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 Reaction Kinetics Analysis of Chemical Changes in Pressure-Assisted Thermal Processing
Please use this identifier to cite or link to this item http://hdl.handle.net/10773/6999

title: Reaction Kinetics Analysis of Chemical Changes in Pressure-Assisted Thermal Processing
authors: Ramirez, Rosario
Saraiva, Jorge
Pérez Lamela, Concepción
Torres, J. Antonio
keywords: Pressure-assisted thermal processing
Reaction kinetics
Activation energy
Activation volume
Chemical changes in foods
issue date: 2009
publisher: Springer Verlag
abstract: Pressure-assisted thermal processing (PATP) at T < 100°C can be used when enzyme inactivation and pasteurization by high pressure processing (HPP) is not feasible due to long processing times while PATP at T > 100°C can be used when bacterial spores inactivation is necessary. In PATP, the adiabatic compression/decompression heat increases/decreases temperature almost instantaneously, and the simultaneous application of high pressure (~600–700 MPa) and temperature (~100–120°C) accelerates spore inactivation. PATP effects on chemical changes are analyzed using a reaction kinetics approach including activation volume (V a) and activation energy (E a) values. Reaction rates increase or decrease with pressure for negative or positive V a values, respectively, while rate temperature and pressure sensitivity depends on the magnitude of E a and V a values, respectively. The complex effects of food matrix, pH, dissolved oxygen, and presence of antioxidants show that optimization of vitamin, pigment and flavor retention while ensuring PATP microbial and enzyme inactivation will require substantially more chemical reaction kinetics research.
URI: http://hdl.handle.net/10773/6999
ISSN: 1866-7910
publisher version/DOI: http://dx.doi.org/10.1007/s12393-009-9002-8
source: Food Engineering Reviews
appears in collectionsQOPNA - Artigos

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