Apricot nectar processing by pulsed electric fields
Yükleniyor...
Tarih
2013
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Application of pulsed electric fields to process apricot nectar by determining the pH,. Brix, total acidity, conductivity, color, non-enzymatic browning index, concentration of mineral ions, and retention of ascorbic acid and beta carotene as well as inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Pseudomonas syringae subs. syringae, Erwinia carotowora, Penicillum expansum, and Botrytis cinerea was explored in this study. Processing of apricot nectar did not cause a significant difference in measured attributes (p > 0.05). However, inactivation of all microorganisms was significantly increased with increased electric field strength and treatment time (p <= 0.05). Microbial inactivation data fit both the Weibull distribution and log-logistic model.
Açıklama
Anahtar Kelimeler
Apricot Nectar, Food Quality, Foodborne Pathogens, Food Spoilage Fungi, Microbial Inactivation, Pulsed Electric Fields
Kaynak
International Journal Of Food Properties
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
16
Sayı
1
