Enzymatic inactivation in the processing of green coconut water and clarified apple juice through capillary microreactors
Coordenador(es):
- Mauri Sergio Alves Palma
Participante(s):
The use of the microreactor in the flow heating step offers excellent temperature homogenization due to the high surface/volume ratio which increases heat exchange. Thus, this research project aims to study the feasibility of thermal processing of green coconut water and clarified apple juice using a capillary microreactor. The heat treatment in a capillary microreactor is going to be compared to a conventional process carried out in a pasteurization unit located at the Food Research Center-FORC. It will be used as peroxidase and polyphenoloxidase enzymes as process indicators. It is intended to conduct studies of fruit juice processing using other technologies at the School of Biosystems and Food Engineering, University College Dublin, Ireland. The microreactor process will also be studied through multiphysics modeling in computational fluid dynamics (CFD) software.
Última atualização em 2023-06-27 17:48:00