Suleyman POLAT, Hasan FENERCİOGLU, Asiye AKYİLDİZ, Erdal AGCAM

Inactivation Kinetics of Pectin Methyl Esterase under Thermosonication and Thermal Pasteurisation Process Conditions in Orange Juice

Pektin metil esteraz (PME) portakal suyunda var olan mikroorganizmalardan daha yüksek ısıl dirence sahiptir ve bundan dolayı portakal suyunun pastörizasyonunda, PME inaktivasyonu ısıl işlem normu olarak kullanılır. Bu çalışmada ısıl işlem veya ısıl işlem+ultrason (termosonikasyon) uygulamaları ile pektin metil esterazın inaktivasyon kinetikleri değerlendirilmiştir. Çalışmada taze sıkılmış portakal suyu (Valencia) 3 farklı sıcaklıkta (65, 75, 85°C) her bir sıcaklık için 4 farklı sürede (15, 30, 60, 120 s) ısıl pastörizasyon veya aynı sıcaklık ve sürelerde ultrason (35 kHz/300 W) uygulaması gerçekleştirilmiştir. Pektin metil esterazın inaktivasyonunda ultrason ve işlem sıcaklığının etkili olduğu tespit edilmiştir. Sadece ısıl işlem uygulanan örneklerde daha düşük inaktivasyon hız sabiti belirlenmiştir. En yüksek inaktivasyon seviyeleri 85 °C' de sıcaklık ve ultrason (termosonikasyon) destekli uygulamadan elde edilmiştir. Sonuçlar, pektin metil esteraz inaktivasyonu için gerekli olan aktivasyon enerjisi değerinin termosonikasyon işlemiyle % 62 oranında azaltılabileceğini göstermiştir.

Portakal Suyundaki Pektin Metil Esterazın Termosonikasyon ve Isıl Pastörizasyon İşlem Koşullarında İnaktivasyon Kinetiği

Pectin methylesterase has a higher thermal resistance than the microorganisms existing in orange juice, and its inactivation is used as a parameter for the pasteurisation process. In this study, the thermal and thermal-ultrasound (thermosonication) inactivation kinetics were determined. Freshly squeezed orange juice (Valencia) was heated at three temperatures (65, 75 and 85°C) or with ultrasound (35 kHz/300 W); four holding times (15, 30, 60 and 120 s) were used for each condition, using laboratory type continuous heat exchanger. The inactivation of pectin methylesterase was influenced by ultrasound and processing temperature. A slower reaction rate constant was found for juices with only heat treatment at the studied temperatures. The highest inactivation level was obtained in juices with combined heat and ultrasound treatment at 85°C. Results indicated that the activation energy for inactivation of pectin methylesterase can be decreased 62% by the combined heat and ultrasound treatments.

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