TY  - GEN
T1  - Estimation of grapefruit juice color degradation from physicochemical properties and  thermal inactivation parameters of e. coli o157 h7
A1  - Gabriel, Alonzo A.
A1  - Ables, Errol John O.
A1  - Tiangson-Bayaga
LA  - English
YR  - 2017
UL  - https://tuklas.up.edu.ph/Record/UP-1685594773862388315
AB  - This study established models that quantify and predict the influences of intrinsic properties soluble solids (SS, 2-70°Brix) and dilution rate (%D, 0-80% water added), and Escherichia coli O157:H7 inactivation- related extrinsic variables heating temperature (T, 47-97°C) and heating time (t, 0.5-60 min) on measured Commission Internationale de l'Eclairage (CIE) color space coordinates, and derived color parameters. The CIE L, a*, and b*, and respective differentials ΔL*, Δa*, and Δb* were significantly influenced by the individual effects of SS and %D. All these color parameters except a* and Δa* were influenced by the quadratic effects SS2 and %D2. Only b* and Δb* were significantly influenced by T. CIE °h*, Δ°h*, C*, ΔC*, and Δ°E were influenced by SS, D, SS2, and %D2. Only C* and Δ°C* were significantly influenced by T, while Δ°E* was influenced by the interaction of SS and %D. Validations showed that models had estimated values falling within acceptable ranges. The established models may be used together with other food quality and pathogen inactivation models in heated fruit juices, for a more comprehensive control of food safety and quality. This is the basic guiding principle of ?Precision Food Processing,? which to the authors? knowledge is being introduced for the first time. (Author's abstract)
CN  - ARTICLE-2527
KW  - Nutrition.
KW  - Color changes.
KW  - Double burden of malnutrition.
KW  - Grapefruit juice.
KW  - Precision food processing.
KW  - Predictive model building.
KW  - Thermal processing.
ER  -