Abstract
A model for the process impact temperature non-uniformity during high pressure processing (HPP) of genipap fruit purees was found during genipin recovery. Purees were subjected to HPP (130–530MPa) under quasi-isobaric non-isothermal conditions (15min; 0, 4.6 and 9.3mg pectinases/g fruit). Genipin and protein concentration was determined, and pH was measured. Polygalacturonase activity was quantified indirectly by protein content (mg/g fruit). First order kinetics described temperature changes (0–4min). Polygalacturonase was activated at 130MPa, inactivated reversibly at 330MPa and activated again at 530MPa. Enzyme reaction rate constant (k) was placed in the 0–4min model and temperature from 2 to 15min was described. Protein content and pH characterization in terms of decimal reduction time improved highly the 2–15min model. Since temperature changes were modeled, more insight of its behavior in an HPP reactor was obtained, avoiding uniformity assumptions, making easier the industrial scale HPP implementation.
Published Version
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