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Optimization of Enzymes Inactivation in High Pressure Processes



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Fernández, Miriam R. and Redondo, Juana L. and Ivorra, Benjamin and Ramos del Olmo, Ángel Manuel (2016) Optimization of Enzymes Inactivation in High Pressure Processes. In Proceedings of the XIII Global Optimization Worshop GOW'16: 4-8 September 2016. University of Minho, Braga, pp. 69-72. ISBN 978-989-20-6764-3

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Official URL: http://apolo.dps.uminho.pt/gow16/Proceedings_GOW16.pdf#page=80


The demand of highest quality foods in terms of taste and their properties preservation without the use of additives is constantly increasing. Consequently, new approaches to food processing have been developed, as for example high-pressure technology which has proven to be very valuable because it allows to maintain good properties of food like some vitamins and, at the same time, to reduce some undesirable bacteria. This technology avoids the use of high temperatures during the process (not like Pasteurization), which may have adverse effect on some nutritional properties of the food, its flavour, etc. The models for some enzymatic inactivations, which depend on the pressure and temperature profiles are presented. This work deals with the optimization of the inactivation of certain enzymes when high pressure treatment on food processing is applied. The optimization algorithms will minimize the inactivation not only of a certain isolated enzyme but also to several enzymes that can be involved simultaneously in the high-pressure process.

Item Type:Book Section
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XIII Global Optimization Workshop GOW'16, 4-8 September 2106, Braga, Portugal

Uncontrolled Keywords:High Pressure Processing, Global Optimization, Metaheuristic algorithms, Food Technology
Subjects:Sciences > Mathematics > Operations research
ID Code:39598
Deposited On:02 Nov 2016 08:48
Last Modified:12 Dec 2018 15:06

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