Kinetic Parameter Estimation for Quality Change during Continuous Thermal Processing of Grapefruit Juice

ELI COHEN; YEHUDITH BIRK; CHAIM H. MANNHEIM; ISRAEL S. SAGUY

doi:10.1111/j.1365-2621.1994.tb06922.x

Kinetic Parameter Estimation for Quality Change during Continuous Thermal Processing of Grapefruit Juice

ELI COHEN, YEHUDITH BIRK, CHAIM H. MANNHEIM, ISRAEL S. SAGUY

Research output: Contribution to journal › Article › peer-review

47 Scopus citations

Abstract

Reaction order, activation energy (E_a) and average rate constant (k_av) were evaluated by dynamic modeling for color degradation of grapefruit juice during thermal processing. Simulated aseptic conditions were: 85–135°C, 40–175 set processing time, and average velocities 5–30 cm/set. Quality was assessed by nonenzymatic browning index (NEBI) and S‐hydroxymethyl‐furfural (HMF). Average values for reaction‐order and energy of activation were: 0 and 21.4 kcal/g‐mol (NEBI) and 0.3 and 23.2 kcal/g‐mol (HMF), respectively. These values were compared with those contained in the deformed ellipsoid which define the 90% joint confidence interval of all possible parameter combinations. Based on initial and final concentrations, the method can predict effects of processing on liquid foods.

Original language	English
Pages (from-to)	155-158
Number of pages	4
Journal	Journal of Food Science
Volume	59
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1994.tb06922.x
State	Published - 1 Jan 1994
Externally published	Yes

Keywords

dynamic modeling
grapefruit juice
quality deterioration
thermal processing

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.1994.tb06922.x

Cite this

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title = "Kinetic Parameter Estimation for Quality Change during Continuous Thermal Processing of Grapefruit Juice",

abstract = "Reaction order, activation energy (Ea) and average rate constant (kav) were evaluated by dynamic modeling for color degradation of grapefruit juice during thermal processing. Simulated aseptic conditions were: 85–135°C, 40–175 set processing time, and average velocities 5–30 cm/set. Quality was assessed by nonenzymatic browning index (NEBI) and S‐hydroxymethyl‐furfural (HMF). Average values for reaction‐order and energy of activation were: 0 and 21.4 kcal/g‐mol (NEBI) and 0.3 and 23.2 kcal/g‐mol (HMF), respectively. These values were compared with those contained in the deformed ellipsoid which define the 90\% joint confidence interval of all possible parameter combinations. Based on initial and final concentrations, the method can predict effects of processing on liquid foods.",

keywords = "dynamic modeling, grapefruit juice, quality deterioration, thermal processing",

author = "ELI COHEN and YEHUDITH BIRK and MANNHEIM, \{CHAIM H.\} and SAGUY, \{ISRAEL S.\}",

year = "1994",

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doi = "10.1111/j.1365-2621.1994.tb06922.x",

language = "English",

volume = "59",

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journal = "Journal of Food Science",

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T1 - Kinetic Parameter Estimation for Quality Change during Continuous Thermal Processing of Grapefruit Juice

AU - COHEN, ELI

AU - BIRK, YEHUDITH

AU - MANNHEIM, CHAIM H.

AU - SAGUY, ISRAEL S.

PY - 1994/1/1

Y1 - 1994/1/1

N2 - Reaction order, activation energy (Ea) and average rate constant (kav) were evaluated by dynamic modeling for color degradation of grapefruit juice during thermal processing. Simulated aseptic conditions were: 85–135°C, 40–175 set processing time, and average velocities 5–30 cm/set. Quality was assessed by nonenzymatic browning index (NEBI) and S‐hydroxymethyl‐furfural (HMF). Average values for reaction‐order and energy of activation were: 0 and 21.4 kcal/g‐mol (NEBI) and 0.3 and 23.2 kcal/g‐mol (HMF), respectively. These values were compared with those contained in the deformed ellipsoid which define the 90% joint confidence interval of all possible parameter combinations. Based on initial and final concentrations, the method can predict effects of processing on liquid foods.

AB - Reaction order, activation energy (Ea) and average rate constant (kav) were evaluated by dynamic modeling for color degradation of grapefruit juice during thermal processing. Simulated aseptic conditions were: 85–135°C, 40–175 set processing time, and average velocities 5–30 cm/set. Quality was assessed by nonenzymatic browning index (NEBI) and S‐hydroxymethyl‐furfural (HMF). Average values for reaction‐order and energy of activation were: 0 and 21.4 kcal/g‐mol (NEBI) and 0.3 and 23.2 kcal/g‐mol (HMF), respectively. These values were compared with those contained in the deformed ellipsoid which define the 90% joint confidence interval of all possible parameter combinations. Based on initial and final concentrations, the method can predict effects of processing on liquid foods.

KW - dynamic modeling

KW - grapefruit juice

KW - quality deterioration

KW - thermal processing

UR - https://www.scopus.com/pages/publications/84985201242

U2 - 10.1111/j.1365-2621.1994.tb06922.x

DO - 10.1111/j.1365-2621.1994.tb06922.x

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Kinetic Parameter Estimation for Quality Change during Continuous Thermal Processing of Grapefruit Juice

Abstract

Keywords

ASJC Scopus subject areas

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