000130881 001__ 130881
000130881 005__ 20240201151019.0
000130881 0247_ $$2doi$$a10.1016/j.jfoodeng.2012.07.018
000130881 0248_ $$2sideral$$a77705
000130881 037__ $$aART-2012-77705
000130881 041__ $$aeng
000130881 100__ $$0(orcid)0000-0002-5895-2157$$aGayán, E.$$uUniversidad de Zaragoza
000130881 245__ $$aCombining ultraviolet light and mild temperaturas for the inactivation of Escherichia coli in orange juice
000130881 260__ $$c2012
000130881 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130881 5203_ $$aIt is difficult to guarantee the effectiveness of UV technology to reach 5 Log10 cycles of inactivation of Escherichia coli in a large amount of fruit juices with high absorption coefficients and turbidities, such as orange juice. The aim of this work was to overcome this limitation by combining UV light and mild temperatures. UV treatments were carried out in an equipment with eight individual annular thin film flow-through reactors connected sequentially and submerged in a thermostatic water bath. A treatment of 13.55 J/mL reached 0.25 ± 0.04, 0.41 ± 0.13, 0.84 ± 0.32, 0.96 ± 0.12, 2.57 ± 0.05, 5.41 ± 0.23, and more than 6 Log10 cycles of inactivation of E. coli STCC 4201 suspended in commercial sterilized orange juice at 25.0, 40.0, 50.0, 52.5, 55.0, 57.5, and 60.0 °C, respectively. The comparison of UV resistance at 25 °C with heat resistance at mild temperatures demonstrated a synergistic effect of both technologies applied simultaneously. The maximum synergistic lethal effect was reached at 55 °C (68.03%).
A UV light treatment (23.72 J/mL) at 55 °C (3.6 min) of freshly squeezed orange juice allowed reaching more than 5 Log10 cycles of inactivation of a E. coli cocktail (STCC 4201, STCC 471, ATCC 27325, ATCC 25922, and O157:H7 Chapman strain). The selected treatment did not affect the pH, acidity, Brix, and color, and decreased 16.45% ascorbic acid content and 63.96% the Pectinmethylesterase activity.
000130881 536__ $$9info:eu-repo/grantAgreement/ES/CICYT-FEDER/CIT-020000-2009-40
000130881 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000130881 590__ $$a2.276$$b2012
000130881 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b30 / 124 = 0.242$$c2012$$dQ1$$eT1
000130881 591__ $$aENGINEERING, CHEMICAL$$b29 / 132 = 0.22$$c2012$$dQ1$$eT1
000130881 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130881 700__ $$0(orcid)0000-0003-3850-9833$$aSerrano, M.J.$$uUniversidad de Zaragoza
000130881 700__ $$aMonfort, S.$$uUniversidad de Zaragoza
000130881 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000130881 700__ $$0(orcid)0000-0002-1902-0648$$aCondón, S.$$uUniversidad de Zaragoza
000130881 7102_ $$12008$$2X$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cProy. investigación HTA
000130881 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000130881 773__ $$g113, 4 (2012), 598-605$$pJ. food eng.$$tJOURNAL OF FOOD ENGINEERING$$x0260-8774
000130881 8564_ $$s793787$$uhttps://zaguan.unizar.es/record/130881/files/texto_completo.pdf$$yPostprint
000130881 8564_ $$s1079954$$uhttps://zaguan.unizar.es/record/130881/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130881 909CO $$ooai:zaguan.unizar.es:130881$$particulos$$pdriver
000130881 951__ $$a2024-02-01-14:37:43
000130881 980__ $$aARTICLE