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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Detalles Bibliográficos
Autor principal: Guerrero, Sandra
Publicado: 2017
Materias:
Geeraerd model
Gompertz model
Mild heat treatment
UV-C light
Weibull model
Citrus fruits
Escherichia coli
Fruit juices
Microorganisms
Thermal logging
Ultraviolet radiation
Yeast
Inactivation effect
Inactivation kinetics
Microbial inactivation
Pseudomonas fluorescens
Short-wave ultraviolets
UV-C lights
Weibull models
Heat treatment
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v212_n_p213_GarciaCarrillo
http://hdl.handle.net/20.500.12110/paper_02608774_v212_n_p213_GarciaCarrillo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_02608774_v212_n_p213_GarciaCarrillo
record_format dspace
spelling paper:paper_02608774_v212_n_p213_GarciaCarrillo2023-06-08T15:22:21Z Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment Guerrero, Sandra Geeraerd model Gompertz model Mild heat treatment UV-C light Weibull model Citrus fruits Escherichia coli Fruit juices Microorganisms Thermal logging Ultraviolet radiation Yeast Gompertz model Inactivation effect Inactivation kinetics Microbial inactivation Pseudomonas fluorescens Short-wave ultraviolets UV-C lights Weibull models 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. 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 Fil:Guerrero, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2017 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v212_n_p213_GarciaCarrillo http://hdl.handle.net/20.500.12110/paper_02608774_v212_n_p213_GarciaCarrillo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Geeraerd model
Gompertz model
Mild heat treatment
UV-C light
Weibull model
Citrus fruits
Escherichia coli
Fruit juices
Microorganisms
Thermal logging
Ultraviolet radiation
Yeast
Gompertz model
Inactivation effect
Inactivation kinetics
Microbial inactivation
Pseudomonas fluorescens
Short-wave ultraviolets
UV-C lights
Weibull models
Heat treatment
spellingShingle Geeraerd model
Gompertz model
Mild heat treatment
UV-C light
Weibull model
Citrus fruits
Escherichia coli
Fruit juices
Microorganisms
Thermal logging
Ultraviolet radiation
Yeast
Gompertz model
Inactivation effect
Inactivation kinetics
Microbial inactivation
Pseudomonas fluorescens
Short-wave ultraviolets
UV-C lights
Weibull models
Heat treatment
Guerrero, Sandra
Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment
topic_facet Geeraerd model
Gompertz model
Mild heat treatment
UV-C light
Weibull model
Citrus fruits
Escherichia coli
Fruit juices
Microorganisms
Thermal logging
Ultraviolet radiation
Yeast
Gompertz model
Inactivation effect
Inactivation kinetics
Microbial inactivation
Pseudomonas fluorescens
Short-wave ultraviolets
UV-C lights
Weibull models
Heat treatment
description 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
author Guerrero, Sandra
author_facet Guerrero, Sandra
author_sort Guerrero, Sandra
title Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment
title_short Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment
title_full Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment
title_fullStr Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment
title_full_unstemmed Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment
title_sort study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment
publishDate 2017
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v212_n_p213_GarciaCarrillo
http://hdl.handle.net/20.500.12110/paper_02608774_v212_n_p213_GarciaCarrillo
work_keys_str_mv AT guerrerosandra studyoftheinactivationofsomemicroorganismsinturbidcarrotorangejuiceblendprocessedbyultravioletlightassistedbymildheattreatment
_version_ 1768545782960488448

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