Estimation of the thermochemical nonisothermal inactivation behavior of bacillus coagulans spores in nutrient broth with oregano essential oil
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRN |
Texto Completo: | https://repositorio.ufrn.br/handle/123456789/32326 |
Resumo: | The aim of this work was to validate the prediction of the nonisothermal thermochemical inactivation of Bacillus coagulans spores in nutrient broth, adjusted to 4 °Brix and pH 4.2, with 400 ppm of oregano essential oil (EO), using the Weibull dynamic model proposed by Peleg. First, the spores were heat treated at four constant temperatures. Afterwards, empirical secondary models were employed to describe the influence of temperature on the primary parameters. Finally, primary and secondary models were used to simulate microorganism inactivation under two nonisothermal temperatures, ranging from 90 to 95C every 1 min; and from 90 to 95C for 5 min at each temperature. Even if a limited experimental data was employed for the nonisothermal analysis, it appears that the proposed model can be used to estimate the nonisothermal inactivation of B. coagulans spores in nutrient broth with 400 ppm of oregano EO |
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Haberbeck, Letícia UngarettiDannenhauer, CristianoSalomão, Beatriz de Cássia MartinsAragão, Gláucia Maria Falcão2021-04-27T13:26:32Z2021-04-27T13:26:32Z2012-06-13HABERBECK, L.U.; DANNENHAUER, C.; SALOMÃO, B.C.M.; ARAGÃO, G.M.F.. Estimation of the thermochemical nonisothermal inactivation behavior of bacillus coagulans spores in nutrient broth with oregano essential oil. Journal of Food Processing and Preservation, v. 1, p. no-no, 2012. Disponivel em: https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4549.2012.00745.x. Acesso em 27 abr. 2021. https://doi.org/10.1111/j.1745-4549.2012.00745.x1745-4549https://repositorio.ufrn.br/handle/123456789/3232610.1111/j.1745-4549.2012.00745.xWiley Periodicals Inc.Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessBacillus coagulansNonisothermal thermochemicalEstimation of the thermochemical nonisothermal inactivation behavior of bacillus coagulans spores in nutrient broth with oregano essential oilinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleThe aim of this work was to validate the prediction of the nonisothermal thermochemical inactivation of Bacillus coagulans spores in nutrient broth, adjusted to 4 °Brix and pH 4.2, with 400 ppm of oregano essential oil (EO), using the Weibull dynamic model proposed by Peleg. First, the spores were heat treated at four constant temperatures. Afterwards, empirical secondary models were employed to describe the influence of temperature on the primary parameters. Finally, primary and secondary models were used to simulate microorganism inactivation under two nonisothermal temperatures, ranging from 90 to 95C every 1 min; and from 90 to 95C for 5 min at each temperature. Even if a limited experimental data was employed for the nonisothermal analysis, it appears that the proposed model can be used to estimate