Effect of pasteurization on Aspergillus fumigatus in apple juice : analysis of the thermal and electric effects
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/224534 |
Resumo: | Fungal spoilage in fruit juices is a currently relevant issue considering that recent reports have found unacceptable fungal levels even after traditional pasteurization processes. Ohmic heating demonstrated to be a good alternative process to conventional pasteurization, as it can promote higher heating rates and additional cell damage in some scenarios (nonthermal effects). However, the application of ohmic processing for fungi inactivation has not been properly investigated. The objective of this study was to analyze the inactivation of Aspergillus fumigatus, a highly distributed fungi species, in apple juice by ohmic and conventional heating at 75, 80, 85, 90 and 94 °C. Predictive primary and secondary models were fitted and the Weibull-Mafart models were the most accurate to describe the experimental behavior considering the statistical indices applied. Statistical differences between both thermal processes were found in the three lower analyzed temperatures (75, 80 and 85 °C), which is possibly related to nonthermal effects. When ohmic heating was applied, processing time was up to 23% shorter. The resulted model was successfully validated in two distinct temperatures (83 and 92 °C) and could be applied to obtain adequate processing times for apple juice pasteurization. This study contributes to deepen the knowledge concerning the use of ohmic heating for fungi inactivation. |
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Müller, Wagner AugustoPasin, Maria Valentina AntúnezSarkis, Julia RibeiroMarczak, Ligia Damasceno Ferreira2021-07-27T04:33:31Z20210168-1605http://hdl.handle.net/10183/224534001128711Fungal spoilage in fruit juices is a currently relevant issue considering that recent reports have found unacceptable fungal levels even after traditional pasteurization processes. Ohmic heating demonstrated to be a good alternative process to conventional pasteurization, as it can promote higher heating rates and additional cell damage in some scenarios (nonthermal effects). However, the application of ohmic processing for fungi inactivation has not been properly investigated. The objective of this study was to analyze the inactivation of Aspergillus fumigatus, a highly distributed fungi species, in apple juice by ohmic and conventional heating at 75, 80, 85, 90 and 94 °C. Predictive primary and secondary models were fitted and the Weibull-Mafart models were the most accurate to describe the experimental behavior considering the statistical indices applied. Statistical differences between both thermal processes were found in the three lower analyzed temperatures (75, 80 and 85 °C), which is possibly related to nonthermal effects. When ohmic heating was applied, processing time was up to 23% shorter. The resulted model was successfully validated in two distinct temperatures (83 and 92 °C) and could be applied to obtain adequate processing times for apple juice pasteurization. This study contributes to deepen the knowledge concerning the use of ohmic heating for fungi inactivation.application/pdfengInternational Journal of Food Microbiology. New York, NY. vol. 338 (Jan. 2021), Art. 108993, 10 p.Microbiologia preditivaFungosTransferência de calorFungiPredictive mycologyNonthermal effectsElectric fieldEffect of pasteurization on Aspergillus fumigatus in apple juice : analysis of the thermal and electric effectsEstrangeiroinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001128711.pdf.txt001128711.pdf.txtExtracted Texttext/plain55604http://www.lume.ufrgs.br/bitstream/10183/224534/2/001128711.pdf.txtf1a1dc57d4a909e7f0a139009e06179aMD52ORIGINAL001128711.pdfTexto completo (inglês)application/pdf1421237http://www.lume.ufrgs.br/bitstream/10183/224534/1/001128711.pdf700ed3df0a18d27f4a8d0e012e364234MD5110183/2245342021-08-18 04:42:48.643804oai:www.lume.ufrgs.br:10183/224534Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2021-08-18T07:42:48Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Effect of pasteurization on Aspergillus fumigatus in apple juice : analysis of the thermal and electric effects |
title |
Effect of pasteurization on Aspergillus fumigatus in apple juice : analysis of the thermal and electric effects |
spellingShingle |
Effect of pasteurization on Aspergillus fumigatus in apple juice : analysis of the thermal and electric effects Müller, Wagner Augusto Microbiologia preditiva Fungos Transferência de calor Fungi Predictive mycology Nonthermal effects Electric field |
title_short |
Effect of pasteurization on Aspergillus fumigatus in apple juice : analysis of the thermal and electric effects |
title_full |
Effect of pasteurization on Aspergillus fumigatus in apple juice : analysis of the thermal and electric effects |
title_fullStr |
Effect of pasteurization on Aspergillus fumigatus in apple juice : analysis of the thermal and electric effects |
title_full_unstemmed |
Effect of pasteurization on Aspergillus fumigatus in apple juice : analysis of the thermal and electric effects |
title_sort |
Effect of pasteurization on Aspergillus fumigatus in apple juice : analysis of the thermal and electric effects |
author |
Müller, Wagner Augusto |
author_facet |
Müller, Wagner Augusto Pasin, Maria Valentina Antúnez Sarkis, Julia Ribeiro Marczak, Ligia Damasceno Ferreira |
author_role |
author |
author2 |
Pasin, Maria Valentina Antúnez Sarkis, Julia Ribeiro Marczak, Ligia Damasceno Ferreira |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Müller, Wagner Augusto Pasin, Maria Valentina Antúnez Sarkis, Julia Ribeiro Marczak, Ligia Damasceno Ferreira |
dc.subject.por.fl_str_mv |
Microbiologia preditiva Fungos Transferência de calor |
topic |
Microbiologia preditiva Fungos Transferência de calor Fungi Predictive mycology Nonthermal effects Electric field |
dc.subject.eng.fl_str_mv |
Fungi Predictive mycology Nonthermal effects Electric field |
description |
Fungal spoilage in fruit juices is a currently relevant issue considering that recent reports have found unacceptable fungal levels even after traditional pasteurization processes. Ohmic heating demonstrated to be a good alternative process to conventional pasteurization, as it can promote higher heating rates and additional cell damage in some scenarios (nonthermal effects). However, the application of ohmic processing for fungi inactivation has not been properly investigated. The objective of this study was to analyze the inactivation of Aspergillus fumigatus, a highly distributed fungi species, in apple juice by ohmic and conventional heating at 75, 80, 85, 90 and 94 °C. Predictive primary and secondary models were fitted and the Weibull-Mafart models were the most accurate to describe the experimental behavior considering the statistical indices applied. Statistical differences between both thermal processes were found in the three lower analyzed temperatures (75, 80 and 85 °C), which is possibly related to nonthermal effects. When ohmic heating was applied, processing time was up to 23% shorter. The resulted model was successfully validated in two distinct temperatures (83 and 92 °C) and could be applied to obtain adequate processing times for apple juice pasteurization. This study contributes to deepen the knowledge concerning the use of ohmic heating for fungi inactivation. |
publishDate |
2021 |
dc.date.accessioned.fl_str_mv |
2021-07-27T04:33:31Z |
dc.date.issued.fl_str_mv |
2021 |
dc.type.driver.fl_str_mv |
Estrangeiro info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
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publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10183/224534 |
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0168-1605 |
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001128711 |
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http://hdl.handle.net/10183/224534 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
International Journal of Food Microbiology. New York, NY. vol. 338 (Jan. 2021), Art. 108993, 10 p. |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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