On the modelling and simulation of high pressure processes and inactivation of enzymes in food engineering

Mathematical Models and Methods in Applied Sciences

Volumn 19, Issue 12, 2009, Pages 2203-2229

  Infante, J A ^a   Ivorra, B ^a   Ramos, A M ^a   Rey, J M ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Food technology; Heat and mass transfer; High Pressure; Inactivation of enzymes; Modelling; Sensitivity analysis; Simulation

Indexed keywords

COMPUTATIONAL TIME; FOOD ENGINEERING; HEAT AND MASS TRANSFER; HIGH PRESSURE; HIGH PRESSURE PROCESS; INACTIVATION OF ENZYMES; INDUSTRIAL EQUIPMENT; MODELLING; MODELLING AND SIMULATIONS; NUMERICAL EXAMPLE; SHELF LIFE; THERMAL TREATMENT;

BIOCHEMICAL ENGINEERING; CATALYSTS; COMPUTATIONAL FLUID DYNAMICS; CONVERGENCE OF NUMERICAL METHODS; ENZYMES; FOOD PROCESSING; HEAT TRANSFER; MASS TRANSFER; PRESSURE EFFECTS; SENSITIVITY ANALYSIS;

HIGH PRESSURE ENGINEERING;

EID: 75649099796     PISSN: 02182025     EISSN: None     Source Type: Journal    
DOI: 10.1142/S0218202509004091     Document Type: Article

References (31)

