Pasteurisation of apple juice by using microwaves

被引：91

作者：

Cañumir, JA ^{[1
]}

Celis, JE ^{[1
]}

de Bruijn, J ^{[1
]}

Vidal, LV ^{[1
]}

机构：

[1] Univ Concepcion, Fac Agr Engn, Chillan, Chile

来源：

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2002年 / 35卷 / 05期

关键词：

bacteria control; food preservation; E; coli; nonthermal effect;

D O I：

10.1006/fstl.2001.0865

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Exposure of Escherichia coli to microwave treatments results in a reduction of the microbial population in apple juice. This research determined the effect of pateurisation at different power levels (270-900 W) on the microbial quality of apple juice, using a home 2450 MHz microwave. Data obtained were compared with conventional pasteurisation (83degreesC for 30 s). Apple juice pasteurisation at 720-900 W for 60-90 s resulted in a 2-4 logs population reduction. Using a linear model, the D-values ranged from 0.42 +/- 0.03 min at 900 W to 3.88 +/- 0.26 min at 270 W. The value for z was 652.5 +/- 2.16 W (58.5 +/- 0.4degreesC). These observations indicate that inactivation of E. coli is due to heat.

引用

页码：389 / 392

页数：4

共 14 条

[1]

CANUMIR J, 1997, B EXTENSION U CONCEP, V57

[2]

Celis JE, 1999, AGRIBIOL RES, V52, P281

[3]

HARLFINGER L, 1992, FOOD TECHNOL-CHICAGO, V46, P57

[4]

KNUTSON KM, 1987, LEBENSM WISS TECHNOL, V20, P101

[5]

Kozempel M, 1997, FOOD SCI TECHNOL-LEB, V30, P691

[6] Inactivation of microorganisms with microwaves at reduced temperatures [J].

Kozempel, MF ;

Annous, BA ;

Cook, RD ;

Scullen, OJ ;

Whiting, RC .

JOURNAL OF FOOD PROTECTION, 1998, 61 (05) :582-585

[7]

MERTENS B, 1992, FOOD TECHNOL-CHICAGO, V46, P124

[8]

OLHAGARAY JM, 1996, AGROECONOMICO SANTIA, V32, P12

[9]

ROSENBERG U, 1987, FOOD TECHNOL-CHICAGO, V41, P92

[10] Effectiveness of sanitizing agents in inactivating Escherichia coli in Golden Delicious apples [J].

Sapers, GM ;

Miller, RL ;

Mattrazzo, AM .

JOURNAL OF FOOD SCIENCE, 1999, 64 (04) :734-737

← 1 2 →