Conventional thermal kinetics of enzyme inactivation and microbial destruction in fruit juices were studied in the pasteurization temperature range (50 to 90°C). Pectin methylesterase (PME), as the most heat resistant enzyme, in orange juice and Saccharomyces cerevisiae and Lactobacillus plantarum, as the most common spoilage yeast and bacteria, respectively, in apple juice used as indicators were subjected to heat treatment in a well-agitated water bath. Based on gathered time-temperature profiles, effective portions of the come-up (CUT) and come-down (CDT) times (lags) were determined for inclusion in kinetic data handling. The inactivation/destruction kinetics followed typical first-order rate of reactions. / A continuous-flow microwave heating system was set up and evaluated for obtaining kinetic parameters under microwave heating conditions. The outlet temperature was characterized as a function of fluid flow rate, heating volume and initial temperature. / Kinetics of enzyme inactivation and microbial destruction at various temperatures under continuous-flow microwave heating conditions were then evaluated using the technique established above. The rates of inactivation/destruction varied depending on temperature. Taking into consideration the effectiveness of the CUT and contributory thermal inactivation during the CDT, the D-values were found to vary from 38.5 s at 55°C to 1.32 s at 70°C (pH 3.7) for PME, 4.75 s at 52.5°C to 0.378 s at 60°C (pH 3.4) for S. cerevisiae (ATCC 16664) and 14.1 s at 57.5°C to 0.327 s at 65°C (pH 3.4) for L. plantarum (ATCC 14917). / Some non-thermal microwave effects were hypothesized to exist and responsible for such differences between the two heating modes. Enzyme inactivation and microbial destruction were then studied further to evaluate the non-thermal effects. A continuous-flow microwave heating system was developed operating at full power while maintaining sample temperatures below 40°C by circulating a microwave-transparent liquid (kerosene) for immediate removal of heat produced in the juice during microwave exposure. / In order to explain and better characterize the faster rate of inactivation/destruction associated with microwave heating conditions observed in kinetic studies, additional tests were carried out using the second set-up described above, but without the cooling heat exchanger. The temperature of samples of different sizes were allowed to progressively increase under carefully controlled conditions. Inactivation of PME in orange juice (pH 3.7) and destruction of S. cerevisiae in apple juice (pH 3.4) were again used as parameters. The results once again clearly demonstrated superior inactivation/destruction effects under microwave heating which increased with temperature and decreased with sample size. (Abstract shortened by UMI.)
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.35414 |
| Date | January 1997 |
| Creators | Tajchakavit, Sasithorn. |
| Contributors | Ramaswamy, H. S. (advisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Doctor of Philosophy (Department of Food Science and Agricultural Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 001617643, proquestno: NQ44605, Theses scanned by UMI/ProQuest. |
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