Thermal Inactivation Kinetics
Mostrando 1-12 de 41 artigos, teses e dissertações.
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1. Effect of Blanching on Enzyme Activity and Bioactive Compounds of Blackberry
ABSTRACT The inactivation of peroxidase and polyphenol oxidase and the degradation of phenolic compounds, anthocyanins, and antioxidant activity in blackberry were investigated during blanching in water at 80-90 °C, and in steam, from 0 to 10 minutes. The enzyme kinetics indicated the presence of two isoenzymes with different thermal stability, following tw
Braz. arch. biol. technol.. Publicado em: 14/11/2018
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2. Kinetics and Thermodynamics of Thermal Inactivation of β-Galactosidase from Aspergillus oryzae
ABSTRACT For optimization of biochemical processes in food and pharmaceutical industries, the evaluation of enzyme inactivation kinetic models is necessary to allow their adequate use. Kinetic studies of thermal inactivation of β-galactosidase from Aspergillus oryzae were conducted in order to critically evaluate mathematical equations presented in the lite
Braz. arch. biol. technol.. Publicado em: 13/09/2018
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3. PEROXIDASE FROM SOYBEAN MEAL: OBTENTION, PURIFICATION AND APPLICATION IN REDUCTION OF DEOXYNIVALENOL LEVELS
This study established the conditions for the extraction of the enzyme peroxidase (PO) from soybean meal (SBM). An experimental design methodology was carried out in order to evaluate the effects of stirring rate time, pH and extracting solvent volume on the enzyme extraction. By using 5 g SBM and 50 mL phosphate buffer 10 mmol L-1 pH 4.7, 60 min stirring ra
Quím. Nova. Publicado em: 2017-09
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4. Thermal inactivation kinetics of partially purified mango pectin methylesterase
Abstract Kinetic parameters of thermal inactivation of pectin methylesterase (PME) in a partially purified mango enzyme extract were determined. The PME of mango partially purified by salting out showed different patterns of thermal inactivation, indicating the presence of a thermostable fraction at 70 °C and a thermolabile fraction at lower temperatures. T
Food Sci. Technol. Publicado em: 30/06/2016
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5. Determinação das condições de atividade otima, da estabilidade termica e da cinetica da hidrolise enzimatica de bromelina presente na casca e no talo do abacaxi (Ananas comosus L. Merril) variedade perola / Determination of optimum activity conditions, thermal stability and kinetic enzimatic hydrolises of bromelain in fruit peel and stem from pineapple (Ananas comosus L. Merril) variety perola
The bromelain, enzyme found in pineapple, hydrolyses peptide protein bonds; there is application in several areas involving food, medicine and animal nutrition. In pineapple the bromelain is present in the flesh, skin and core of the fruit. Aiming to evaluate the bromelain present in Brazilian fruit Ananas comosus L. Merril, pérola type, focusing its use fr
Publicado em: 2010
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6. Thermal Death Kinetics (65°C) of some Mycobacterium bovis spoligotypes recently isolated from bovines / Resistência térmica de diferentes espoligotipos de Mycobacterium bovis à pasteurização lenta (65ºC) em leite experimentalmente inoculado
Milk pasteurization is mandatory in Brazil and the Low Temperature Long Time - LTLT - Pasteurization (62 to 65°C/30 min.) is normally used for cheese making. Permitted parameters were based on the reports of Myconbacterium bovis/tuberculosis inactivation made up to that time. Since then, just a few studies have been done to determine if the M. bovis in circ
Publicado em: 2009
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7. Kinetics of helminth eggs inactivation in water and digested sludges by saturated steam produced with methane from anaerobic digestors. / Inativação térmica de ovos de helmintos em água e em biossólidos digeridos: cinética em reator batelada e modelagem matemática em reator tubular.
Biological sludge can be a valuable resource for agricultural soil conditioning. However, an important obstacle for its use is the usual presence of pathogenic organisms, capable of disease dissemination. The main occurring pathogens are virus, bacteria, protozoa and helminth. Helminth eggs are very resistant to thermal inactivation. The Ascaris lumbricoids
Publicado em: 2006
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8. Cinética de inativação térmica da peroxidase e da polifenoloxidase presentes na água de coco verde por processo térmico contínuo. / Kinetic of thermal inactivation of peroxidase and polyphenol oxidase present in green coconut water by thermal continuous processing.
Considering the need for green coconut water pasteurization after opening the fruit due to microbial and enzymatic (peroxidase (POD) and polyphenol oxidase (PFD)) action, the objective of this work is to study the behavior of the activity of these enzymes during continuous thermal processing. The first stage of the work was the study of the enzymes thermal i
Publicado em: 2005
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9. Development of thermal process otmized for mosto sugar canes in alcoholic fermentation / Desenvolvimento de processo termico otimizado para mosto de caldo de cana na fermentação alcoolica
In this research is proposed a thermal treatment process for sugar cane must with maximum retention of fermentable sugar (sucrose, glucose and fructose), to promote a thermal inactivation of its bacterial contaminants and therefore, those of alcoholic fermentation. With this objective were examined the thermo degradation kinetics of sucrose, glucose, fructos
Publicado em: 2005
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10. Programa para determinação de parametros cineticos em sistemas de processamento termicos continuos de alimentos. / Program for determination of kinetic parameters in continuous thermal systems of food processing.
A pesquisa aqui apresentada visou o desenvolvimento de um programa de computador (ALIKINETIC.EXE) para estimar os parâmetros cinéticos de destruíção térmica em tratamentos térmicos contínuos de alimentos. Os métodos do Ponto Equivalente (EPM) e o método das Exposições Isotérmicas Pareadas Equivalentes (PEIE) foram implementados no programa e emp
Publicado em: 2005
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11. Gerenciamento de residuos hospitalares e avaliação da secagem como metodo de redução de volume e grau de periculosidade
In this work infectious healthcare waste (IHW) produced in a blood bank facility was investigated. Aspects of IHW such as production, internal handling, physical and microbiological characterization as well as evaluation of a drying process for volume and microbiological load reduction were studied, using surrogate IHW and indicator microorganism for effecti
Publicado em: 2003
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12. Xilanases de aspergillus SP 2M1 : produção, caracterização e aplicação no branqueamento de polpas kraft
This study deals with the optimization for Aspergillus sp 2M1 growth and its xylanase production. Besides these aspects, some of lhe xylanase properties looking for an application in a bleaching Eucalyptus Kraft pulp were also studied. The optimal fungal growth conditions and enzyme production, in solid as in liquid media were following: Birchwood xylan as c
Publicado em: 1995