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
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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
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Palabras clave: | antimicrobial activity; food analysis; food safety; ultrasound; Saccharomyces cerevisiae; Saccharomyces cerevisiae |
Año: | 1999
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Volumen: | 62
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Número: | 10
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Página de inicio: | 1215
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Página de fin: | 1217
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DOI: |
http://dx.doi.org/10.4315/0362-028X-62.10.1215 |
Título revista: | Journal of Food Protection
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Título revista abreviado: | J. Food Protection
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ISSN: | 0362028X
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CODEN: | JFPRD
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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