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Abstract:

The suitability of some models was analyzed to characterize the Pulsed Light (PL) inactivation kinetics for Escherichia coli ATCC 35218, Listeria innocua ATCC 33090, Salmonella Enteritidis MA44 and Saccharomyces cerevisiae KE162 in commercial juices and fresh squeezed juices. A negative relationship was found between the absorbance of juices and PL effectiveness. PL treatment (2.4-71.6 J/cm2) was ineffective in natural strawberry and orange juices. In general, inactivation curves exhibited a marked upward concavity, reaching after 60 s-PL treatment to 0.3-6.9 log-reduction cycles. Nonlinear semilogarithmic survival curves were fitted by conceptually different models: the Weibull model, the biphasic model and a modified version of the Coroller model. Biphasic and Weibull models compared to the modified Coroller model allowed a better fit and more accurate estimation of parameters. A multivariate approach to data analysis by principal components (PCA) showed relevant spatial relationships among estimated model parameters, revealing PL treatment efficacy in the different juices. © 2013 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses
Autor:Ferrario, M.; Alzamora, S.M.; Guerrero, S.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Caba, Argentina
Consejo Nacional de Investigaciones Cientificas y Tecnicas de la Republica Argentina, Argentina
Agencia Nacional de Promocion Cientifica y Tecnologica de la Republica Argentina, Argentina
Palabras clave:Biphasic model; Coroller model; Fruit juices; Microorganism inactivation; Pulsed light; Weibull model; Biphasic models; High intensity light pulse; Inactivation kinetics; Multivariate approach; Pulsed light; Salmonella enteritidis; Spatial relationships; Weibull models; Escherichia coli; Fruit juices; Fruits; Light; Principal component analysis; Salmonella; Yeast; Parameter estimation
Año:2013
Volumen:118
Número:3
Página de inicio:302
Página de fin:311
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2013.04.007
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v118_n3_p302_Ferrario

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Citas:

---------- APA ----------
Ferrario, M., Alzamora, S.M. & Guerrero, S. (2013) . Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses. Journal of Food Engineering, 118(3), 302-311.
http://dx.doi.org/10.1016/j.jfoodeng.2013.04.007
---------- CHICAGO ----------
Ferrario, M., Alzamora, S.M., Guerrero, S. "Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses" . Journal of Food Engineering 118, no. 3 (2013) : 302-311.
http://dx.doi.org/10.1016/j.jfoodeng.2013.04.007
---------- MLA ----------
Ferrario, M., Alzamora, S.M., Guerrero, S. "Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses" . Journal of Food Engineering, vol. 118, no. 3, 2013, pp. 302-311.
http://dx.doi.org/10.1016/j.jfoodeng.2013.04.007
---------- VANCOUVER ----------
Ferrario, M., Alzamora, S.M., Guerrero, S. Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses. J Food Eng. 2013;118(3):302-311.
http://dx.doi.org/10.1016/j.jfoodeng.2013.04.007