000148635 001__ 148635
000148635 005__ 20250120165542.0
000148635 0247_ $$2doi$$a10.1016/j.ifset.2014.11.004
000148635 0248_ $$2sideral$$a89669
000148635 037__ $$aART-2015-89669
000148635 041__ $$aeng
000148635 100__ $$aGouma,M.
000148635 245__ $$aModelling microbial inactivation kinetics of combined UV-H treatments in apple juice
000148635 260__ $$c2015
000148635 5060_ $$aAccess copy available to the general public$$fUnrestricted
000148635 5203_ $$aIn 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.
000148635 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000148635 590__ $$a2.997$$b2015
000148635 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b18 / 125 = 0.144$$c2015$$dQ1$$eT1
000148635 592__ $$a1.675$$b2015
000148635 593__ $$aChemistry (miscellaneous)$$c2015$$dQ1
000148635 593__ $$aIndustrial and Manufacturing Engineering$$c2015$$dQ1
000148635 593__ $$aFood Science$$c2015$$dQ1
000148635 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000148635 700__ $$aÁlvarez,I.
000148635 700__ $$0(orcid)0000-0002-1902-0648$$aCondón,S.$$uUniversidad de Zaragoza
000148635 700__ $$0(orcid)0000-0002-5895-2157$$aGayán,E.
000148635 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000148635 773__ $$g27 (2015), 111-120$$pInnov. food sci. emerg. technol.$$tINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES$$x1466-8564
000148635 8564_ $$s456931$$uhttps://zaguan.unizar.es/record/148635/files/texto_completo.pdf$$yPostprint
000148635 8564_ $$s500759$$uhttps://zaguan.unizar.es/record/148635/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000148635 909CO $$ooai:zaguan.unizar.es:148635$$particulos$$pdriver
000148635 951__ $$a2025-01-20-14:54:35
000148635 980__ $$aARTICLE