Analysis and numerical simulation of the sterilization of low-calorie grape jam

Autores
Laborde, Mariana Belén; Pagano, Ana Maria
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to analyze and defined an appropriate heat treatment for the sterilization of a low-calorie grape jam (39.260.63 ºBrix; pH 3.630.04) obtained using fruits reduced in carbohydrates by optimized pretreatment, and natural Stevia sweetener to replace sucrose. For this purpose, different types of information and tools were used. The physicochemical characteristics and proximal composition of the jam were determined. Information as to what microorganisms as common saprophyte fungi in grapes can develop in these products was gathered from the available literature. The thermophysical properties of the product were determined. Different combinations of recommended time and temperature combinations for heat treatments that inhibit microorganisms were analyzed. FEM numerical were developed to predict temperature profiles during heat treatment. Also, microbiological analysis of yeast and yeast screening and counting was performed. As a result of this study, two heat treatments were proposed to inhibit the fungus B. fulva and B. nivea (common in grapes). Two autoclave sterilization processes (121.1ºC; 20-32 lb/in2) were defined by the time-temperature combinations, T1: 100ºC-5 minutes; T2: 100ºC-10 minutes, to apply and maintain the desired temperature of 100ºC throughout the product for 1.3-27 seconds. Both treatments were considered suitable for sterilizing a 190 g jam container and were validated by microbiological analysis.
Fil: Laborde, Mariana Belén. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano. Universidad Nacional del Centro de la Provincia de Buenos Aires. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano; Argentina
Fil: Pagano, Ana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina
Materia
LOW-CALORIE JAM
ROSE GRAPE
THERMAL TREATMENTS
FINITE ELEMENTS METHOD
TEMPERATURE PROFILES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/233523
Acceder
id CONICETDig_1c8c7a550eb71c3575a1e328de868f26
oai_identifier_str oai:ri.conicet.gov.ar:11336/233523
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Analysis and numerical simulation of the sterilization of low-calorie grape jamLaborde, Mariana BelénPagano, Ana MariaLOW-CALORIE JAMROSE GRAPETHERMAL TREATMENTSFINITE ELEMENTS METHODTEMPERATURE PROFILEShttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The objective of this work was to analyze and defined an appropriate heat treatment for the sterilization of a low-calorie grape jam (39.260.63 ºBrix; pH 3.630.04) obtained using fruits reduced in carbohydrates by optimized pretreatment, and natural Stevia sweetener to replace sucrose. For this purpose, different types of information and tools were used. The physicochemical characteristics and proximal composition of the jam were determined. Information as to what microorganisms as common saprophyte fungi in grapes can develop in these products was gathered from the available literature. The thermophysical properties of the product were determined. Different combinations of recommended time and temperature combinations for heat treatments that inhibit microorganisms were analyzed. FEM numerical were developed to predict temperature profiles during heat treatment. Also, microbiological analysis of yeast and yeast screening and counting was performed. As a result of this study, two heat treatments were proposed to inhibit the fungus B. fulva and B. nivea (common in grapes). Two autoclave sterilization processes (121.1ºC; 20-32 lb/in2) were defined by the time-temperature combinations, T1: 100ºC-5 minutes; T2: 100ºC-10 minutes, to apply and maintain the desired temperature of 100ºC throughout the product for 1.3-27 seconds. Both treatments were considered suitable for sterilizing a 190 g jam container and were validated by microbiological analysis.Fil: Laborde, Mariana Belén. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano. Universidad Nacional del Centro de la Provincia de Buenos Aires. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano; ArgentinaFil: Pagano, Ana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; ArgentinaAcademia Brasileira de Ciencias2022-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/233523Laborde, Mariana Belén; Pagano, Ana Maria; Analysis and numerical simulation of the sterilization of low-calorie grape jam; Academia Brasileira de Ciencias; Anais da Academia Brasileira de Ciencias; 94; 3-2022; 1-210001-37651678-2690CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1590/0001-3765202220200584info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:24:15Zoai:ri.conicet.gov.ar:11336/233523instacron: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:34982025-10-15 14:24:16.267CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Analysis and numerical simulation of the sterilization of low-calorie grape jam
title Analysis and numerical simulation of the sterilization of low-calorie grape jam
spellingShingle Analysis and numerical simulation of the sterilization of low-calorie grape jam
Laborde, Mariana Belén
LOW-CALORIE JAM
ROSE GRAPE
THERMAL TREATMENTS
