UV-C light inactivation and modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple juices
نویسندگان
چکیده
منابع مشابه
New methods for inactivation of Alicyclobacillus acidoterrestris spores in apple juice concentrate
متن کامل
Inactivation of Alicyclobacillus acidoterrestris spores by high pressure CO₂ in apple cream.
Alicyclobacillus acidoterrestris (A. acidoterrestris) is a bacillus-type spore former that causes significant alterations in fruit products. It is highly resistant to typical pasteurization regimes; thus, this work explored the use of high-pressure CO₂ (HPCD) for its deactivation in apple cream. The assays were conducted in a high-pressure apparatus where the cream was placed in an agitated ves...
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Apple juice inoculated with alicyclobacillus acidoterrestris was treated with microwave at different power and time, and the efficacy of microwave against alicyclobacillus acidoterrestris was investigated. The results showed that alicyclobacillus acidoterrestris quantity decreased with microwave enhancement or time extension. When juice was treated with microwave at higher than 720 W and for lo...
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Given the importance of spoilage caused by Alicyclobacillus acidoterrestris for the fruit juice industry, the objective of this work was to study the germination and inactivation of A. acidoterrestris spores induced by moderate hydrostatic pressure. Hydrostatic pressure treatment can induce the germination and inactivation of A. acidoterrestris spores. At low pH, spore germination of up to 3.59...
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ژورنال
عنوان ژورنال: International Journal of Food Microbiology
سال: 2013
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2013.08.015