Modelling microbial inactivation kinetics of combined UV-H treatments in apple juice
Resumen: In this investigation, temperature's effect on the ultraviolet (UV) inactivation kinetics of pathogens of concern in juices – E. coli, Salmonella Typhimurium, L. monocytogenes, and S. aureus – was studied to establish the target microorganism and process criteria for pasteurizing apple juice using combined shortwave UV-C light and mild heat (UV-H) treatments. For this purpose, mathematical models based on Geeraerd et al.'s model, which predict UV-H inactivation at different treatment temperatures, were developed for each microorganism. For comparisons, inactivation models for heat treatments were also performed in the same juice and for the same microorganisms. The UV-C inactivation notably improved at treatment temperatures between 50 and 60 °C, but the thermodependence of the UV-H resistance differed among species. This behavior was related to the thermodependence of heat treatments for each bacterium so that the target microorganism for UV-H treatments was determined based on the most heat-resistant species at each treatment temperature. Thus, E. coli was the most UV-H-resistant microorganism between 44 °C and 54 °C, requiring a UV-C dose between 13.81 J/mL (12.71 min) and 5.20 J/mL (4.78 min) in order to achieve the 5 Log10 reduction that the U.S. Food and Drug Administration demands. Also, L. monocytogenes was the target microorganism at temperatures between 54 °C and 60 °C, requiring a UV-C dose from 5.20 J/mL (4.78 min) to 2.11 J/mL (1.93 min). The combination of UV-C and mild heat allowed for the UV-C doses and treatment times to be reduced from 49.6% to 89.1% in comparison with UV-C treatments at room temperatures.
Idioma: Inglés
DOI: 10.1016/j.ifset.2014.11.004
Año: 2015
Publicado en: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 27 (2015), 111-120
ISSN: 1466-8564

Factor impacto JCR: 2.997 (2015)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 18 / 125 = 0.144 (2015) - Q1 - T1
Factor impacto SCIMAGO: 1.675 - Chemistry (miscellaneous) (Q1) - Industrial and Manufacturing Engineering (Q1) - Food Science (Q1)

Tipo y forma: Artículo (PostPrint)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)

Creative Commons Debe reconocer adecuadamente la autoría, proporcionar un enlace a la licencia e indicar si se han realizado cambios. Puede hacerlo de cualquier manera razonable, pero no de una manera que sugiera que tiene el apoyo del licenciador o lo recibe por el uso que hace. No puede utilizar el material para una finalidad comercial. Si remezcla, transforma o crea a partir del material, no puede difundir el material modificado.


Exportado de SIDERAL (2025-01-20-14:54:35)


Visitas y descargas

Este artículo se encuentra en las siguientes colecciones:
Artículos > Artículos por área > Tecnología de Alimentos



 Registro creado el 2025-01-20, última modificación el 2025-01-20


Postprint:
 PDF
Valore este documento:

Rate this document:
1
2
3
 
(Sin ninguna reseña)