FINITE ELEMENTS METHOD
TEMPERATURE PROFILES
title_short Analysis and numerical simulation of the sterilization of low-calorie grape jam
title_full Analysis and numerical simulation of the sterilization of low-calorie grape jam
title_fullStr Analysis and numerical simulation of the sterilization of low-calorie grape jam
title_full_unstemmed Analysis and numerical simulation of the sterilization of low-calorie grape jam
title_sort Analysis and numerical simulation of the sterilization of low-calorie grape jam
dc.creator.none.fl_str_mv Laborde, Mariana Belén
Pagano, Ana Maria
author Laborde, Mariana Belén
author_facet Laborde, Mariana Belén
Pagano, Ana Maria
author_role author
author2 Pagano, Ana Maria
author2_role author
dc.subject.none.fl_str_mv LOW-CALORIE JAM
ROSE GRAPE
THERMAL TREATMENTS
FINITE ELEMENTS METHOD
TEMPERATURE PROFILES
topic LOW-CALORIE JAM
ROSE GRAPE
THERMAL TREATMENTS
FINITE ELEMENTS METHOD
TEMPERATURE PROFILES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this work was to analyze and defined an appropriate heat treatment for the sterilization of a low-calorie grape jam (39.260.63 ºBrix; pH 3.630.04) obtained using fruits reduced in carbohydrates by optimized pretreatment, and natural Stevia sweetener to replace sucrose. For this purpose, different types of information and tools were used. The physicochemical characteristics and proximal composition of the jam were determined. Information as to what microorganisms as common saprophyte fungi in grapes can develop in these products was gathered from the available literature. The thermophysical properties of the product were determined. Different combinations of recommended time and temperature combinations for heat treatments that inhibit microorganisms were analyzed. FEM numerical were developed to predict temperature profiles during heat treatment. Also, microbiological analysis of yeast and yeast screening and counting was performed. As a result of this study, two heat treatments were proposed to inhibit the fungus B. fulva and B. nivea (common in grapes). Two autoclave sterilization processes (121.1ºC; 20-32 lb/in2) were defined by the time-temperature combinations, T1: 100ºC-5 minutes; T2: 100ºC-10 minutes, to apply and maintain the desired temperature of 100ºC throughout the product for 1.3-27 seconds. Both treatments were considered suitable for sterilizing a 190 g jam container and were validated by microbiological analysis.
Fil: Laborde, Mariana Belén. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano. Universidad Nacional del Centro de la Provincia de Buenos Aires. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano; Argentina
Fil: Pagano, Ana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina
description The objective of this work was to analyze and defined an appropriate heat treatment for the sterilization of a low-calorie grape jam (39.260.63 ºBrix; pH 3.630.04) obtained using fruits reduced in carbohydrates by optimized pretreatment, and natural Stevia sweetener to replace sucrose. For this purpose, different types of information and tools were used. The physicochemical characteristics and proximal composition of the jam were determined. Information as to what microorganisms as common saprophyte fungi in grapes can develop in these products was gathered from the available literature. The thermophysical properties of the product were determined. Different combinations of recommended time and temperature combinations for heat treatments that inhibit microorganisms were analyzed. FEM numerical were developed to predict temperature profiles during heat treatment. Also, microbiological analysis of yeast and yeast screening and counting was performed. As a result of this study, two heat treatments were proposed to inhibit the fungus B. fulva and B. nivea (common in grapes). Two autoclave sterilization processes (121.1ºC; 20-32 lb/in2) were defined by the time-temperature combinations, T1: 100ºC-5 minutes; T2: 100ºC-10 minutes, to apply and maintain the desired temperature of 100ºC throughout the product for 1.3-27 seconds. Both treatments were considered suitable for sterilizing a 190 g jam container and were validated by microbiological analysis.
publishDate 2022
dc.date.none.fl_str_mv 2022-03
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/11336/233523
Laborde, Mariana Belén; Pagano, Ana Maria; Analysis and numerical simulation of the sterilization of low-calorie grape jam; Academia Brasileira de Ciencias; Anais da Academia Brasileira de Ciencias; 94; 3-2022; 1-21
0001-3765
1678-2690
CONICET Digital
CONICET
url http://hdl.handle.net/11336/233523
identifier_str_mv Laborde, Mariana Belén; Pagano, Ana Maria; Analysis and numerical simulation of the sterilization of low-calorie grape jam; Academia Brasileira de Ciencias; Anais da Academia Brasileira de Ciencias; 94; 3-2022; 1-21
0001-3765
1678-2690
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1590/0001-3765202220200584
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academia Brasileira de Ciencias
publisher.none.fl_str_mv Academia Brasileira de Ciencias
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
_version_ 1846082662968590336
score 12.891075

Publicaciones similares