Artículo
Mathematical modeling of microbial growth in packaged refrigerated orange juice treated with chemical preservatives
Fecha de publicación:
05/2001
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
Journal of Food Science
ISSN:
0022-1147
e-ISSN:
1750-3841
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Microbial flora of refrigerated orange juice was analyzed during storage at 10 8C and the effects of the following factors were discussed: 1) the previous washing process of the orange peel, 2) the different levels of the added preservatives (citric acid, ascorbic acid, potassium sorbate, sodium benzoate), 3) the gaseous permeabilities of the packaging film. Gompertz equation was applied to model molds and yeasts growth for the different treatments and packaging conditions. The washing procedure with sodium hypochlorite extend 2 - 3 d the storage life of the juice (time to reach microbial counts of 106 CFU/ml) in both packaging films. The use of organic acids and potassium sorbate or sodium benzoate (1.66 - 6.94 mM) led to storage life values > 11 d in polyethylene and . 20 d in the low gaseous permeability film, maintaining good sanitary conditions.
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Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Andres, Silvina Cecilia; Giannuzzi, Leda; Zaritzky, Noemi Elisabet; Mathematical modeling of microbial growth in packaged refrigerated orange juice treated with chemical preservatives; Wiley Blackwell Publishing, Inc; Journal of Food Science; 66; 5; 5-2001; 724-728
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