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Abstract:

Inactivation kinetics of saccharomyces cerevisiae during thermal treatments at moderate temperatures (45.0, 47.5, 50.0, 52.5, or 55.0°C) combined with application of 20 kHz of ultrasound were evaluated. S. cerevisiae inactivation under the combined effects of heat and ultrasound followed first-order reaction kinetics, with decimal reduction times (D) that varied from 22.3 to 0.8 min. D values in treatments that combined heat and ultrasound were significantly smaller (P < 0.05) than D values obtained for thermal treatments and were more noticeable at temperatures below 50°C. The dependence of the D value on temperature had a significantly (P < 0.05) greater z value for combined treatments. Yeast heat inactivation kinetics revealed decreased thermal resistance caused by ultrasound.

Registro:

Documento: Artículo
Título:Saccharomyces cerevisiae thermal inactivation kinetics combined with ultrasound
Autor:López-Malo, A.; Guerrero, S.; Alzamora, S.M.
Filiación:Depto. de Ing. Quim. y Alimentos, Univ. de las Américas-Puebla, Sta. Catarina Martir, Puebla, 72820, Mexico
Departamento de Industrias, Universidad de Buenos Aires, Ciudad Universitaria 1428, Buenos Aires, Argentina
Palabras clave:antimicrobial activity; food analysis; food safety; ultrasound; Saccharomyces cerevisiae; Saccharomyces cerevisiae
Año:1999
Volumen:62
Número:10
Página de inicio:1215
Página de fin:1217
DOI: http://dx.doi.org/10.4315/0362-028X-62.10.1215
Título revista:Journal of Food Protection
Título revista abreviado:J. Food Protection
ISSN:0362028X
CODEN:JFPRD
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0362028X_v62_n10_p1215_LopezMalo

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Citas:

---------- APA ----------
López-Malo, A., Guerrero, S. & Alzamora, S.M. (1999) . Saccharomyces cerevisiae thermal inactivation kinetics combined with ultrasound. Journal of Food Protection, 62(10), 1215-1217.
http://dx.doi.org/10.4315/0362-028X-62.10.1215
---------- CHICAGO ----------
López-Malo, A., Guerrero, S., Alzamora, S.M. "Saccharomyces cerevisiae thermal inactivation kinetics combined with ultrasound" . Journal of Food Protection 62, no. 10 (1999) : 1215-1217.
http://dx.doi.org/10.4315/0362-028X-62.10.1215
---------- MLA ----------
López-Malo, A., Guerrero, S., Alzamora, S.M. "Saccharomyces cerevisiae thermal inactivation kinetics combined with ultrasound" . Journal of Food Protection, vol. 62, no. 10, 1999, pp. 1215-1217.
http://dx.doi.org/10.4315/0362-028X-62.10.1215
---------- VANCOUVER ----------
López-Malo, A., Guerrero, S., Alzamora, S.M. Saccharomyces cerevisiae thermal inactivation kinetics combined with ultrasound. J. Food Protection. 1999;62(10):1215-1217.
http://dx.doi.org/10.4315/0362-028X-62.10.1215