| dc.creator | Laborde, Mariana Belén | |
| dc.creator | Pagano, Ana Maria | |
| dc.date | 2022-03 | |
| dc.date.accessioned | 2024-08-02T01:21:29Z | |
| dc.date.available | 2024-08-02T01:21:29Z | |
| dc.identifier | http://hdl.handle.net/11336/233523 | |
| dc.identifier | Laborde, Mariana Belén; Pagano, Ana Maria; Analysis and numerical simulation of the sterilization of low-calorie grape jam; Academia Brasileira de Ciencias; Anais da Academia Brasileira de Ciencias; 94; 3-2022; 1-21 | |
| dc.identifier | 0001-3765 | |
| dc.identifier | 1678-2690 | |
| dc.identifier | CONICET Digital | |
| dc.identifier | CONICET | |
| dc.identifier.uri | https://suquia.ffyh.unc.edu.ar/handle/suquia/174826 | |
| dc.description | The objective of this work was to analyze and defined an appropriate heat treatment for the sterilization of a low-calorie grape jam (39.260.63 ºBrix; pH 3.630.04) 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 (121.1ºC; 20-32 lb/in2) were defined by the time-temperature combinations, T1: 100ºC-5 minutes; T2: 100ºC-10 minutes, to apply and maintain the desired temperature of 100ºC 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. | |
| dc.description | Fil: Laborde, Mariana Belén. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano. Universidad Nacional del Centro de la Provincia de Buenos Aires. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano; Argentina | |
| dc.description | Fil: Pagano, Ana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina | |
| dc.format | application/pdf | |
| dc.format | application/pdf | |
| dc.format | application/pdf | |
| dc.language | eng | |
| dc.publisher | Academia Brasileira de Ciencias | |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/10.1590/0001-3765202220200584 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.rights | https://creativecommons.org/licenses/by/2.5/ar/ | |
| dc.subject | LOW-CALORIE JAM | |
| dc.subject | ROSE GRAPE | |
| dc.subject | THERMAL TREATMENTS | |
| dc.subject | FINITE ELEMENTS METHOD | |
| dc.subject | TEMPERATURE PROFILES | |
| dc.subject | https://purl.org/becyt/ford/2.4 | |
| dc.subject | https://purl.org/becyt/ford/2 | |
| dc.title | Analysis and numerical simulation of the sterilization of low-calorie grape jam | |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:ar-repo/semantics/artículo | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
