Simplificación del cálculo del volumen de activación y el valor zP para los modelos lineales de inactivación microbiana, enzimática o retención nutricional

• William Rolando Miranda Zamora Universidad Nacional de Frontera http://orcid.org/0000-0002-0829-2568
• Manuel Jesús Sánchez Chero Universidad Señor de Sipán S.A.C. http://orcid.org/0000-0003-1646-3037
• José Antonio Sánchez Chero Universidad César Vallejo http://orcid.org/0000-0002-3157-8935
• Karina Gutiérrez Valverde Universidad Nacional de Frontera http://orcid.org/0000-0001-8079-8371

DOI: https://doi.org/10.46925//rdluz.30.07

Palabras clave: , Volumen de activación, valor zP, alta presión hidrostática, reacción de primer orden

Resumen

Los cálculos de procesos de alta presión hidrostática implican cinéticas de reacción de primer orden las cuales han sido comúnmente descritas por el método del tiempo de muerte de presión en el campo de la ingeniería de los alimentos. El objetivo de esta investigación fue revisar un análisis de varios ejemplos recogidos de la literatura científica de la metodología de simplificación. Los datos para obtener las constantes de volumen de activación (Va) y las constantes de resistencia a la presión (zP) han sido recuperados de la literatura y clasificados en microorganismos, enzimas y nutrientes. La mayoría de los datos están disponibles en la forma de ecuaciones por lo que ha sido necesario escoger literatura que cuenta con los datos para poder volver a calcular con el nuevo planteamiento la constante de volumen de activación (Va) y la constante de resistencia a la presión (zP). Los resultados de las ecuaciones con el nuevo procedimiento predicen tan igual que las de la literatura, pero éstas permiten el fácil manejo de los datos cinéticos con solamente un ajuste, como se muestran hasta ocho (8) maneras de poder determinar las constantes de Va y valor zP, que son resumidas en tablas.

Citas

Alexander, M., Kusleika, R. (2018). Excel 2019 bible. Wiley.

Alexander, M., Kusleika, R. (2019). Excel 2019 power programming with VBA. John Wiley & Sons.

Anandharamakrishnan, C.; Ishwarya, S.P. (2019). Essentials and applications of food engineering. CRC Press.

Andrés, V. (2016). Efecto del tratamiento de altas presiones hidrostáticas y del almacenamiento sobre la seguridad y la calidad nutricional, sensorial y funcional de smoothies como alternativa a las bebidas mixtas comerciales. Tesis doctoral. Universidad Complutense de Madrid. Facultad de Farmacia. Departamento de Nutrición y Bromatología II. Bromatología. Madrid-España.

Barboza-Cánovas, G.V.; Bermudez-Aguirre, D. (2010). Procesamiento no térmico de alimentos. Scientae Agropecuaria, 1: 81-93.

Bisht, A.S., Soni, U. (2019). Application of linear regression modeling on continuous and categorical data using R programming scripts. International Journal of Applied Engineering Research, 14 (4): 965-976.

Bluttman, K. (2019). Excel® formulas & functions for dummies®. 5th Edition. John Wiley & Sons.

Braide, S.L., Diema, E.J. (2018). Analysis of Least Square and Exponential Regression Techniques for Energy Demand Requirement (2013-2032).

American Journal of Electrical and Electronic Engineering, 6(2), 38-59.

Braun, F. (1887). Untersuchungen über die Löslichkeit fester Körper und die den Vorgang der Lösung begleitenden Volum- und Energieänderungen. Zeitschrift Für Physikalische Chemie, 1U(1).

Braun, F. (1888). Ueber einen allgemeinen qualitativen Satz für Zustandsänderungen nebst einigen sich anschliessenden Bemerkungen, insbesondere über nicht eindeutige Systeme. Annalen Der Physik Und Chemie, 269(2), 337–353.

Butz, P., Tauscher, B. (1998). Food chemistry under high hydrostatic pressure. High Pressure Food Science, Bioscience and Chemistry, 133–144.

Calzada, J. (2015). Prevención de la sobremaduración y de la formación de aminas biógenas en quesos mediante tratamientos de altas presiones. Tesis Doctoral. Facultad de Veterinaria. Departamento de Nutrición, Bromatología y Tecnología de los Alimentos. Universidad Complutense de Madrid. Madrid-España.

De Heer, J. (1957). The principle of Le Châtelier and Braun. Journal of Chemical Education, 34(8), 375.

Ehrenfest, P. (1911). Das Prinzip von Le Chatelier-Braun und die reziprozitätssätze der thermodynamic. Zeitschrift für physikalische Chemie, 227-244.

Evrendilek, G.A. (2018). Effects of high pressure processing on bioavaliability of food components. Journal of Nutrition & Food Sciences, 8 (2): 676.

Eyring, H. (1935). The Activated Complex in Chemical Reactions. The Journal of Chemical Physics, 3(2), 107–115.