the nonisothermal inactivation of B. coagulans spores in nutrient broth with 400 ppm of oregano EOengreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8811https://repositorio.ufrn.br/bitstream/123456789/32326/2/license_rdfe39d27027a6cc9cb039ad269a5db8e34MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81484https://repositorio.ufrn.br/bitstream/123456789/32326/3/license.txte9597aa2854d128fd968be5edc8a28d9MD53TEXTEstimationOfTheThermochemical_Salomao_2012.pdf.txtEstimationOfTheThermochemical_Salomao_2012.pdf.txtExtracted texttext/plain30788https://repositorio.ufrn.br/bitstream/123456789/32326/4/EstimationOfTheThermochemical_Salomao_2012.pdf.txt81ebb701d24af5c88cdb1b76f1e337e8MD54THUMBNAILEstimationOfTheThermochemical_Salomao_2012.pdf.jpgEstimationOfTheThermochemical_Salomao_2012.pdf.jpgGenerated Thumbnailimage/jpeg1712https://repositorio.ufrn.br/bitstream/123456789/32326/5/EstimationOfTheThermochemical_Salomao_2012.pdf.jpg9846b97299263e29d9d16120287851f8MD55123456789/323262022-05-30 19:25:43.057oai:https://repositorio.ufrn.br:123456789/32326Tk9OLUVYQ0xVU0lWRSBESVNUUklCVVRJT04gTElDRU5TRQoKCkJ5IHNpZ25pbmcgYW5kIGRlbGl2ZXJpbmcgdGhpcyBsaWNlbnNlLCBNci4gKGF1dGhvciBvciBjb3B5cmlnaHQgaG9sZGVyKToKCgphKSBHcmFudHMgdGhlIFVuaXZlcnNpZGFkZSBGZWRlcmFsIFJpbyBHcmFuZGUgZG8gTm9ydGUgdGhlIG5vbi1leGNsdXNpdmUgcmlnaHQgb2YKcmVwcm9kdWNlLCBjb252ZXJ0IChhcyBkZWZpbmVkIGJlbG93KSwgY29tbXVuaWNhdGUgYW5kIC8gb3IKZGlzdHJpYnV0ZSB0aGUgZGVsaXZlcmVkIGRvY3VtZW50IChpbmNsdWRpbmcgYWJzdHJhY3QgLyBhYnN0cmFjdCkgaW4KZGlnaXRhbCBvciBwcmludGVkIGZvcm1hdCBhbmQgaW4gYW55IG1lZGl1bS4KCmIpIERlY2xhcmVzIHRoYXQgdGhlIGRvY3VtZW50IHN1Ym1pdHRlZCBpcyBpdHMgb3JpZ2luYWwgd29yaywgYW5kIHRoYXQKeW91IGhhdmUgdGhlIHJpZ2h0IHRvIGdyYW50IHRoZSByaWdodHMgY29udGFpbmVkIGluIHRoaXMgbGljZW5zZS4gRGVjbGFyZXMKdGhhdCB0aGUgZGVsaXZlcnkgb2YgdGhlIGRvY3VtZW50IGRvZXMgbm90IGluZnJpbmdlLCBhcyBmYXIgYXMgaXQgaXMKdGhlIHJpZ2h0cyBvZiBhbnkgb3RoZXIgcGVyc29uIG9yIGVudGl0eS4KCmMpIElmIHRoZSBkb2N1bWVudCBkZWxpdmVyZWQgY29udGFpbnMgbWF0ZXJpYWwgd2hpY2ggZG9lcyBub3QKcmlnaHRzLCBkZWNsYXJlcyB0aGF0IGl0IGhhcyBvYnRhaW5lZCBhdXRob3JpemF0aW9uIGZyb20gdGhlIGhvbGRlciBvZiB0aGUKY29weXJpZ2h0IHRvIGdyYW50IHRoZSBVbml2ZXJzaWRhZGUgRmVkZXJhbCBkbyBSaW8gR3JhbmRlIGRvIE5vcnRlIHRoZSByaWdodHMgcmVxdWlyZWQgYnkgdGhpcyBsaWNlbnNlLCBhbmQgdGhhdCB0aGlzIG1hdGVyaWFsIHdob3NlIHJpZ2h0cyBhcmUgb2YKdGhpcmQgcGFydGllcyBpcyBjbGVhcmx5IGlkZW50aWZpZWQgYW5kIHJlY29nbml6ZWQgaW4gdGhlIHRleHQgb3IKY29udGVudCBvZiB0aGUgZG9jdW1lbnQgZGVsaXZlcmVkLgoKSWYgdGhlIGRvY3VtZW50IHN1Ym1pdHRlZCBpcyBiYXNlZCBvbiBmdW5kZWQgb3Igc3VwcG9ydGVkIHdvcmsKYnkgYW5vdGhlciBpbnN0aXR1dGlvbiBvdGhlciB0aGFuIHRoZSBVbml2ZXJzaWRhZGUgRmVkZXJhbCBkbyBSaW8gR3JhbmRlIGRvIE5vcnRlLCBkZWNsYXJlcyB0aGF0IGl0IGhhcyBmdWxmaWxsZWQgYW55IG9ibGlnYXRpb25zIHJlcXVpcmVkIGJ5IHRoZSByZXNwZWN0aXZlIGFncmVlbWVudCBvciBhZ3JlZW1lbnQuCgpUaGUgVW5pdmVyc2lkYWRlIEZlZGVyYWwgZG8gUmlvIEdyYW5kZSBkbyBOb3J0ZSB3aWxsIGNsZWFybHkgaWRlbnRpZnkgaXRzIG5hbWUgKHMpIGFzIHRoZSBhdXRob3IgKHMpIG9yIGhvbGRlciAocykgb2YgdGhlIGRvY3VtZW50J3MgcmlnaHRzCmRlbGl2ZXJlZCwgYW5kIHdpbGwgbm90IG1ha2UgYW55IGNoYW5nZXMsIG90aGVyIHRoYW4gdGhvc2UgcGVybWl0dGVkIGJ5CnRoaXMgbGljZW5zZQo=Repositório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2022-05-30T22:25:43Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false |
