Influence of the hot-fill water-spray-cooling process after continuous pasteurization on the number of decimal reductions and on Alicyclobacillus acidoterrestris CRA 7152 growth in orange juice stored at 35°C
2010
Spinelli, Ana Cláudia N.F. | Sant'Ana, Anderson S. | Pacheco-Sanchez, Cristiana P. | Massaguer, Pilar R.
In this study, the influence of the hot-fill water-spray-cooling process after continuous pasteurization on the number of decimal reductions (γ) and growth parameters (lag time; λ, ratio N f /N o; κ, maximum growth rate; μ) of Alicyclobacillus acidoterrestris CRA 7152 in orange juice stored at 35°C were investigated. Two different inoculum levels of A. acidoterrestris CRA 7152 (10² and 10³ spores/mL) in orange juice (11⁰Brix, pH 3.7) and a Microthermics UHT-HTST pilot plant were used to simulate industrial conditions. Results have shown that regardless of the inoculum level (10² or 10³ spores/mL), the pasteurization processes were unable to cause even 1 γ. Predictive modeling using the Baranyi model showed that only κ and time to reach 10⁴spores/mL (t10⁴ — time to juice spoilage) were affected by the spore inoculum used (p <0.05). It has been concluded that A. acidoterrestris was able to survive the hot-fill process and to grow and spoil orange juice in 5-6days when the final storage temperature was 35°C.
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