Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment
The aim of this study was to evaluate the effect of short wave ultraviolet light (UV-C, 0–10.6 kJ/m2) assisted by mild heat treatment (UV-C/H; 40, 45 or 50 °C) on the inactivation of Escherichia coli, Saccharomyces cerevisiae and Pseudomonas fluorescens in freshly squeezed carrot-orange juice blend....
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Elsevier Ltd
2017
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| LEADER | 17690caa a22013337a 4500 | ||
|---|---|---|---|
| 001 | PAPER-15281 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204559.0 | ||
| 008 | 190410s2017 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-85020378313 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFOED | ||
| 100 | 1 | |a García Carrillo, M. | |
| 245 | 1 | 0 | |a Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment |
| 260 | |b Elsevier Ltd |c 2017 | ||
| 270 | 1 | 0 | |m Guerrero, S.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad UniversitariaArgentina; email: sguerrero@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a The aim of this study was to evaluate the effect of short wave ultraviolet light (UV-C, 0–10.6 kJ/m2) assisted by mild heat treatment (UV-C/H; 40, 45 or 50 °C) on the inactivation of Escherichia coli, Saccharomyces cerevisiae and Pseudomonas fluorescens in freshly squeezed carrot-orange juice blend. In addition, the suitability of three conceptually different models was analyzed to characterize the inactivation kinetics. All treatments provoked moderate to high microbial inactivation depending on temperature and microorganism (2.6–6.0 log reductions). The use of UV-C assisted by mild heat treatment notably improved inactivation compared to single UV-C. Synergistic inactivation effects on E. coli and P. fluorescens were observed at combined UV-C/H (45 and 50 °C). Gompertz and Geeraerd models allowed a better fit and more accurate parameter estimation compared to the Weibull model. © 2017 Elsevier Ltd |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires, 2013-X045 | ||
| 536 | |a Detalles de la financiación: 310/2015 | ||
| 536 | |a Detalles de la financiación: Inter-American Development Bank | ||
| 536 | |a Detalles de la financiación: The authors would like to acknowledge the financial support from Universidad de Buenos Aires (2013-X045 Project), Consejo Nacional de Investigaciones Cient?ficas y T?cnicas (CONICET) (2012-289 Project), Instituto Nacional de la Yerba Mate (INYM) (N? 69, Resol. 310/2015) and Agencia Nacional de Promoci?n Cient?fica y Tecnol?gica (ANPCyT) (2011-0288 Project) of Argentina and from Banco Interamericano de Desarrollo (BID). | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, C.A.B.A., 1428, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina (CONICET), Argentina | ||
| 690 | 1 | 0 | |a GEERAERD MODEL |
| 690 | 1 | 0 | |a GOMPERTZ MODEL |
| 690 | 1 | 0 | |a MILD HEAT TREATMENT |
| 690 | 1 | 0 | |a UV-C LIGHT |
| 690 | 1 | 0 | |a WEIBULL MODEL |
| 690 | 1 | 0 | |a CITRUS FRUITS |
| 690 | 1 | 0 | |a ESCHERICHIA COLI |
| 690 | 1 | 0 | |a FRUIT JUICES |
| 690 | 1 | 0 | |a MICROORGANISMS |
| 690 | 1 | 0 | |a THERMAL LOGGING |
| 690 | 1 | 0 | |a ULTRAVIOLET RADIATION |
| 690 | 1 | 0 | |a YEAST |
| 690 | 1 | 0 | |a GOMPERTZ MODEL |
| 690 | 1 | 0 | |a INACTIVATION EFFECT |
| 690 | 1 | 0 | |a INACTIVATION KINETICS |
| 690 | 1 | 0 | |a MICROBIAL INACTIVATION |
| 690 | 1 | 0 | |a PSEUDOMONAS FLUORESCENS |
| 690 | 1 | 0 | |a SHORT-WAVE ULTRAVIOLETS |
| 690 | 1 | 0 | |a UV-C LIGHTS |
| 690 | 1 | 0 | |a WEIBULL MODELS |
| 690 | 1 | 0 | |a HEAT TREATMENT |
| 700 | 1 | |a Ferrario, M. | |
| 700 | 1 | |a Guerrero, S. | |
| 773 | 0 | |d Elsevier Ltd, 2017 |g v. 212 |h pp. 213-225 |p J Food Eng |x 02608774 |w (AR-BaUEN)CENRE-5580 |t Journal of Food Engineering | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/j.jfoodeng.2017.06.005 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_02608774_v212_n_p213_GarciaCarrillo |y Handle |
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