Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments

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• 作者：Daniela  ; Bermú ; dez-Aguirre  ; ;   ; ^{daniela@wsu.edu} ; Gustavo V.  ; Barbosa-Cá ; novas
• 关键词：Ultrasound ; Pasteurization ; Fruit juices ; Saccharomyces cerevisiae ; Thermo-sonication ; Modeling
• 刊名：Journal of Food Engineering
• 出版年：2012
• 出版时间：February 2012
• 年：2012
• 卷：108
• 期：3
• 页码：383-392
• 全文大小：1144 K

文摘

Pineapple, grape and cranberry juice were thermo-sonicated (24 kHz, 400 W, 120 ¦Ìm) at 40 ¡ãC, 50 ¡ãC and 60 ¡ãC during 10 min at continuous and pulsed mode. Inactivation of Saccharomyces cerevisiae was tested from 0 to 10 min; color and pH were measured. Survivor¡¯s curves were fitted with Weibull distribution, four parameter model and modified Gompertz equation. The acoustic energy (AE) was also calculated. S. cerevisiae was inactivated in the treatments at 60 ¡ãC, with the continuous mode being more effective. Grape juice showed total inactivation (7-log) after 10 min. Results showed that pH and color changed significantly (p < 0.05); ultrasound may promote chemical reactions and extract some components. The modified Gompertz equation showed the best fit. Energy analysis showed that pineapple juice (4287.02 mW/ml) required a higher amount of energy; grape juice showed the lowest value (3112.13 mW/ml). Ultrasound represents a viable option for juice pasteurization.