کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11030368 | 1646320 | 2019 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of temperature on inactivation kinetics of three strains of Penicillium paneum and P. roqueforti during bread baking
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
In this study, the inactivation kinetics of strains of Penicillium paneum and P. roqueforti were determined during bread baking. Three strains of P. paneum (PR03, PR04, and PR05) and P. roqueforti (PR06, PR11, and PR67) were used. Baking conditions were based on those used in baking industries (160â¯Â°C, 190â¯Â°C and 220â¯Â°C). The inactivation curves did not follow first-order kinetic, and as the primary model, the Weibull model was used with the fixed p-value. The t4D value was also determined, and the secondary model was built using the logâ¯Î´ as a function of the baking temperature. Lower values of δ and t4D were obtained at 220â¯Â°C, and the values of this parameter were different (pâ¯<â¯0.05) among the three P. paneum strains at 160â¯Â°C and 220â¯Â°C. Two strains of P. roqueforti (PR06 and PR11) showed the highest values of t4D at 190â¯Â°C and 220â¯Â°C (10.2 and 8.18â¯min. respectively). The results of this study demonstrate that the different baking temperatures of the bread making process may result in the survival of fungi in the product, which may be vital in limiting the shelf life of these products. The quantification of fungal inactivation during bread baking is critical for the design of thermal process aiming to balance quality and microbiological stability of industrialized loaves of bread.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 96, February 2019, Pages 456-462
Journal: Food Control - Volume 96, February 2019, Pages 456-462
نویسندگان
Marcelo V. Garcia, Arthur Kael Rodrigues da Pia, LuÃsa Freire, Marina V. Copetti, Anderson S. Sant'Ana,