Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juice
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10773/37505 |
Resumo: | To reduce food pathogens, increase shelf life of fruit juices and maintaining bioactive properties preservation technologies as ohmic heating have gained interest. This study sought to investigate the effect of four ohmic resistance variables, temperature (Temp), voltage (V), current (AMP) and electric conductivity (EC), on the population of two yeasts, an ascospore and three fermentative bacteria, by inoculation into sour orange juice. The incidence of the variables was evaluated through different regression models. The results of the simple linear regression (SLR) indicated that Temp, AMP and EC had a significant negative effect on the population of all microorganisms, while V had no effect on the population of any microorganism. The results of the stepwise linear regression (SWLR) showed that, for each microorganism, the variables Temp and AMP were considered to be significant being the only ones included in the model. Temperature had the highest negative effect on the population of each microorganism, explaining more than 87% of the variability of the microorganism. A full quadratic multiple linear regression (FQMLR) model fitted to the dataset such that all significant variables and interactions between variables were considered. Diverse statistical analysis confirmed the goodness of the model. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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7160 |
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Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juiceOhmic heatingOrange juiceTemperatureCurrentFQMLRTo reduce food pathogens, increase shelf life of fruit juices and maintaining bioactive properties preservation technologies as ohmic heating have gained interest. This study sought to investigate the effect of four ohmic resistance variables, temperature (Temp), voltage (V), current (AMP) and electric conductivity (EC), on the population of two yeasts, an ascospore and three fermentative bacteria, by inoculation into sour orange juice. The incidence of the variables was evaluated through different regression models. The results of the simple linear regression (SLR) indicated that Temp, AMP and EC had a significant negative effect on the population of all microorganisms, while V had no effect on the population of any microorganism. The results of the stepwise linear regression (SWLR) showed that, for each microorganism, the variables Temp and AMP were considered to be significant being the only ones included in the model. Temperature had the highest negative effect on the population of each microorganism, explaining more than 87% of the variability of the microorganism. A full quadratic multiple linear regression (FQMLR) model fitted to the dataset such that all significant variables and interactions between variables were considered. Diverse statistical analysis confirmed the goodness of the model.Elsevier2023-05-04T11:17:21Z2019-08-01T00:00:00Z2019-08info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10773/37505eng0023-643810.1016/j.lwt.2019.04.077Hashemi, Seyed Mohammad BagherMahmoudi, Mohammad RezaRoohi, RezaTorres, IsabelSaraiva, Jorge A.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-05-06T04:45:37Zoai:ria.ua.pt:10773/37505Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-06T04:45:37Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juice |
title |
Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juice |
spellingShingle |
Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juice Hashemi, Seyed Mohammad Bagher Ohmic heating Orange juice Temperature Current FQMLR |
title_short |
Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juice |
title_full |
Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juice |
title_fullStr |
Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juice |
title_full_unstemmed |
Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juice |
title_sort |
Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juice |
author |
Hashemi, Seyed Mohammad Bagher |
author_facet |
Hashemi, Seyed Mohammad Bagher Mahmoudi, Mohammad Reza Roohi, Reza Torres, Isabel Saraiva, Jorge A. |
author_role |
author |
author2 |
Mahmoudi, Mohammad Reza Roohi, Reza Torres, Isabel Saraiva, Jorge A. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Hashemi, Seyed Mohammad Bagher Mahmoudi, Mohammad Reza Roohi, Reza Torres, Isabel Saraiva, Jorge A. |
dc.subject.por.fl_str_mv |
Ohmic heating Orange juice Temperature Current FQMLR |
topic |
Ohmic heating Orange juice Temperature Current FQMLR |
description |
To reduce food pathogens, increase shelf life of fruit juices and maintaining bioactive properties preservation technologies as ohmic heating have gained interest. This study sought to investigate the effect of four ohmic resistance variables, temperature (Temp), voltage (V), current (AMP) and electric conductivity (EC), on the population of two yeasts, an ascospore and three fermentative bacteria, by inoculation into sour orange juice. The incidence of the variables was evaluated through different regression models. The results of the simple linear regression (SLR) indicated that Temp, AMP and EC had a significant negative effect on the population of all microorganisms, while V had no effect on the population of any microorganism. The results of the stepwise linear regression (SWLR) showed that, for each microorganism, the variables Temp and AMP were considered to be significant being the only ones included in the model. Temperature had the highest negative effect on the population of each microorganism, explaining more than 87% of the variability of the microorganism. A full quadratic multiple linear regression (FQMLR) model fitted to the dataset such that all significant variables and interactions between variables were considered. Diverse statistical analysis confirmed the goodness of the model. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-08-01T00:00:00Z 2019-08 2023-05-04T11:17:21Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10773/37505 |
url |
http://hdl.handle.net/10773/37505 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0023-6438 10.1016/j.lwt.2019.04.077 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
mluisa.alvim@gmail.com |
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1817543855585624064 |