Bacterial spore inactivation at 45-65°C using High Pressure Processing: Study of Alicyclobacillus acidoterrestris in orange juice

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dc.contributor.author Oliveira, Maria en
dc.contributor.author Tan, EK en
dc.contributor.author Farid, Mohammed en
dc.date.accessioned 2014-02-14T04:03:32Z en
dc.date.issued 2012-10 en
dc.identifier.citation Food Microbiology 32(1):206-211 Oct 2012 en
dc.identifier.issn 0740-0020 en
dc.identifier.uri http://hdl.handle.net/2292/21623 en
dc.description.abstract High pressure processing (HPP) is a new non-thermal technology commercially used to pasteurize fruit juices and extend shelf-life, while preserving delicate aromas/flavours and bioactive constituents. Given the spoilage incidents and economic losses due to Alicyclobacillus acidoterrestris in the fruit juice industry, the use of high pressure (200 MPa – 600 MPa) in combination with mild temperature (45 °C–65 °C) for 1–15 min, to inactivate these spores in orange juice were investigated. As expected, the higher the temperature, pressure and time, the larger was the A. acidoterrestris inactivation. The survival curves were described by the first order Bigelow model. For 200 MPa, D45 °C = 43.9 min, D55 °C = 28.8 min, D65 °C = 5.0 min and z-value = 21.3 °C. At 600 MPa, D45 °C = 12.9 min, D55 °C = 7.0 min, D65 °C = 3.4 min and z-value = 34.4 °C. Spores were inactivated at 45 °C and 600 MPa, and at 65 °C only 200 MPa was needed to achieve reduction in spore numbers. Results demonstrated that HPP allowed A. acidoterrestris spore inactivation at lower temperatures (45–65 °C) than conventional thermal processing (85–95 °C) without pressure, yielding a fresher and higher quality preserved food. en
dc.relation.ispartofseries Food Microbiology en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. Details obtained from http://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy#published-journal-article http://www.sherpa.ac.uk/romeo/issn/0740-0020/ en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.title Bacterial spore inactivation at 45-65°C using High Pressure Processing: Study of Alicyclobacillus acidoterrestris in orange juice en
dc.type Journal Article en
dc.identifier.doi 10.1016/j.fm.2012.04.019 en
pubs.issue 1 en
pubs.begin-page 206 en
pubs.volume 32 en
dc.identifier.pmid 22850395 en
pubs.author-url http://www.sciencedirect.com/science/article/pii/S0740002012001128 en
pubs.end-page 211 en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Article en
pubs.elements-id 368047 en
pubs.org-id Engineering en
pubs.org-id Chemical and Materials Eng en
dc.identifier.eissn 1095-9998 en
pubs.record-created-at-source-date 2012-12-06 en
pubs.dimensions-id 22850395 en


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