2024-03-29T12:45:17Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/158682020-08-12T12:14:57Zcom_10261_61com_10261_4col_10261_314
00925njm 22002777a 4500
dc
Fernández García, Avelina
author
Butz, Peter
author
Corrales, Margarita
author
Lindauer, Ralf
author
Picouet, Pierre
author
Rodrigo, Germán
author
Tauscher, Bernhard
author
2009-01-06
Diels-Alder reactions between coenzyme Q(0) as dienophile and sorbic acid as diene compounds have been investigated under high pressure and temperature combinations. The reaction leads to a colour degradation of coenzyme Q(0), due to the formation of Diels-Alder adducts. The fact that this is a coloured reaction makes it suitable to be applied as indicator in high pressure treatments. The response to pressure and temperature was satisfactorily adjusted to a first order kinetic model in the pressure/temperature range where food safety and quality are crucial, as well as under conditions necessary to achieve ultra high pressure assisted thermal sterilization of foods. Furthermore, concentrations of both components Could be systematically chosen to reveal the pressure and temperature achieved during the pressure assisted thermal sterilization processes. The proposed system is simple, coloured and based on non-toxic chemicals, and could thus become a useful tool for monitoring high pressure thermal processing conditions.
Journal of Food Engineering 92 (2009) 410–415
0260-8774
http://hdl.handle.net/10261/15868
10.1016/j.jfoodeng.2008.12.033
Diels–Alder
Indicator
Integrator
Food processing
Ultra high pressure
Ubiquinone
A simple coloured indicator for monitoring ultra high pressure processing conditions