Impact of Heating Rates on Alicyclobacillus acidoterrestris Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing
| Autor: | A. Esnoz, Asunción Iguaz, Arantxa Aznar, Pablo S. Fernández, María Ros-Chumillas, Juan-Pablo Huertas, Alfredo Palop, Alberto Garre |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Materials science Thermal resistance Microorganism Food spoilage Pasteurization Heat resistance Plant Science TP1-1185 Health Professions (miscellaneous) Microbiology Alicyclobacillus acidoterrestris Levensmiddelenmicrobiologie Isothermal process Article Food safety law.invention 03 medical and health sciences 0404 agricultural biotechnology law predictive microbiology dynamic modeling Orange juice 0303 health sciences pasteurization Predictive microbiology 030306 microbiology Chemical technology fungi thermal resistance 04 agricultural and veterinary sciences Pulp and paper industry 040401 food science food safety Food Microbiology Dynamic modeling Food Science |
| Zdroj: | Foods Volume 10 Issue 7 Foods, Vol 10, Iss 1496, p 1496 (2021) Foods, 10(7) Foods 10 (2021) 7 |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10071496 |
| Popis: | Alicyclobacillus acidoterrestris is a spoilage microorganism responsible for relevant product and economic losses in the beverage and juice industry. Spores of this microorganism can survive industrial heat treatments and cause spoilage during posterior storage. Therefore, an effective design of processing treatments requires an accurate understanding of the heat resistance of this microorganism. Considering that industrial treatments are dynamic this understanding must include how the heat resistance of the microorganism is affected by the heating rate during the heating and cooling phases. The main objective of this study was to establish the effect of heating rates and complex thermal treatments on the inactivation kinetics of A. acidoterrestris. Isothermal experiments between 90 and 105 °C were carried out in a Mastia thermoresistometer, as well as four different dynamic treatments. Although most of the inactivation takes place during the holding phase, our results indicate the relevance of the heating phase for the effectiveness of the treatment. The thermal resistance of A. acidoterrestris is affected by the heating rate during the heating phase. Specifically, higher heating rates resulted in an increased microbial inactivation with respect to the one predicted based on isothermal experiments. These results provide novel information regarding the heat response of this microorganism, which can be valuable for the design of effective heat treatments to improve product safety and stability. Moreover, it highlights the need to incorporate experimental data based on dynamic treatments in process design, as heating rates can have a very significant effect on the thermal resistance of microorganisms. |
| Databáze: | OpenAIRE |
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