 118; 11-2019; 114-1290960-3085CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S096030851930536Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2019.09.003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:59:38Zoai:ri.conicet.gov.ar:11336/105130instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:59:38.529CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Processing of pre-cooked frozen Brussels sprouts: Heat transfer modelling as related to enzyme inactivation and quality stability
title Processing of pre-cooked frozen Brussels sprouts: Heat transfer modelling as related to enzyme inactivation and quality stability
spellingShingle Processing of pre-cooked frozen Brussels sprouts: Heat transfer modelling as related to enzyme inactivation and quality stability
Perez Calderon, John Freddy
PRE-COOKED FROZEN VEGETABLES
PEROXIDASE INACTIVATION KINETICS
FINITE ELEMENTS
MATHEMATICAL MODELING
PROCESS OPTIMIZATION
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
dc.creator.none.fl_str_mv Perez Calderon, John Freddy
Santos, María Victoria
Zaritzky, Noemí Elizabet
author Perez Calderon, John Freddy
author_facet Perez Calderon, John Freddy
Santos, María Victoria
Zaritzky, Noemí Elizabet
author_role author
author2 Santos, María Victoria
Zaritzky, Noemí Elizabet
author2_role author
author
dc.subject.none.fl_str_mv PRE-COOKED FROZEN VEGETABLES
PEROXIDASE INACTIVATION KINETICS
FINITE ELEMENTS
MATHEMATICAL MODELING
PROCESS OPTIMIZATION
topic PRE-COOKED FROZEN VEGETABLES
PEROXIDASE INACTIVATION KINETICS
FINITE ELEMENTS
MATHEMATICAL MODELING
PROCESS OPTIMIZATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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 minutes) 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.
Fil: Perez Calderon, John Freddy. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Santos, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Fil: Zaritzky, Noemí Elizabet. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
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 minutes) 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.
publishDate 2019
dc.date.none.fl_str_mv 2019-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/105130
Perez Calderon, John Freddy; Santos, María Victoria; Zaritzky, Noemí Elizabet; Processing of pre-cooked frozen Brussels sprouts: Heat transfer modelling as related to enzyme inactivation and quality stability; Institution of Chemical Engineers; Food and Bioproducts Processing; 118; 11-2019; 114-129
0960-3085
CONICET Digital
CONICET
url http://hdl.handle.net/11336/105130
identifier_str_mv Perez Calderon, John Freddy; Santos, María Victoria; Zaritzky, Noemí Elizabet; Processing of pre-cooked frozen Brussels sprouts: Heat transfer modelling as related to enzyme inactivation and quality stability; Institution of Chemical Engineers; Food and Bioproducts Processing; 118; 11-2019; 114-129
0960-3085
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S096030851930536X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2019.09.003
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Institution of Chemical Engineers
publisher.none.fl_str_mv Institution of Chemical Engineers
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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