EXPERIMENTAL STUDY OF THE INFLUENCE OF TEMPERATURE ON PASTEURIZATION OF PÊRA RIO IN NATURA ORANGE JUICE
| Autor: | Gabriela Regina Rosa Galiassi, Maribel Valverde Ramirez |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | SOUTHERN BRAZILIAN JOURNAL OF CHEMISTRY. 29:37-42 |
| ISSN: | 2674-6891 0104-5431 |
| DOI: | 10.48141/sbjchem.v29.n31.2021.04_galiassi_pgs_37_42.pdf |
| Popis: | Background: Heat treatment is one of the most used methods to preserve food, such as orange juices, which are an excellent source of ascorbic acid. To avoid vitamin C degradation and reduce loss, fast heating is recommended. However, little is known about heat transfer during juice pasteurization. Aim: Therefore, this work aimed to determine the vitamin C content and the convective heat transfer coefficient in the pasteurization of orange juice. Methods: To perform the experiment, in the juice container, two regions were analyzed: the central region and near the wall. For the time-temperature control, thermometers were installed in the two regions mentioned. Every 120 seconds, the temperature was measured. The vitamin C content in the juice was evaluated before and after pasteurization using the iodometric method. The convective coefficient was evaluated using the method of dimensionless numbers and the experimental method. Results and Discussion: In pasteurization, the solution was heated to 80 °C, where heating lasted 3000 seconds and cooling for 2520 seconds. The graph showing the relationship of the convective heat transfer coefficient and temperature follows the same trend of the literature. The convective coefficient is higher in the region near the wall. As time passes and temperature decreases, the central region tends to equilibrium, and the coefficient becomes more constant. The vitamin C content remained constant before and after pasteurization. The values of the dimensionless numbers used in the calculations are in the same order of magnitude as the literature. Conclusions: The pasteurization did not cause ascorbic acid degradation since the heating step was fast in the heat treatment. The graphic showed that there is a dependence of the dimensionless of temperature with the dimensionless Biot and Fourier. It was noted that studying the thermal behavior in the cooling of orange juice is extremely important to ensure its quality. |
| Databáze: | OpenAIRE |
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