| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277722 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠The lethality of UV on Escherichia coli suspended in orange juice increased with temperature. ⺠The maximum synergistic effect of UV-H treatment was found at 55 °C. ⺠A UV-H treatment of 23.72 J/mL at 55.0 °C inactivated more than 5 Log10 cycles. ⺠The treatment did not affect the pH, acidity, Brix and color of orange juice. ⺠The UV-H decreased 16.45% ascorbic acid content and 81.27% the PME activity.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
E. Gayán, M.J. Serrano, S. Monfort, I. Álvarez, S. Condón,