کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6396012 | 1628479 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Thermosonication versus thermal processing of skim milk and beef slurry: Modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores
ترجمه فارسی عنوان
ترموسونیکاسیون در مقابل پردازش حرارتی شیر خشک و گوشت گاو: مدل سازی سینتیک غیر فعال سازی اسپور باسیلوس سرئوس روانگردان
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کلمات کلیدی
سونوگرافی، آزار و شکنجه، حرارتی باکتری، بقا، مدل سازی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Non-thermal processed foods are generally cold stored and distributed. The use of ultrasound for food preservation has attracted the interest of many research groups. In the current study, the thermosonication (TS, simultaneous ultrasound and thermal process) inactivation of psychrotrophic Bacillus cereus spores was investigated (24 kHz, 210 μm, 0.33 W/mL or W/g). First, the effectiveness of a 1.5 min TS process at 70 °C in skim milk, beef slurry, cheese slurry, and rice porridge was investigated. The TS was more effective than sole thermal treatment in reducing B. cereus spores in rice porridge, beef slurry and cheese slurry by 7, 6, and 4 fold, respectively. Then, the first-order D- and z-values for TS and thermal processing in skim milk and beef slurry, and the best model to fit TS inactivation of B. cereus spores in beef slurry were determined. The D70 °C-values in skim milk were 2.9 min for TS and 8.6 min for the thermal treatment. And in beef slurry, values of 0.4 min for TS and 2.3 min for thermal were estimated. It was found that the Log-logistic model better described the TS spore inactivation in beef slurry. The ultrasound technology required 20-30 °C lower temperatures for the same spore inactivation, which resulted in better food quality and energy saving gains.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 67, January 2015, Pages 67-74
Journal: Food Research International - Volume 67, January 2015, Pages 67-74
نویسندگان
E. Evelyn, Filipa V.M. Silva,