Elimination of foodborne pathogens in peach juice by combination of ultrasonification and eau de rose
2016
Yurdugul, S. | Aydin, S. | Kirmusaoglu, S.
Eau de rose, ultrasonication and a combination of eau de rose and ultrasonication were used to inactive pathogenic microbial species in peach juices. Ultrasonic power of sup -3, 10 sup -6 and 10 sup -9 W/m sup 2 at a frequency of 24 kiloHertz (KHz) for a period of 1, 5 and 10 min was applied. Eau de rose at 0.1, 0.5, 1.0 and 2.0 mL/L (vol/vol) was used. The effect of these treatments on the microbial quality of peach fruit juice, and on the physicochemical properties of juice such as the total soluble solids, titratable acidity, pH, viscosity, total sugar content and color were investigated. The combination of 10 sup -3/W/m sup 2 at 24 kHZ constant frequency of ultrasound and 20 muL per 10 mL of eau de rose resulted in the most effective inhibition of total mesophilic aerobic bacteria (reaching up to 4 log cycles approximately) and other pathogens without disrupting the main chemical and physical properties of each peach juice.
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