Eyring, H.; Magee, J.L. (1942). Application of the theory of absolute reaction rates to bacterial luminescence. Journal of Cellular and Comparative Physiology, 20(2), 169–177.

Fachin, D., Smout, C., Verlent, I., Ly Nguyen, B., Van Loey, A.M., Hendrickx, M.E. (2004). Inactivation Kinetics of Purified Tomato Polygalacturonase by Thermal and High-Pressure Processing. Journal of Agricultural and Food Chemistry, 52(9), 2697–2703.

Fachin, D., Van Loey, A.M., Nguyen, B.L., Verlent, I., Indrawati, Hendrickx, M.E. (2003). Inactivation kinetics of polygalacturonase in tomato juice. Innovative Food Science & Emerging Technologies, 4(2), 135–142.

Farkas, D.F.; Hoover, D.G. (2000). High pressure processing. Journal of Food Science, 65, 47–64.

Gassner, F. (1985). Bankkunden-beratung mit SuperCalc auf Osborne – und allen CP/M-betriebssystemen. Springer Fachmedien Wiesbaden.

Guerrero, H. (2019). Excel data analysis: modeling and simulation. Springer.

Henriquez, A.C., Oxenham, M.F. (2018). New distance-based exponential regression method and equations for estimating the chronology of linear enamel hypoplasia (LEH) defects on the anterior dentition. American Journal of Physical Anthropology.

Hernalsteens, S.; Pereira, C.G. (2019). Thermodynamics of Reactions in Food Systems. Thermodynamics of Phase Equilibria in Food Engineering, 593–631.

Hite, B.H. (1899). The effect of pressure in the preservation of milk. West Virginia University. Agricultural Experiment Station, 58, 15-35.

Huang, H.-W.; Lung, H.-M.; Yang, B.B.; Wang, C.-Y. (2014). Responses of microorganisms to high hydrostatic pressure processing. Food Control 40: 250–259.

Jaeger, H.; Reineke, K.; Schoessler, K.; Knorr, D. (2012). Effects of emerging processing technologies on food material properties. Food Materials Science and Engineering, 222–262.

Jay, J.M.; Loessner, M.J.; Golden, D.A. (2005). Modern Food Microbiology. 7 ed. Springer.

Jia, J.; Liu, D.; Ma, H. (2019). Advances in food processing technology. Springer Singapore.

Kato, T., Kobayashi, A., Oishi, W., Kadoya, S., Okabe, S., Ohta, N., Amarasiri, M., Sano, D. (2019). Sign-constrained linear regression for prediction of microbe concentration based on water quality datasets. Journal of Water and Health, 17(3), 404–415.

Kaushik, N., Kaur, B.P., Rao, P.S., Mishra, H.N. (2014). Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali). Innovative Food Science & Emerging Technologies, 22, 40–50.

Kavuncuoglu, H., Kavuncuoglu, E., Karatas, S.M., Benli, B., Sagdic, O., Yalcin, H. (2018). Prediction of the antimicrobial activity of walnut (Juglans regia L.) kernel aqueous extracts using artificial neural network and multiple linear regression. Journal of Microbiological Methods, 148, 78–86.

Le Châtelier, H.L. (1884). A general statement of the laws of chemical equilibrium. Comptes Rendus 99: 786–789.

Le Châtelier, H.L. (1888). Recherches expérimentales et théoriques sur les équilibres chimiques. Dunod, Paris.

Leake, L.L. (2018). HPP: A ‘cool’ innovation in food packaging. Food Quality & Safety, 25(4). Wiley.

Li, Z., Cao, X., Ding, X., Chen, H. (2015). Prediction Model of Multiple Linear Regression Analysis in Grain Production. 5th International Conference on Information Engineering for Mechanics and Materials (ICIMM) 1290-1293.

Lin, Y.H.; Li, C.H.; Lin, C.H.; Yan, Y.Z.; Chuang, Y.Y.; Chen, G.W. (2017). Application and development status of an ultra-high pressure processing technique in aquatic food. Haidayu 47, 17-32.

McFedries, P. (2019). Microsoft Excel 2019 formulas and functions. Pearson education.

Miranda-Zamora, W.R.; Heldman, D.R. (2018). Diseño de procesos térmicos y alta presión de alimentos. AMV ediciones.

Mussa, D.M.; Ramaswamy, H.S. (1997). Ultra high pressure pasteurization of milk: kinetics of microbial destruction and changes in physico-chemical characteristics. LWT - Food Science and Technology, 30(6), 551–557.

Nienaber, U., Shellhammer, T.H. (2001). High-Pressure Processing of Orange Juice: Kinetics of Pectinmethylesterase Inactivation. Journal of Food Science, 66(2), 328–331.

