Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/80436
Type: Artigo de periódico
Title: Influence of the hot-fill water-spray-cooling process after continuous pasteurization on the number of decimal reductions and on Alicyclobacillus addoterrestris CRA 7152 growth in orange juice stored at 35 degrees C
Author: Spinelli, ACNF
Sant'Ana, AS
Pacheco-Sanchez, CP
Massaguer, PR
Abstract: In this study, the influence of the hot-fill water-spray-cooling process after continuous pasteurization on the number of decimal reductions (gamma) and growth parameters (lag time; lambda, ratio N-f/N-o; kappa, maximum growth rate; mu) of Alicyclobacillus acidoterrestris CRA 7152 in orange juice stored at 35 degrees C were investigated. Two different inoculum levels of A acidoterrestris CRA 7152 (102 and 103 spores/mL) in orange juice (11(0)Brix, pH 3.7) and a Microthermics UHT-HTST pilot plant were used to simulate industrial conditions. Results have shown that regardless of the inoculum level (10(2) or 10(3) spores/mL). the pasteurization processes were unable to cause even 1 gamma. Predictive modeling using the Baranyi model showed that only kappa and time to reach 10(4) spores/mL (t10(4) - time to juice spoilage) were affected by the spore inoculum used (p<0.05). It has been concluded that A. acidoterrestris was able to survive the hot-fill process and to grow and spoil orange juice in 5-6 days when the final storage temperature was 35 degrees C. (C) 2009 Elsevier B.V. All rights reserved.
Subject: Alicyclobacillus acidoterrestris
Orange juice
Hot-fill
Spoilage
Inactivation
Growth and predictive microbiology
Country: Holanda
Editor: Elsevier Science Bv
Rights: fechado
Identifier DOI: 10.1016/j.ijfoodmicro.2009.11.003
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

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