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首页> 外文期刊>Biotechnology Progress >Design and Optimization of Hot-Filling Pasteurization Conditions: Cupuacu (Theobroma grandiflorum) Fruit Pulp Case Study
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Design and Optimization of Hot-Filling Pasteurization Conditions: Cupuacu (Theobroma grandiflorum) Fruit Pulp Case Study

机译：热灌装巴氏杀菌条件的设计和优化：Cupuacu（Theobroma grandiflorum）果浆案例研究

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摘要

Cupuacu (Theobroma grandiflorum) is an Amazonian tropical fruit with a great economic potential. Pasteurization, by a hot-filling techique, was suggested for the preservation of this fruit pulp at room temperature. The process was implemented with local communicities in Brazil. The process was modeled, and a computer program was written in Turbo Pascal. The relative importance among the pasteurization process variables (initial product temperature, heating rate, holding temperature and time, container volume and shape, cooling medium type and temperature) on the microbial target and quality was investigated, by performing simulations according to a screening factorial design. Afterward, simulations of the different processing conditions were carried out. The holding temperature (T_F) and time (t_(hold)) affected pasteurization value (P), and the container volume (V) influenced largely the quality parameters. The process was optimized for retail (1 L) and industrial (100 L) size containers, by maximizing volume average quality in terms of color lightness and sensory "fresh notes" and minimizing volume average total color difference and sensory "cooked notes". Equivalent processes were designed and simulated (P_(91 deg C) = 4. 6min on Alicyclobacillus acidoterrestris spores) and final quality (color, flavor, and aroma attributes) was evaluated. Color was slightly affected by the pasteurization processes,a nd few differences were observed between the six equivalent treatments designed (T_F between 80 and 97 deg C). T_F > = 91 deg C minimized "cooked notes" and maximized "fresh notes" of cupuacu pulp aroma and flavor for 1 L container. Concerning the 100 L size, the "cooked notes" development can be minimized with T_F > = 91 deg C, but overall the quality was greatly degraded as a result of the long cooling times. A more efficient method to speed up the cooling phase was recommended, especially for the industrial sizeof containers.
机译：Cupuacu（Theobroma grandiflorum）是亚马逊热带水果，具有巨大的经济潜力。建议通过热灌装技术进行巴氏杀菌，以将该果肉在室温下保存。该过程是在巴西当地社区实施的。对过程进行了建模，并用Turbo Pascal编写了计算机程序。通过根据筛选因子设计进行模拟，研究了巴氏灭菌过程变量（初始产品温度，加热速率，保持温度和时间，容器体积和形状，冷却介质类型和温度）对微生物目标和质量的相对重要性。 。之后，对不同的加工条件进行了模拟。保温温度（T_F）和时间（t_（hold））影响巴氏灭菌值（P），容器体积（V）极大地影响质量参数。通过最大程度地提高颜色平均亮度和感官“新鲜便条”的体积平均质量，并使体积平均总色差和感官“熟味”最小化，对零售（1 L）和工业（100 L）尺寸的容器进行了优化。设计和模拟了等效过程（在酸热脂环酸芽孢杆菌上P_（91℃）=4。6分钟），并评估了最终质量（颜色，风味和香气属性）。颜色受巴氏杀菌工艺的影响很小，在设计的六个等效处理之间（T_F在80到97摄氏度之间）观察到很少的差异。 T_F> = 91摄氏度，对于1升容器，最小化了“煮熟的香气”，并最大化了浓香纸浆香气和风味的“新鲜香气”。关于100 L的尺寸，可以在T_F> = 91℃的情况下最大程度地减少“熟音”的形成，但是由于长时间的冷却，整体质量会大大降低。建议使用更有效的方法来加快冷却阶段，特别是对于工业尺寸的容器。

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