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Journals / Akademik Gıda / 2016 / Cilt: 14 - Sayı: 2

Inactivation Kinetics of Pectin Methyl Esterase under Thermosonication and Thermal Pasteurisation Process Conditions in Orange Juice

Portakal Suyundaki Pektin Metil Esterazın Termosonikasyon ve Isıl Pastörizasyon İşlem Koşullarında İnaktivasyon Kinetiği

Erdal AGCAM
Suleyman POLAT
Asiye AKYİLDİZ
Hasan FENERCİOGLU
Pages
85–91
Publication Date
2016-06-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Results indicated that the activation energy for inactivation of pectin methylesterase can be decreased 62% by the combined heat and ultrasound treatments

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Pectin methylesterase has a higher thermal resistance than the microorganisms existing in orange juice, and its inactivation is used as a parameter for the pasteurisation process.
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Key Findings & Data:Freshly squeezed orange juice Valencia was heated at three temperatures 65, 75 and 85°C or with ultrasound 35 kHz/300 W ; four holding times 15, 30, 60 and 120 s were used for each condition, using laboratory type continuous heat exchanger.
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Conclusion & Impact:Results indicated that the activation energy for inactivation of pectin methylesterase can be decreased 62% by the combined heat and ultrasound treatments
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Pektin metil esteraz inaktivasyonu · Termosonikasyon · Kinetik

Abstract

Pectin methylesterase has a higher thermal resistance than the microorganisms existing in orange juice, and its inactivation is used as a parameter for the pasteurisation process. In this study, the thermal and thermal-ultrasound thermosonication inactivation kinetics were determined. Freshly squeezed orange juice Valencia was heated at three temperatures 65, 75 and 85°C or with ultrasound 35 kHz/300 W ; four holding times 15, 30, 60 and 120 s were used for each condition, using laboratory type continuous heat exchanger. The inactivation of pectin methylesterase was influenced by ultrasound and processing temperature. A slower reaction rate constant was found for juices with only heat treatment at the studied temperatures. The highest inactivation level was obtained in juices with combined heat and ultrasound treatment at 85°C. Results indicated that the activation energy for inactivation of pectin methylesterase can be decreased 62% by the combined heat and ultrasound treatments

Özet

Pektin metil esteraz PME portakal suyunda var olan mikroorganizmalardan daha yüksek ısıl dirence sahiptir ve bundan dolayı portakal suyunun pastörizasyonunda, PME inaktivasyonu ısıl işlem normu olarak kullanılır. Bu çalışmada ısıl işlem veya ısıl işlem+ultrason termosonikasyon uygulamaları ile pektin metil esterazın inaktivasyon kinetikleri değerlendirilmiştir. Çalışmada taze sıkılmış portakal suyu Valencia 3 farklı sıcaklıkta 65, 75, 85°C her bir sıcaklık için 4 farklı sürede 15, 30, 60, 120 s ısıl pastörizasyon veya aynı sıcaklık ve sürelerde ultrason 35 kHz/300 W uygulaması gerçekleştirilmiştir. Pektin metil esterazın inaktivasyonunda ultrason ve işlem sıcaklığının etkili olduğu tespit edilmiştir. Sadece ısıl işlem uygulanan örneklerde daha düşük inaktivasyon hız sabiti belirlenmiştir. En yüksek inaktivasyon seviyeleri 85 °C' de sıcaklık ve ultrason termosonikasyon destekli uygulamadan elde edilmiştir. Sonuçlar, pektin metil esteraz inaktivasyonu için gerekli olan aktivasyon enerjisi değerinin termosonikasyon işlemiyle % 62 oranında azaltılabileceğini göstermiştir

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Cite This Article

AGCAM, E., POLAT, S., AKYİLDİZ, A., FENERCİOGLU, H. (2016). Inactivation Kinetics of Pectin Methyl Esterase under Thermosonication and Thermal Pasteurisation Process Conditions in Orange Juice. Akademik Gıda, Cilt: 14 - Sayı: 2, 85–91. https://ajindex.com/articles/454726

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