1. R. Aris, Vectors, Tensors, and the Basic Equations of Fluid Mechanics (Dover, 1989).
2. L. Debiane, B. Ivorra, B. Mohammadi, F. Nicoud, A. Ern, T. Poinsot and H. Pitsch, A low-complexity global optimization algorithm for temperature and pollution control in flames with complex chemistry, Int. J. Comput. Fluid Dynam. 20 (2006) 93-98.
3. A. Delgado, C. Rauh, W. Kowalczyk and A. Baars, Review of modelling and simulation of high pressure treatment of materials of biological origin, Trends Food Sci. Tech. 19 (2008) 329-336.
4. S. Denys, A. van Loey and M. E. Hendrickx, A modelling approach for evaluating process uniformity during batch high hydrostatic pressure processing: Combination of a numerical heat transfer model and enzyme inactivation kinetics, Innovative Food Sci. Emerging Tech. 1 (2000) 5-19.
5. K. D. Dolan, L. Yang and C. P. Trampel, Nonlinear regression technique to estimate kinetic parameters and confidence intervals in unsteady-state conduction-heated foods, J. Food Eng. 80 (2007) 581-593.
6. A. Fraguela, J. A. Infante,Á M. Ramos and J. M. Rey, Identification of a heat transfer coefficient when it is a function depending on temperature, WSEAS Trans. Math. 7 (2008) 160-172.
7. B. Guignon,Á M. Ramos, J. A. Infante, J. M. Diaz and P. D. Sanz, Determining thermal parameters in the cooling of a small-scale high pressure freezing vessel, Int. J. Refrigeration 29 (2006) 1152-1159.
8. Chr. Hartman and A. Delgado, Numerical simulation of thermal and fluid dynamical transport effects on a high pressure induced inactivation, Simul. Model. Practice Theory 13 (2005) 109-118.
9. Chr. Hartman, A. Delgado and J. Szymczyk, Convective and diff usive transport effect in a high pressure induced inactivation process of packed food, J. Food Eng. 59 (2003) 33-44.
10. R. Hayashi, Application of high pressure to food processing and preservation: Philosophy and development, in Engineering and Food, Vol.2 (Elsevier, 1989), pp. 815-826.
11. I. Indrawati, A. M. van Loey, C. Smout and M. E. Hendrickx, High hydrostatic pressure technology in food preservation, in Food Preservation Techniques, eds. P. Zeuthen and L. Bogh-Sorensen (Woodhead Publ. Ltd., 2003), pp. 428-448.
12. I. Indrawati, L. R. Ludikhuyze, A. M. van Loey and M. E. Hendrickx, Lipoxygenase inactivation in green beans (Phaseolus vulgaris L.) due to high pressure treatment at subzero and elevated temperatures, J. Agri. Food Chem. 48 (2000) 1850-1859.
13. D. Isèbe, P. Azerad, F. Bouchette, B. Ivorra and B. Mohammadi, Shape optimization of geotextile tubes for sandy beach protection, Int. J. Numer. Meth. Engrg. 74 (2008) 1262-1277.
14. B. Ivorra, B. Mohammadi, L. Dumas, O. Durand and P. Redont, Semi-deterministic vs. genetic algorithms for global optimization of multichannel optical filters, Int. J. Comput. Sci. Eng. 2 (2006) 170-178.
15. B. Ivorra, B. Mohammadi and Á M. Ramos, Optimization strategies in credit portfolio management, J. Global Optim. 43 (2009) 415-427.
16. B. Ivorra, B. Mohammadi,Á M. Ramos and I. Redont, Optimizing initial guesses to improve global minimization, J. Global Optimization, submitted.
17. B. Ivorra, B. Mohammadi, D. E. Santiago and J. G. Hertzog, Semi-deterministic and genetic algorithms for global optimization of microfluidic protein folding devices, Int. J. Numer. Meth. Eng. 66 (2006) 319-333.
18. B. Ivorra,Á M. Ramos and B. Mohammadi, Semideterministic global optimization method: Application to a control problem of the Burgers equation, J. Optim. Th. Appl. 135 (2007) 549-561.
19. W. Kowalczyk and A. Delgado, On convection phenomena during high pressure treatment of liquid media, High Pressure Res. 27 (2007) 85-92.
20. E. W. Lemmon, M. O. McLinden and D. G. Friend, Thermophysical properties of fluid systems, in eds. P. J. Linstron and W. G. Mallard, NIST Chemistry Web Book. NIST Standard Reference Database, Vol.69 (June 2005). National Institute of Standards and Technology. Gaitherburg MD, 20899 (http://webbook.nist.gov).
21. L. R. Ludikhuyze, I. van den Broeck, C. A. Weemaes and M. E. Hendrickx, Kinetic parameters for pressure-temperature inactivation of bacillus subtilisα-Amylase under dynamic conditions, Biotech. Prog. 13 (1997) 617-623.
22. B. Ly-Nguyen, A. M. van Loey, C. Smout, S. E. Özcan, D. Fachin, I. Verlent, S. Vu Truong, T. Duvetter and M. E. Hendrickx, Mild-heat and high-pressure inactivation of Carrot Pectin Methyl-esterase: A kinetic study, J. Food Sci. 68 (2003) 1377-1383.
23. A. Melinder, Thermophysical Properties of Liquid Secondary Refrigerants (International Institute of Refrigeration, 1997).
24. K. Miyagawa and K. Suzuki, Studies on Taka-amylase A under high pressure: Some kinetic aspects of pressure inactivation of Taka-amylase, A. Arch. Biochem. Biophys. 105 (1964) 297-302.
25. T. Norton and D. W. Sun, Recent advances in the use of high pressure as an effective processing technique in the food industry, Food Bioprocess Tech. 1 (2008) 2-34.
26. L. Otero, A. D. Molina-García and P. D. Sanz, Some inter-related thermophysical properties of liquid water and ice I. A user-friendly modeling review for food high pressure processing, Critical Rev. Food Sci. Nutrition 42 (2002) 339-352.
27. L. Otero, A. Ousegui, B. Guignon, A. Le Bail and P. D. Sanz, Evaluation of the thermophysical properties of tylose gel under pressure in the phase change domain, Food Hydrocolloids 20 (2006) 449-460.
28. L. Otero,Á M. Ramos, C. de Elvira and P. D. Sanz, A model to design high pressure processes towards a uniform temperature distribution, J. Food Eng. 78 (2007) 1463-1470.
29. Á. M. Ramos, R. Glowinski and J. Periaux, Pointwise control of the Burgers equation and related Nash equilibrium problems: Computational approach, J. Opt. Th. Appl. 112 (2002) 499-516.
30. K. Suzuki and K. Kitamura, Inactivation of enzyme under high pressure: Studies on the kinetics of inactivation ofα-Amylase of bacillus subtilis under high pressure, J. Biochem. 54 (1963) 214-219.
31. A. Tansakul and P. Chaisawang, Thermophysical properties of coconut milk, J. Food Eng. 73 (2006) 273-280.