Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 246, Issue -, Pages 80-84Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2017.01.002
Keywords
Alicyclobacillus acidoterrestris; Spore; Apple juice; Ohmic heating; Control
Categories
Funding
- Korea University Grant
Ask authors/readers for more resources
Spores of Alicyclobacillus acidoterrestris, a spoilage bacterium, cause problems for the apple juice industry because they are resistant to thermal treatment. Here, we examined the sporicidal effect of an ohmic heating (OH) system with five sequential electric fields and compared it with that of conventional heating. Apple juice product (50 kg) inoculated with A. acidoterrestris spores were subjected to OH (electric field strength = 26.7 V/cm; frequency 25 kHz) at 85-100 degrees C for 30-90 s. The effect of conventional heating was also examined under these conditions. OH treatment at 100 degrees C for 30 s resulted in total inactivation of the inoculum, with no recovery of viable cells (initial population = 4.8-4.9 log CFU/ml), whereas 3.6-4.9 log CFU/ml of the spores survived conventional heating. OH did not alter the quality ( Brix, color, and pH) of commercial apple juice (p> 0.05). These results suggest that the OH system is superior to conventional heating for rapid sterilization (30 s) of apple juice to assure microbiological quality in the absence of chemical additives. (C) 2017 Published by Elsevier B.V.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available