Analysis and numerical simulation of the sterilization of low-calorie grape jam
Abstract The objective of this work was to analyze and defined an appropriate heat treatment for the sterilization of a low-calorie grape jam (39.26 ± 0.63 °Brix; pH 3.63 ± 0.04) obtained using fruits reduced in carbohydrates by optimized pretreatment, and natural Stevia sweetener to replace sucrose...
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| Format: | Article |
| Language: | English |
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Academia Brasileira de Ciências
2022-12-01
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| Series: | Anais da Academia Brasileira de Ciências |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000801701&tlng=en |
| _version_ | 1828161842010128384 |
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| author | MARIANA B. LABORDE ANA MARÍA PAGANO |
| author_facet | MARIANA B. LABORDE ANA MARÍA PAGANO |
| author_sort | MARIANA B. LABORDE |
| collection | DOAJ |
| description | Abstract The objective of this work was to analyze and defined an appropriate heat treatment for the sterilization of a low-calorie grape jam (39.26 ± 0.63 °Brix; pH 3.63 ± 0.04) obtained using fruits reduced in carbohydrates by optimized pretreatment, and natural Stevia sweetener to replace sucrose. For this purpose, different types of information and tools were used. The physicochemical characteristics and proximal composition of the jam were determined. Information as to what microorganisms as common saprophyte fungi in grapes can develop in these products was gathered from the available literature. The thermophysical properties of the product were determined. Different combinations of recommended time and temperature combinations for heat treatments that inhibit microorganisms were analyzed. FEM numerical were developed to predict temperature profiles during heat treatment. Also, microbiological analysis of yeast and yeast screening and counting was performed. As a result of this study, two heat treatments were proposed to inhibit the fungus B. fulva and B. nivea (common in grapes). Two autoclave sterilization processes (121.1°C; 20-32 lb/in2) were defined by the time-temperature combinations, T1: 100°C-5 minutes; T2: 100°C-10 minutes, to apply and maintain the desired temperature of 100°C throughout the product for 1.3-27 seconds. Both treatments were considered suitable for sterilizing a 190 g jam container and were validated by microbiological analysis. |
| first_indexed | 2024-04-12T00:45:28Z |
| format | Article |
| id | doaj.art-e0e48cabac7d428488795fc46889e563 |
| institution | Directory Open Access Journal |
| issn | 1678-2690 |
| language | English |
| last_indexed | 2024-04-12T00:45:28Z |
| publishDate | 2022-12-01 |
| publisher | Academia Brasileira de Ciências |
| record_format | Article |
| series | Anais da Academia Brasileira de Ciências |
| spelling | doaj.art-e0e48cabac7d428488795fc46889e5632022-12-22T03:54:53ZengAcademia Brasileira de CiênciasAnais da Academia Brasileira de Ciências1678-26902022-12-0194suppl 410.1590/0001-3765202220200584Analysis and numerical simulation of the sterilization of low-calorie grape jamMARIANA B. LABORDEhttps://orcid.org/0000-0002-4854-3253ANA MARÍA PAGANOhttps://orcid.org/0000-0001-7926-8269Abstract The objective of this work was to analyze and defined an appropriate heat treatment for the sterilization of a low-calorie grape jam (39.26 ± 0.63 °Brix; pH 3.63 ± 0.04) obtained using fruits reduced in carbohydrates by optimized pretreatment, and natural Stevia sweetener to replace sucrose. For this purpose, different types of information and tools were used. The physicochemical characteristics and proximal composition of the jam were determined. Information as to what microorganisms as common saprophyte fungi in grapes can develop in these products was gathered from the available literature. The thermophysical properties of the product were determined. Different combinations of recommended time and temperature combinations for heat treatments that inhibit microorganisms were analyzed. FEM numerical were developed to predict temperature profiles during heat treatment. Also, microbiological analysis of yeast and yeast screening and counting was performed. As a result of this study, two heat treatments were proposed to inhibit the fungus B. fulva and B. nivea (common in grapes). Two autoclave sterilization processes (121.1°C; 20-32 lb/in2) were defined by the time-temperature combinations, T1: 100°C-5 minutes; T2: 100°C-10 minutes, to apply and maintain the desired temperature of 100°C throughout the product for 1.3-27 seconds. Both treatments were considered suitable for sterilizing a 190 g jam container and were validated by microbiological analysis.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000801701&tlng=enLow-calorie jamrose grapethermal treatmentsfinite elements methodtemperature profiles |
| spellingShingle | MARIANA B. LABORDE ANA MARÍA PAGANO Analysis and numerical simulation of the sterilization of low-calorie grape jam Anais da Academia Brasileira de Ciências Low-calorie jam rose grape thermal treatments finite elements method temperature profiles |
| title | Analysis and numerical simulation of the sterilization of low-calorie grape jam |
| title_full | Analysis and numerical simulation of the sterilization of low-calorie grape jam |
| title_fullStr | Analysis and numerical simulation of the sterilization of low-calorie grape jam |
| title_full_unstemmed | Analysis and numerical simulation of the sterilization of low-calorie grape jam |
| title_short | Analysis and numerical simulation of the sterilization of low-calorie grape jam |
| title_sort | analysis and numerical simulation of the sterilization of low calorie grape jam |
| topic | Low-calorie jam rose grape thermal treatments finite elements method temperature profiles |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000801701&tlng=en |
| work_keys_str_mv | AT marianablaborde analysisandnumericalsimulationofthesterilizationoflowcaloriegrapejam AT anamariapagano analysisandnumericalsimulationofthesterilizationoflowcaloriegrapejam |