Inactivation Kinetics of Alicyclobacillus acidoterrestris Spores in Orange Juice by Ohmic Heating: Effects of Voltage Gradient and Temperature on Inactivation

Authors: Baysal, Ayse Handan1; Icier, Filiz2

Source: Journal of Food Protection®, Number 2, February 2010, pp. 212-404 , pp. 299-304(6)

Publisher: International Association for Food Protection

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The effectiveness of ohmic and conventional heating for reducing spores of Alicyclobacillus acidoterrestris was investigated in commercial pasteurized orange juice. The kinetic parameters (D- and z-values) were determined during ohmic and conventional heating. The effects of temperature (70, 80, and 90°C) and heating time (0, 10, 15, 20, and 30 min) on inactivation of A. acidoterrestris spores during ohmic heating in orange juice were significant (P < 0.05). For 70°C, the voltage gradient also had an effect on inactivation kinetics. At 30 V/cm, D-values at 70, 80, and 90°C were 58.48, 12.24, and 5.97 min, respectively. D-values at corresponding temperatures for conventionally heated spores were 83.33, 15.11, and 7.84 min, respectively. Results showed significantly higher lethality for spores treated with ohmic heating than for spores treated with conventional heating. Conventional heating was ineffective for pasteurizing orange juice, whereas the maximum ohmic heating treatment applied at 30 V/cm was sufficient to inactivate 5 log units of A. acidoterrestris spores.

Document Type: Research Article

Affiliations: 1: Department of Food Engineering, İzmir Institute of Technology, Urla, 35430, İzmir, Turkey 2: Department of Food Engineering, Ege University, Bornova, 35100, İzmir, Turkey

Publication date: February 1, 2010

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