Analysis and numerical simulation of the sterilization of low-calorie grape jam
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Anais da Academia Brasileira de Ciências (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000801701 |
Resumo: | Abstract 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 °Brix; 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 (121.1°C; 20-32 lb/in2) were defined by the time-temperature combinations, T1: 100°C-5 minutes; T2: 100°C-10 minutes, to apply and maintain the desired temperature of 100°C 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. |
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Analysis and numerical simulation of the sterilization of low-calorie grape jamLow-calorie jamrose grapethermal treatmentsfinite elements methodtemperature profilesAbstract 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 °Brix; 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 (121.1°C; 20-32 lb/in2) were defined by the time-temperature combinations, T1: 100°C-5 minutes; T2: 100°C-10 minutes, to apply and maintain the desired temperature of 100°C 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.Academia Brasileira de Ciências2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000801701Anais da Academia Brasileira de Ciências v.94 suppl.4 2022reponame:Anais da Academia Brasileira de Ciências (Online)instname:Academia Brasileira de Ciências (ABC)instacron:ABC10.1590/0001-3765202220200584info:eu-repo/semantics/openAccessLABORDE,MARIANA B.PAGANO,ANA MARÍAeng2022-12-13T00:00:00Zoai:scielo:S0001-37652022000801701Revistahttp://www.scielo.br/aabchttps://old.scielo.br/oai/scielo-oai.php||aabc@abc.org.br1678-26900001-3765opendoar:2022-12-13T00:00Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)false |
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 B. 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 |
author |
LABORDE,MARIANA B. |
author_facet |
LABORDE,MARIANA B. PAGANO,ANA MARÍA |
author_role |
author |
author2 |
PAGANO,ANA MARÍA |
author2_role |
author |
dc.contributor.author.fl_str_mv |
LABORDE,MARIANA B. PAGANO,ANA MARÍA |
dc.subject.por.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 |
description |
Abstract 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 °Brix; 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 (121.1°C; 20-32 lb/in2) were defined by the time-temperature combinations, T1: 100°C-5 minutes; T2: 100°C-10 minutes, to apply and maintain the desired temperature of 100°C 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 |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000801701 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000801701 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0001-3765202220200584 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Academia Brasileira de Ciências |
publisher.none.fl_str_mv |
Academia Brasileira de Ciências |
dc.source.none.fl_str_mv |
Anais da Academia Brasileira de Ciências v.94 suppl.4 2022 reponame:Anais da Academia Brasileira de Ciências (Online) instname:Academia Brasileira de Ciências (ABC) instacron:ABC |
instname_str |
Academia Brasileira de Ciências (ABC) |
instacron_str |
ABC |
institution |
ABC |
reponame_str |
Anais da Academia Brasileira de Ciências (Online) |
collection |
Anais da Academia Brasileira de Ciências (Online) |
repository.name.fl_str_mv |
Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC) |
repository.mail.fl_str_mv |
||aabc@abc.org.br |
_version_ |
1754302872965611520 |