Department of Food Science and Nutrition, College of Home Economics, Alonso Hall, A. Ma. Regidor Street, University of the Philippines Diliman, 1101 Quezon City, Philippines.
Department of Food Science and Nutrition, College of Home Economics, Alonso Hall, A. Ma. Regidor Street, University of the Philippines Diliman, 1101 Quezon City, Philippines.
Food Chem. 2015 Jun 15;177:295-303. doi: 10.1016/j.foodchem.2015.01.049. Epub 2015 Jan 12.
A predictive response surface model for the influences of product (soluble solids and titratable acidity) and process (temperature and heating time) parameters on the degradation of ascorbic acid (AA) in heated simulated fruit juices (SFJs) was established. Physicochemical property ranges of freshly squeezed and processed juices, and a previously established decimal reduction times of Escherichiacoli O157:H7 at different heating temperatures were used in establishing a Central Composite Design of Experiment that determined the combinations of product and process variable used in the model building. Only the individual linear effects of temperature and heating time significantly (P<0.05) affected AA reduction (%AAr). Validating systems either over- or underestimated actual %AAr with bias factors 0.80-1.20. However, all validating systems still resulted in acceptable predictive efficacy, with accuracy factor 1.00-1.26. The model may be useful in establishing unique process schedules for specific products, for the simultaneous control and improvement of food safety and quality.
建立了一个预测响应面模型，用于研究产品（可溶性固形物和可滴定酸度）和工艺（温度和加热时间）参数对加热模拟果汁（SFJ）中抗坏血酸（AA）降解的影响。使用了新鲜榨汁和加工果汁的物理化学性质范围，以及先前建立的大肠杆菌 O157:H7 在不同加热温度下的十进制减少时间，建立了一个中心复合设计实验，确定了模型构建中使用的产品和工艺变量的组合。只有温度和加热时间的单独线性效应对 AA 减少（%AAr）有显著影响（P<0.05）。验证系统的偏差因子在 0.80-1.20 之间，要么高估了实际的%AAr，要么低估了实际的%AAr。然而，所有验证系统仍然具有可接受的预测效果，准确性因子为 1.00-1.26。该模型可用于为特定产品建立独特的工艺方案，以同时控制和提高食品安全和质量。
