High Hydrostatic Pressure Effect on Natural Microflora, Saccharomyces cerevisiae, Escherichia coli, and Listeria Innocua in Navel Orange Juice
-
Jose A Guerrero-Beltran
An isostatic pressure system was used to treat fresh-squeezed orange juice inoculated with Saccharomyces cerevisiae, Escherichia coli, and Listeria innocua for selected times (come-up time, CUT, to 15 min plus CUT) and pressures (103 - 414 MPa). Specific agars, for each type of microorganism, were used for pour plating to count survivors after pressure treatment. Decimal reduction time values (Dp) were calculated from the first order kinetics modeling for S. cerevisiae (103-241 MPa), E. coli (103-241 MPa), and L. innocua (103-345 MPa) survivors in juice. Dp values of 6.1–52.1, 0.6–14.9, and 4.8–357.1 min were obtained for S. cerevisiae, E. coli, and L. innocua, respectively. zp values of 147.1, 92.6, and 59.2 MPa were calculated for these microorganisms, respectively. The come-up time (CUT, time required to reach the processing pressure), had an important effect on the microbial reduction. The initial counts of 5.3 x 105, 1.2 x 107, and 2.6 x 107 CFU/mL were reduced by 30, 88, and 27 percent for S. cerevisiae, E. coli, and L. innocua, respectively, at 241 MPa, after 1.2, 3.0 and 1.8 min of processing, respectively. However, no survivors were observed (<10 CFU>/mL) for the three types of microorganisms when processing at 241 MPa for times longer than 3 min or pressures higher than 241 MPa.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Artikel in diesem Heft
- Article
- Improving Anti-?-Glucosidase Activity of Douchi Koji Using a Newly Isolated Strain of Bacillus subtilis B2
- Different Approaches for Mass Transfer Studies on Potato Cylinders and Slices during Solar Drying
- Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua)
- Evaluation of Moisture Diffusion Coefficient of Cylindrical Bodies Considering Shrinkage During Natural Convection Drying
- Effect of Raw Material and Processing Factors on the Production of Effervescent Artichoke (Cynara scolymus L.) Tea Tablets
- Optimization of Culture Conditions on Mycelial Grown in Submerged Culture of Cordyceps militaris
- Suitability of Feature Extraction Methods in Recognition and Classification of Grains, Fruits and Flowers
- Hydrodistillation of Essential Oil from Cymbopogon flexuosus
- A Survey on Packaging Materials and Technologies for Commercial Food Products
- Formulation, Drying and Nutritional Evaluation of Ready-to-Eat Sapota (Achras zapota) Extrudes
- High Hydrostatic Pressure Effect on Natural Microflora, Saccharomyces cerevisiae, Escherichia coli, and Listeria Innocua in Navel Orange Juice
- Effective Parameters Consideration in Ohmic Heating Process in Two Phase Static System of Bio-Particle-Liquid
- Proximate Composition of Dry Fermented Turkish Sausage (Sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment
- Shorter Communication
- Relative Antioxidant Activity of Common Indian Herbs
- Isolation of Immunoglobulin from Chicken Egg Yolk using Single-Stage Ultrafiltration with 100-kDa Regenerated Cellulose Membranes
- Determination of the Convective Heat Transfer Coefficient (h) in the Sterilization of Retortable Pouches
- Modelling of Freezing Kinetics of Extract of Betel Leaves (Piper betle L.)
Artikel in diesem Heft
- Article
- Improving Anti-?-Glucosidase Activity of Douchi Koji Using a Newly Isolated Strain of Bacillus subtilis B2
- Different Approaches for Mass Transfer Studies on Potato Cylinders and Slices during Solar Drying
- Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua)
- Evaluation of Moisture Diffusion Coefficient of Cylindrical Bodies Considering Shrinkage During Natural Convection Drying
- Effect of Raw Material and Processing Factors on the Production of Effervescent Artichoke (Cynara scolymus L.) Tea Tablets
- Optimization of Culture Conditions on Mycelial Grown in Submerged Culture of Cordyceps militaris
- Suitability of Feature Extraction Methods in Recognition and Classification of Grains, Fruits and Flowers
- Hydrodistillation of Essential Oil from Cymbopogon flexuosus
- A Survey on Packaging Materials and Technologies for Commercial Food Products
- Formulation, Drying and Nutritional Evaluation of Ready-to-Eat Sapota (Achras zapota) Extrudes
- High Hydrostatic Pressure Effect on Natural Microflora, Saccharomyces cerevisiae, Escherichia coli, and Listeria Innocua in Navel Orange Juice
- Effective Parameters Consideration in Ohmic Heating Process in Two Phase Static System of Bio-Particle-Liquid
- Proximate Composition of Dry Fermented Turkish Sausage (Sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment
- Shorter Communication
- Relative Antioxidant Activity of Common Indian Herbs
- Isolation of Immunoglobulin from Chicken Egg Yolk using Single-Stage Ultrafiltration with 100-kDa Regenerated Cellulose Membranes
- Determination of the Convective Heat Transfer Coefficient (h) in the Sterilization of Retortable Pouches
- Modelling of Freezing Kinetics of Extract of Betel Leaves (Piper betle L.)