Onur, M., Palabiyik, Y. (2015). Nonlinear parameter estimation based on history matching of temperature measurements for single-phase liquid-water geothermal reservoirs. Proceedings World Geothermal Congress 2015, Melbourne, Australia, 19-25.

Paolella, M.S. (2019). Linear models and time-series analysis: regression, ANOVA, ARMA and GARCH. John Wiley & Sons.

Parekh, S.L., Aparnathi, K.D., Sreeja, V. (2017). High Pressure Processing: A potential technology for processing and preservation of dairy foods. International Journal of Current Microbiology and Applied Sciences, 6(12): 3526-3535.

Parsons, J.J. (2017). New perspectives on computer concepts 2018: comprehensive. Edition 20. Cengage Learning.

Patazca, E., Koutchma, T., Ramaswamy, H.S. (2006). Inactivation kinetics of Geobacillus stearothermophilus spores in water using high-pressure processing at elevated temperatures. Journal of Food Science, 71(3), M110–M116.

Poli, P. (2019). Excel 2019: formule e analisi dei dati. Hoepli.

Prataviera, F., Vasconcelos, J.C.S., Cordeiro, G.M., Hashimoto, E.M., Ortega, E.M.M. (2019). The exponentiated power exponential regression model with different regression structures: application in nursing data. Journal of Applied Statistics, 1–30.

Quirk, T.J. (2013). Excel 2013 for engineering statistics: a guide to solving practical problems. Springer International Publishing.

Ramsundar, B., Zadeh, R.B. (2018). Tensorflow for deep learning: from linear regression to reinforcement learning. O'Reilly Media.

Roe, J., deForest, R., Jamshidi, S. (2018). Mathematics for sustainability. Springer.

Ruiz, P. (2017). Conservación de alimentos por altas presiones hidrostáticas. Trabajo de fin de grado. Universidad Complutense. Madrid-España.

Sachs, J. (2007). Recollections: developing Lotus 1-2-3. IEEE Annals of the History of Computing, 29(3), 41–48.

Salvi, D., Arserim, E., Karwe, M. (2017). Innovative Processing Technologies for Mango Products. Handbook of Mango Fruit, 169–193.

Singh, R.P., Heldman, D.R. (2013). Introduction to food engineering. Fifth edition. Academic Press.

Sreehari, E., Ghantasala, P.G.S. (2019). Climate changes prediction using simple linear regression. Journal of Computational and Theoretical Nanoscience, 16(2), 655–658.

Stearn, A.E., Eyring, H. (1941). Pressure and Rate Processes. Chemical Reviews, 29(3), 509–523.

Süsskind, C. (1980). Ferdinand Braun: Forgotten Forefather. Advances in Electronics and Electron Physics, 241–260.

Theodore, L., Behan, K. (2018). Introduction to optimization for environmental and chemical engineers. CRC Press.

Tiziano, B. (2019). How to model and validate expected credit losses for IFRS9 and CECL: a practical guide with examples worked in Excel, R, and SAS. Elsevier Science & Technology.

Tola, B.; Ramaswamy, H. (2015). Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice. African Journal of Food Science. 9. 351-358.

Toledo, J.; Grande, M.J.; Lucas, R.; Gálvez, A.; Pérez Pulido, R. (2015). Inactivación de patógenos en vegetales mediante el uso de altas presiones hidrostáticas. Biosaia: Revista de los másteres de Biotecnología Sanitaria y Biotecnología Ambiental, Industrial y Alimentaria, 1(4).

Toledo, R.T., Singh, R.K, Kong, F. (2018). Fundamentals of food process engineering. Fourth edition. Springer.

Turgeon, M.L. (2015). Linne & Ringsrud’s clinical laboratory science: concepts, procedures, and clinical applications. Seventh edition. Elsevier, Mosby.

Valdez-Fragoso, A.; Mújica-Paz, H.; Welti-Chanes, J.; Torres, J.A. (2011). Reaction kinetics at high pressure and temperature: effects on milk flavor volatiles and on chemical compounds with nutritional and safety importance in several foods. Food and Bioprocess Technology, 4(6), 986–995.

Van den Broeck, I., Ludikhuyze, L.R., Van Loey, A.M., Hendrickx, M.E. (2000). Inactivation of orange pectinesterase by combined high-pressure and -temperature treatments: a kinetic study. Journal of agricultural and food chemistry, 48(5), 1960–1970.

Yamamoto, K. (2017). Food processing by high hydrostatic pressure. Bioscience, Biotechnology, and Biochemistry, 81(4), 672–679.

Yang, W. (2015). Effect of chlorine dioxide gas treatment on bacterial inactivation inoculated on spinach leaves and on pigment content. Master of Science, Ohio State University, Food, Agricultural and Biological Engineering.

Yordanov, D.G.; Angelova, G.V. (2010). High pressure processing for foods preserving. Biotechnology & Biotechnological Equipment, 24(3), 1940–1945.