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Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing

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Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing

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dc.contributor.author Benlloch Tinoco, María es_ES
dc.contributor.author Martínez Navarrete, Nuria es_ES
dc.contributor.author Rodrigo Aliaga, María Dolores es_ES
dc.date.accessioned 2017-01-31T12:10:34Z
dc.date.available 2017-01-31T12:10:34Z
dc.date.issued 2014-01
dc.identifier.issn 0956-7135
dc.identifier.uri http://hdl.handle.net/10251/77483
dc.description.abstract The use of pasteurization units (PU) as a measure of the lethal effect of processes was proposed with the aim of comparing conventional and novel thermal technologies. Kiwifruit puree was subjected to microwave (1000 and 900 W) and conventional (97 C) heating. Processing conditions of the treatments were chosen to simulate a pasteurization treatment. The temperature profiles of the samples during processing were recorded at different positions. The coldest and hottest spots of the product were identified and the associated PU numbers were calculated. A significantly (p < 0.05) higher thermal load was necessary in order to stabilize the kiwifruit puree under conventional (19.27 min) than microwave heating mode (0.003e8 min) at any of the conditions studied. The higher effectiveness of microwave heating could be attributed to non-thermal effects associated with this technology. es_ES
dc.description.sponsorship The authors thank the Ministerio de Educacion y Ciencia for the financial support given through Projects AGL 2010-22176 and AGL 2010-22206-C02-01 and the grant awarded to the author Maria Benlloch. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Control es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Microwaves es_ES
dc.subject Thermal treatment es_ES
dc.subject Kiwifruit es_ES
dc.subject Temperature es_ES
dc.subject Accumulated lethality es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodcont.2013.06.035
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2010-22206-C02-01/ES/COMBINACION DE INGREDIENTES NATURALES Y TECNOLOGIAS NO TERMICAS EN LA ESTABILIZACION DE BEBIDAS DE ORIGEN VEGETAL. ASPECTOS MICROBIOLOGICOS, NUTRICIONALES Y FISICO-QUIMICOS/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2010-22176/ES/APLICACION DE METODOS COMBINADOS PARA LA OBTENCION DE PRODUCTOS DE FRUTA EN POLVO, DESHIDRATADOS Y FRITOS DE ALTA CALIDAD/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Benlloch Tinoco, M.; Martínez Navarrete, N.; Rodrigo Aliaga, MD. (2014). Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing. Food Control. 35(1):22-25. https://doi.org/10.1016/j.foodcont.2013.06.035 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.foodcont.2013.06.035 es_ES
dc.description.upvformatpinicio 22 es_ES
dc.description.upvformatpfin 25 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 35 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 246171 es_ES
dc.identifier.eissn 1873-7129
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES


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