| Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice. | |
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MedLine Citation:
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PMID: 21645820 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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The non-thermal technologies High Intensity Light Pulses (HILP) and Thermosonication (TS) were applied alone and in combination to study their effect on Escherichia coli inactivation in orange juice. Two different energy settings were chosen in the current study, 'Low' (L) and 'High' (H), being the combinations applied: HILP(L) (4.03 J/cm(2)), HILP(H) (5.1 J/cm(2)), TS(L) (2.8 min residence time at 40 °C) and TS(H) (5 min residence time at 50 °C). Both the individual technologies and their combinations (HILP&TS and TS&HILP) were studied. Results showed inactivation ranging from 1.10 (TS(H)) to 2.42 (HILP(H)) log cfu/ml for the hurdles when applied individually and from 2.5 (HILP(L)&TS(H)) to 3.93 (HILP(H)&TS(L)) log cfu/ml for the combined treatments. Similar reductions in E. coli populations were achieved in orange juice by all treatment combinations irrespective of the sequence in which they were applied. |
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Authors:
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A Muñoz; I Palgan; F Noci; D J Morgan; D A Cronin; P Whyte; J G Lyng |
Publication Detail:
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Type: Journal Article Date: 2011-04-22 |
Journal Detail:
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Title: Food microbiology Volume: 28 ISSN: 1095-9998 ISO Abbreviation: Food Microbiol. Publication Date: 2011 Sep |
Date Detail:
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Created Date: 2011-06-07 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 8601127 Medline TA: Food Microbiol Country: England |
Other Details:
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Languages: eng Pagination: 1200-4 Citation Subset: IM |
Copyright Information:
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Copyright © 2011 Elsevier Ltd. All rights reserved. |
Affiliation:
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Agriculture and Food Science Centre, School of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, UCD Dublin, Belfield, Dublin 4, Ireland. |
Export Citation:
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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