Enhanced destruction of spoilage microorganisms in apple juice during continuous flow microwave heating

Tajchakavit, S.; Ramaswamy, Hosahalli S.; Fustier, Patrick

doi:10.1016/s0963-9969(99)00050-2

Cited by 133 publications

(94 citation statements)

References 17 publications

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“…This was most probably due to the higher speed of temperature increase in which the microorganisms have not enough time to adapt to the new conditions (16). By increasing the ultrasound power, the lethal effects of ultrasound increased.…”

Section: Discussionmentioning

confidence: 99%

The simultaneous effect of electromagnetic and ultrasound treatments on Escherichia coli count in red grape juice

Samani¹,

Lorigooini²,

Rostami³

et al. 2017

J Herbmed Pharmacol

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Implication for health policy/practice/research/medical education:Considering the benefits of grape juice, including blood purification, treatment of lung, kidney and skin diseases, its pasteurization processing and production are of special importance. Pasteurize grape juice in optimal conditions, a short time and better quality using a system consisting of microwave and ultrasound device to reduce the harmful effects of high temperatures will be valuable for the food industry. Please cite this paper as: Introduction:The thermal pasteurization is a common method for maintaining fruit juice and increasing shelf life, but the thermal processing changes the flavor and color of the products. The aim of this study was to investigate the effect of a new method of combining heat and ultrasound on the number of the Escherichia coli present in grape juice. Methods: In this study, the effects of the microwave power, temperature, ultrasound power and ultrasonic exposure time were evaluated on E. coli count of red grape juice. In order to determine the microbial inactivation by microwave and ultrasound, E. coli at a concentration of 6×10 6 per mL was inoculated to red grape juice. Results: The effects of microwave power, grape juice temperature, ultrasound power and ultrasonic exposure time on the reduction of E. coli were significant (P < 0.05). The model showed that in reducing E. coli the importance of the final temperature of the juice was higher than the microwave power. In addition, the ultrasonic power was more effective in E. coli reduction as compared to the microwave power. Conclusion: Both sample temperature and ultrasonic duration were important independent variables and effective factors on E. coli reduction.

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Section: Discussionmentioning

confidence: 99%

The simultaneous effect of electromagnetic and ultrasound treatments on Escherichia coli count in red grape juice

Samani¹,

Lorigooini²,

Rostami³

et al. 2017

J Herbmed Pharmacol

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“…W ostatnich latach obserwuje się rozwój wielu nowych i alternatywnych metod utrwalania żywności, w tym soków owocowowarzywnych, m.in. stosowanie wysokich ciśnień hydrostatycznych [12,21,25,28], pulsacyjnych pól elektrycznych [10], ogrzewania mikrofalowego w przepływie [9,26] oraz nadkrytycznego ditlenku węgla [6,17,23,24].…”

Section: Wprowadzenieunclassified

Effect of supercritical carbon dioxide on inactivation and germination of Alicyclobacillus acidoterrestris spores

Porbska¹,

Sokoowska²,

aniewska-Trokenheim³

2016

zntj

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S t r e s z c z e n i ePrzetrwalniki termofilnych kwasolubnych bakterii Alicyclobacillus acidoterrestris są oporne na działanie czynników zewnętrznych i mogą się rozwijać w sokach w czasie przechowywania. Wytwarzają związki o dezynfekcyjnym zapachu, m.in. gwajakol i prowadzą do zepsucia soków. Zwiększenie stopnia kiełkowania przetrwalników w procesie utrwalania żywności może przyczynić się do ich skutecznej inaktywacji. Celem pracy była charakterystyka przebiegu procesu kiełkowania i stopnia inaktywacji przetrwalników Alicyclobacillus acidoterrestris zainicjowanego przez ditlenek węgla w stanie nadkrytycznym (SCCD).Przetrwalniki zawieszone w soku jabłkowym oraz w buforach o pH 4,0 i pH 7,0 poddawano działaniu SCCD o ciśnieniu 10 ÷ 60 MPa, w temp. 50 ÷ 75 ºC, w ciągu 20 ÷ 40 min. Po 40 min działania SCCD o ciśnieniu 60 MPa w temp. 75 ºC liczba skiełkowanych przetrwalników w soku jabłkowym wynosiła 3,9 log, z czego 3,4 log było inaktywowanych. W tych samych warunkach procesu, ale w buforze o pH 4,0 uzyskano niższy stopień kiełkowania (3,2 log) i inaktywacji (2,7 log). W buforze o pH 7,0 stwierdzono stopień wykiełkowania rzędu 2,5 log i inaktywację przetrwalników o 1,1 log. Stwierdzono istotną korelację pomiędzy wynikami szacowania stopnia kiełkowania uzyskanymi metodą płytkową i metodą pomiaru zmniejszania gęstości optycznej. Temperatura stosowanego SCCD okazała się czynnikiem istotnie wpły-wającym na stopień kiełkowania i inaktywację przetrwalników A. acidoterrestris. Wraz z obniżaniem pH zaobserwowano niewielkie zwiększenie stopnia kiełkowania i znaczne zwiększenie inaktywacji przetrwalników A. acidoterrestris poddanych działaniu SCCD, a zawartość składników odżywczych w soku jabłkowym dodatkowo zwiększała stopień wykiełkowania.Słowa kluczowe: Alicyclobacillus acidoterrestris, sok jabłkowy, przetrwalniki, kiełkowanie, inaktywacja, nadkrytyczny ditlenek węgla, gęstość optyczna Mgr inż. I. Porębska, dr inż. B. Sokołowska, Zakład Technologii Przetworów Owocowych i Warzywnych, Instytut Biotechnologii Przemysłu Rolno-Spożywczego,

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“…In fact, volumetric heating due to microwaves leads to higher heat transfer rates and hence to shorter processing times than conventional processes. These features are appealing since reduced thermal transients as well as the absence of high-temperature surfaces in contact with the foods could ensure both a lower stress for the food under processing [1] and improved food quality; in particular, a better conservation of vitamins during pasteurization processes than traditional heating is usually observed [2,3]. Additional benefits can be related to continuous flow MW heating systems since they enable in realizing increased productivity, easier clean up and automation with respect to standard batch ones [4]; space saving and simplified piping when compared with traditional heat plants are expected too.…”

Section: Introductionmentioning

confidence: 99%

An Analytical Approximation for Continuous Flow Microwave Heating of Liquids

Cuccurullo

Giordano

Viccione

2013

Advances in Mechanical Engineering

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Both a numerical and an analytical models were developed to simulate temperature profiles in continuous laminar pipe flow during microwave heating. Fully developed velocity and thermally developing conditions were assumed. The numerical solution was obtained by first solving Maxwell equations and then by coupling them with the energy balance for the flowing fluid. On the other hand, the same problem was solved analytically under the simplifying assumption foreseeing uniform heat generation inside the pipe. With the aim of reducing computational efforts, numerical and analytical results were compared in order to investigate conditions for which the two models allowed to recover the same temperature patterns. Thus, it has been shown that suitable conditions can be found for which the simplified analytical model can lead to an easy way to predict the heat transfer through the pipe.

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Enhanced destruction of spoilage microorganisms in apple juice during continuous flow microwave heating

Cited by 133 publications

References 17 publications

The simultaneous effect of electromagnetic and ultrasound treatments on Escherichia coli count in red grape juice

The simultaneous effect of electromagnetic and ultrasound treatments on Escherichia coli count in red grape juice

Effect of supercritical carbon dioxide on inactivation and germination of Alicyclobacillus acidoterrestris spores

An Analytical Approximation for Continuous Flow Microwave Heating of Liquids

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