Using severity factor as a parameter to optimize krill treatment under subcritical water conditions

Area of Science:

• Food Science
• Biotechnology
• Chemical Engineering

Background:

• Krill is a rich source of bioactive compounds.
• Subcritical water treatment offers a sustainable method for krill processing.
• Optimizing treatment conditions is crucial for maximizing product quality.

Purpose of the Study:

• To optimize subcritical water treatment conditions for krill.
• To identify the optimal severity factor (log R₀) for krill processing.
• To evaluate the impact of treatment on flavor and sensory properties.

Main Methods:

• Krill was treated using subcritical water at varying temperatures (120-180°C) and times (0-10 min).
• The severity factor (log R₀) was used to parameterize treatment conditions.
• Liquid extracts and solid residues were analyzed for properties and sensory attributes.

Main Results:

• The severity factor (log R₀) effectively described changes in krill properties.
• Optimal shrimp-like flavor intensity and sensory preference were achieved at log R₀ values of 2.75-3.01.
• Treatment conditions were successfully controlled using the severity factor across different vessel sizes.

Conclusions:

• The severity factor (log R₀) is a reliable parameter for optimizing subcritical water treatment of krill.
• Subcritical water treatment can efficiently produce krill-derived products with desirable shrimp-like flavors.
• This method enables consistent production of flavor extracts and residues from krill.