Inactivation Kinetics of Alicyclobacillus acidoterrestris Spores in Orange Juice by Ohmic Heating: Effects of Voltage Gradient and Temperature on Inactivation
| Autor: | Filiz Icier, Ayse Handan Baysal |
|---|---|
| Přispěvatelé: | TR101983, Baysal, Ayşe Handan, Izmir Institute of Technology. Food Engineering |
| Rok vydání: | 2010 |
| Předmět: |
Hot Temperature
Time Factors Alicyclobacillus Food Handling Microbiology Beverages Food Preservation Food science Ohmic contact Bacterial spore Spores Bacterial Orange juice Chromatography biology Chemistry Sweet orange fungi Alicyclobacillus acidoterrestris Food preservation biology.organism_classification Electric Stimulation Spore Kinetics Consumer Product Safety Electrostimulation Food Microbiology Joule heating Food handling Citrus × sinensis Citrus sinensis Food Science |
| Zdroj: | Scopus-Elsevier |
| ISSN: | 0362-028X |
| DOI: | 10.4315/0362-028x-73.2.299 |
| Popis: | The effectiveness of ohmic and conventional heating for reducing spores of Alicyclobacillus acidoterrestris was investigated in commercial pasteurized orange juice. The kinetic parameters (D- and z-values) were determined during ohmic and conventional heating. The effects of temperature (70. 80, and 90 °C) and heating time (0, 10, 15, 20, and 30 min) on inactivation of A. acidoterrestris spores during ohmic heating in orange juice were significant (P < 0.05). For 70°C, the voltage gradient also had an effect on inactivation kinetics. At 30 V/cm, D-values at 70, 80, and 90°C were 58.48, 12.24, and 5.97 min, respectively. D-values at corresponding temperatures for conventionally heated spores were 83.33, 15.11, and 7.84 min, respectively. Results showed significantly higher lethality for spores treated with ohmic heating than for spores treated with conventional heating. Conventional heating was ineffective for pasteurizing orange juice, whereas the maximum ohmic heating treatment applied at 30 V/cm was sufficient to inactivate 5 log units of A. acidoterrestris spores. Copyright ©, International Association for Food Protection. Scientific and Technical Research Council of Turkey (project no. 106 O 240) |
| Databáze: | OpenAIRE |
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