La EPCA (European
Petrochemical
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junto con la UNESCO
y el IUPAC
(Internacional Union of
Pure and Applied
Chemistry)
desarrollaron un
interesante film con
motivo de la
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Año Internacional
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cual se destaca la
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Nuestros colegas John Pérez-Calderón, Maria Victoria Santos y Noemi Zaritzky han sido galardonados con el Senior Moulton Medal Award 2021 otorgado por Institution of Chemical Engineers - IChemE.
Realizado en CIDCA (Centro de Investigación y Desarrollo en Criotecnologia de Alimentos- CONICET- UNLP- CIC) y Depto de Ingeniería Química de la Facultad de Ingeniería de la Universidad Nacional de La Plata, el trabajo premiado fue "Processing of pre-cooked frozen Brussels sprouts: Heat transfer modelling as related to enzyme inactivation and quality stability". Publicado en Food and Bioproducts Processing, 2019, 118, 114-129.
El dictamen fue : "A very nice example of classical chemical engineering applied to a complex food problem. In this case, the production of precooked frozen Brussels sprouts. The paper brings together sophisticated modelling with challenging experimental work. It is well written and serves as a reminder of how the principles of heat transfer apply to a wide range of materials.
All present at the meeting were unanimously in favour of awarding the Senior Moulton medal to this paper. "
| Nota de Premiación | Informamos que la Dra Ing Noemi Zaritzky es la Presidenta del Comité Científico del WCCE11 que se realizará en Junio de 2022.
Processing
of pre-cooked frozen Brussels sprouts:Heat transfer modelling as related to
enzymeinactivation and quality stability
John
Pérez-Calderóna, María Victoria Santosc, Noemí Zaritzkya,b,∗aCentro
de Investigación y Desarrollo en Criotecnología de Alimentos CIDCA
(UNLP-CONICET-CIC), Calle 47 y 116,La Plata, CP 1900, ArgentinabDepto.
de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional de La
Plata, Calle 1 y 47, CP 1900, LaPlata, ArgentinacInstituto
Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC) CONICET
Quintral 1250,Bariloche, Argentinaa
Abstract
: The finite element numerical method was applied to simulate heat transfer
processes (heating, cooling and freezing) in irregular domains during the
production of precooked frozen Brussels sprouts; the effect of temperature on
thermo-physical properties in the partial differential equation, and
experimental heat transfer coefficients were considered. During precooking,
heat transfer was coupled to the inactivation kinetics of thermo-labile and
thermo-resistant fractions of peroxidase.
The
temperature distribution, and enzyme activity in the vegetable domain were
modeled; these simulations were validated, obtaining a satisfactory agreement
between the predicted values and: (i) the experimental time-temperature curves,
(ii) the residual enzyme activity of peroxidase measured in the vegetable.
The
simulation of the time-temperature curve during the freezing process is a
complex non linear problem that requires knowledge of the thermo physical
properties changing with temperature. A change of variables based on Enthalpy
and Kirchhoff formulations, was adopted for the numerical solution. The effects
of precooking times (3,6,10 min) on quality parameters of the frozen vegetable
(Browning Index, textural properties, residual peroxidase activity, ascorbic
acid content) were measured in the samples after freezing and storage during 4
months at −20ºC. The pre-cooking time was
optimized to get acceptable quality parameters avoiding peroxidase reactivation
during frozen storage.
2019 Institution of Chemical Engineers.
Published by Elsevier B.V. All rights res
.
WCCE 10
1 al 5 de Octubre de 2017 Barcelona - España
Página del
último 10th World Congress of Chemical Engineering
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