|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5740077||1412156||2018||10 صفحه PDF||ندارد||دانلود کنید|
â¢Logarithmic linear inactivation behavior was observed in all tested SFJ systems.â¢DUV-C from SFJ systems determined by CCRD significantly fit into quadratic model.â¢Individual factors, factor interactions and quadratic influences were observed.â¢Model validation with unique SFJ systems showed acceptable predictive efficacy.
This study was conducted to determine the effects of intrinsic juice characteristics namely insoluble solids (IS, 0â3 %w/v), and soluble solids (SS, 0â70 Â°Brix), and extrinsic process parameter treated volume (250â1000Â mL) on the UV-C inactivation rates of heat-stressed Salmonella enterica in simulated fruit juices (SFJs). A Rotatable Central Composite Design of Experiment (CCRD) was used to determine combinations of the test variables, while Response Surface Methodology (RSM) was used to characterize and quantify the influences of the test variables on microbial inactivation. The heat-stressed cells exhibited log-linear UV-C inactivation behavior (R2 0.952 to 0.999) in all CCRD combinations with DUV-C values ranging from 10.0 to 80.2Â mJ/cm2. The DUV-C values obtained from the CCRD significantly fitted into a quadratic model (PÂ <Â 0.0001). RSM results showed that individual linear (IS, SS, volume), individual quadratic (IS2 and volume2), and factor interactions (ISÂ ÃÂ volume and SSÂ ÃÂ volume) were found to significantly influence UV-C inactivation. Validation of the model in SFJs with combinations not included in the CCRD showed that the predictions were within acceptable error margins.
Journal: Food Microbiology - Volume 69, February 2018, Pages 72-81