title: Using severity factor as a parameter to optimize krill treatment under subcritical water conditions.
abstract: The aim of this study was to optimize the conditions for subcritical water treatment of krill, as expressed with a single parameter: the severity factor (log R0). Raw krill was treated under subcritical water conditions at various log R0values (1.54-3.75) by varying the treatment temperatures (120-180 °C) and times (0-10 min) in two different sizes of batch-type vessel (10 and 117 mL). The log R0value could efficiently describe changes in various properties of the obtained liquid extracts and solid residues. The most desirable shrimp-like flavor intensity and highest sensory preference were obtained for log R0values of 2.75-3.01. The results also proved that severity factor can be used as a single parameter to control subcritical water treatment conditions in differently sized batch-type vessels to produce shrimp-like flavor extract and residue from krill.
authors.affiliation: a Department of Food Technology, Faculty of Engineering and Industrial Technology , Silpakorn University , Nakhon Pathom , Thailand.
authors.forename: Intira
authors.initials: I
authors.lastname: Koomyart
authors.affiliation: b Division of Food Science and Biotechnology , Graduate School of Agriculture, Kyoto University , Kyoto , Japan.
authors.forename: Hironori
authors.initials: H
authors.lastname: Nagamizu
authors.affiliation: a Department of Food Technology, Faculty of Engineering and Industrial Technology , Silpakorn University , Nakhon Pathom , Thailand.
authors.forename: Pramote
authors.initials: P
authors.lastname: Khuwijitjaru
authors.affiliation: b Division of Food Science and Biotechnology , Graduate School of Agriculture, Kyoto University , Kyoto , Japan.
authors.forename: Takashi
authors.initials: T
authors.lastname: Kobayashi
authors.affiliation: c Department of Agriculture and Food Technology, Faculty of Bio-Environmental Science , Kyoto Gakuen University , Kyoto , Japan.
authors.forename: Hirokazu
authors.initials: H
authors.lastname: Shiga
authors.affiliation: d Department of Applied Biological Science, Faculty of Agriculture , Kagawa University , Kagawa , Japan.
authors.forename: Hidefumi
authors.initials: H
authors.lastname: Yoshii
authors.affiliation: b Division of Food Science and Biotechnology , Graduate School of Agriculture, Kyoto University , Kyoto , Japan.
authors.forename: Shuji
authors.initials: S
authors.lastname: Adachi
keywords: sensory evaluation; severity factor; shrimp-like flavor; superheated water