Novel uses of attenuated total reflectance infrared microspectroscopy combined with multivariate analysis in food processing

Identificador:  TDX:1213

Handle: https://hdl.handle.net/20.500.11797/TDX1213

Autors:  Gelaw, Tilahun Kidanemariam

Resum:
The overall objective of this thesis was to demonstrate the application of attenuated total reflectance infrared microspectroscopy (ATR-IRMS) combined with multivariate analysis (soft independent modeling of class analogy) as a rapid, simple and robust analytical technique to obtain more insight when several emerging technologies are applied to produce food emulsions or inactivate microorganisms. In the first part of the thesis, ATR-IRMS was used to detect if whey protein was involved on the fouling phenomena detected to membrane surfaces used to produce sunflower oil and water emulsions. This technique was also evaluated to easily detect which cleaning protocol used to reduce the fouling was the most effective between those tasted. In the second part of the thesis, ATR-IRMS combined with multivariate analysis was the key technique to detect the E. coli O157:H7 cell structures mainly affected by heat and pulsed electric fields treatments applied at pH 4.0 and 7.0. Calibration models were built up with the IR data and E. coli O157:H7 log cycles of inactivation showing good correlation and potential to be used to predict injured bacteria.