Study of inactivation of Lactobacillus plantarum in orange-carrot juice by means of pulsed electric fields:: Comparison of inactivation kinetics models

被引：58

作者：

Rodrigo, D

Martínez, A

Harte, F

Barbosa-Cánovas, GV

Rodrigo, M

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, Valencia 46100, Spain

[2] Washington State Univ, Dept Biol Syst Engn, Pullman, WA 99164 USA

来源：

JOURNAL OF FOOD PROTECTION | 2001年 / 64卷 / 02期

关键词：

D O I：

10.4315/0362-028X-64.2.259

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The inactivation kinetics of Lactobacillus plantarum was studied in orange-carrot juice using high intensity pulsed electric fields. The results indicated that under the treatment conditions applied, 28.6, 32.0, and 35.8 kV/cm and treatment times ranging from 10.2 to 46.3 mus. the inactivation of L. plantarum obtained was up to 2.5 decimal reductions. Experimental and literature data were fitted to Bigelow, Hulsheger et al. and Peleg models and to Weibull frequency distribution function. Weibull was the one that best interpreted the data with accuracy factor values closer to 1.

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页码：259 / 263

页数：5

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