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Effects of ultrasonic treatments in orange juice processing

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Effects of ultrasonic treatments in orange juice processing

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dc.contributor.author Valero, M. es_ES
dc.contributor.author Recrosio, N. es_ES
dc.contributor.author Saura, D. es_ES
dc.contributor.author Muñoz, N. es_ES
dc.contributor.author Martí, N. es_ES
dc.contributor.author Lizama Abad, Victoria es_ES
dc.date.accessioned 2018-05-17T04:25:35Z
dc.date.available 2018-05-17T04:25:35Z
dc.date.issued 2007 es_ES
dc.identifier.issn 0260-8774 es_ES
dc.identifier.uri http://hdl.handle.net/10251/102106
dc.description.abstract [EN] The influence of ultrasound and conventional heating under different processing conditions on the inactivation and potential subsequent growth of micro-organisms in orange juice was investigated. Although a limited level of microbial inactivation (<= 1.08 log CFU ml(-1)) was obtained by selected batch ultrasonic treatment: 500 kHz/240 W for 15 min, microbial growth was observed in the substrate following 14 days of storage at both refrigeration (5 degrees C) and mild abusive (12 degrees C) temperatures. The presence of pulp in the juice increased the resistance of micro-organisms to ultrasound. After continuous ultrasonic treatments at flow rates of 3000 L h(-1) negligible reductions of microbial counts were obtained. No ultrasound-related detrimental effects on the quality attributes of juice (limonin content, brown pigments and colour) were found. Therefore, to prevent the development of food-borne pathogens in orange juice it will be necessary to combine ultrasound with other processing methods with greater antimicrobial potency, as well as to achieve a very low initial concentration of bacteria, yeast and moulds in the juice. Such combinations will require further exploration of important synergistic effects that are relevant for industrial use. In this regard, the use of ultrasound in combination with mild heating for industrial use is discussed. (c) 2006 Elsevier Ltd. All rights reserved. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Food processing es_ES
dc.subject Non-thermal technologies es_ES
dc.subject Ultrasound es_ES
dc.subject Orange juice es_ES
dc.subject Citrus juice es_ES
dc.subject Hurdle technology es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effects of ultrasonic treatments in orange juice processing es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2006.06.009 es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Valero, M.; Recrosio, N.; Saura, D.; Muñoz, N.; Martí, N.; Lizama Abad, V. (2007). Effects of ultrasonic treatments in orange juice processing. Journal of Food Engineering. 80(2):509-516. doi:10.1016/j.jfoodeng.2006.06.009 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.jfoodeng.2006.06.009 es_ES
dc.description.upvformatpinicio 509 es_ES
dc.description.upvformatpfin 516 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 80 es_ES
dc.description.issue 2 es_ES
dc.relation.pasarela S\30472 es_ES


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