| Autor: |
Júlia Ribeiro Sarkis, Wagner Augusto Müller, Ligia Damasceno Ferreira Marczack |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
Journal of Food Engineering. 319:110907 |
| ISSN: |
0260-8774 |
| DOI: |
10.1016/j.jfoodeng.2021.110907 |
| Popis: |
The integration of thermal and kinetic analysis of food processes is of great importance to compare and design different devices. Ohmic heating has been applied in food and beverage industry as an alternative to conventional pasteurization, aiming to provide a faster and more homogeneous heating process for fungi and bacterial inactivation. The objective of this study was to integrate differential Weibull models describing the death kinetics of Aspergillus fumigatus in apple juice with two different heating models to compare conventional and ohmic pasteurization. It was observed that ohmic heating presented shorter processing times in all conditions and, when comparing processes with the same duration and decimal reduction (5-log), the ohmic process was able to operate at temperatures from 5 to 10 °C lower. The results contribute to better understand the differences between ohmic and conventional technologies in terms of total processing time to guarantee the product microbiological safety. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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