The knowledge of the microorganisms present in the raw materials and Frulact products will allow to define the target microorganisms that must be controlled during the thermal processing. The kinetics of thermal inactivation of these microorganisms (DT and z) will be calculated in real situations (matrix, pH, aw and temperature) and used in the construction and optimization of mathematical models, later validated on an industrial scale, to estimate the time / temperature of the pasteurizing process.
Based on a state-of-the-art survey of natural compounds with antimicrobial activity, those that control / eliminate target microorganisms will be selected.
In this context, two general objectives have been defined:
Construct mathematical models to estimate the time / temperature binomial of the pasteurization process, taking into account the expected microbial reduction and the analyzed matrix (i.e. strawberry, raspberry, blueberry and blackberry).
Develop prototype preparations in which potassium sorbate (E202) (chemical preservative used by FRULACT) is replaced by natural products.
At the end of the project, mathematical models will be obtained to reduce the time / temperature binomials in pasteurization processes, minimizing the energy costs involved, ensuring the safety of the products and improving the sensorial characteristics of the preparations. In parallel, prototypes of preparations incorporating natural antimicrobials will be obtained, capable of eliminating the potassium sorbate and leading to the formulation of preparations with new flavors.
Fruit, Microorganisms, Natural Preservatives, Mathematical Models