Liquids with Enzymes—Good Quality

To improve the quality control process of gasohol and hydrated ethanol, an automated FIA system was developed using AOD and HRP enzymes, and addition of 4-aminophenazone and phenol. A colorimetric detection method was used in two different methods of analysis, with free (4) and immobilized enzymes. Both systems have shown good results when compared with established methods such as gas chromatography (GC) and high-performance liquid chromatography (HPLC) (4,7). 

In the case of pasteurized products, fermentation may be interrupted as soon as the pH value reaches <4.1. For that reason the goods are blanched, canned, topped with fermentation liquid or salt and sometimes herbs, spices and/or vine containing brine, and pasteurized. In order to achieve less heat treated and therefore better-quality products, as well as to save energy, the traditional pasteurization methods of trial and error should be replaced by evaluated and defined pasteurization processes using P-value calculation. However, the application is stiU difficult, due to the lack of information especially about the heat inactivation kinetics of quality-relevant enzymes like pecti-nolytic enzymes or lipoxygenases (Buckenhueskes, Gierschner Hammes, 1988). 

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