dc.title.pt_BR.fl_str_mv |
Estimation of the thermochemical nonisothermal inactivation behavior of bacillus coagulans spores in nutrient broth with oregano essential oil |
title |
Estimation of the thermochemical nonisothermal inactivation behavior of bacillus coagulans spores in nutrient broth with oregano essential oil |
spellingShingle |
Estimation of the thermochemical nonisothermal inactivation behavior of bacillus coagulans spores in nutrient broth with oregano essential oil Haberbeck, Letícia Ungaretti Bacillus coagulans Nonisothermal thermochemical |
title_short |
Estimation of the thermochemical nonisothermal inactivation behavior of bacillus coagulans spores in nutrient broth with oregano essential oil |
title_full |
Estimation of the thermochemical nonisothermal inactivation behavior of bacillus coagulans spores in nutrient broth with oregano essential oil |
title_fullStr |
Estimation of the thermochemical nonisothermal inactivation behavior of bacillus coagulans spores in nutrient broth with oregano essential oil |
title_full_unstemmed |
Estimation of the thermochemical nonisothermal inactivation behavior of bacillus coagulans spores in nutrient broth with oregano essential oil |
title_sort |
Estimation of the thermochemical nonisothermal inactivation behavior of bacillus coagulans spores in nutrient broth with oregano essential oil |
author |
Haberbeck, Letícia Ungaretti |
author_facet |
Haberbeck, Letícia Ungaretti Dannenhauer, Cristiano Salomão, Beatriz de Cássia Martins Aragão, Gláucia Maria Falcão |
author_role |
author |
author2 |
Dannenhauer, Cristiano Salomão, Beatriz de Cássia Martins Aragão, Gláucia Maria Falcão |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Haberbeck, Letícia Ungaretti Dannenhauer, Cristiano Salomão, Beatriz de Cássia Martins Aragão, Gláucia Maria Falcão |
dc.subject.por.fl_str_mv |
Bacillus coagulans Nonisothermal thermochemical |
topic |
Bacillus coagulans Nonisothermal thermochemical |
description |
The aim of this work was to validate the prediction of the nonisothermal thermochemical inactivation of Bacillus coagulans spores in nutrient broth, adjusted to 4 °Brix and pH 4.2, with 400 ppm of oregano essential oil (EO), using the Weibull dynamic model proposed by Peleg. First, the spores were heat treated at four constant temperatures. Afterwards, empirical secondary models were employed to describe the influence of temperature on the primary parameters. Finally, primary and secondary models were used to simulate microorganism inactivation under two nonisothermal temperatures, ranging from 90 to 95C every 1 min; and from 90 to 95C for 5 min at each temperature. Even if a limited experimental data was employed for the nonisothermal analysis, it appears that the proposed model can be used to estimate the nonisothermal inactivation of B. coagulans spores in nutrient broth with 400 ppm of oregano EO |
publishDate |
2012 |
dc.date.issued.fl_str_mv |
2012-06-13 |
dc.date.accessioned.fl_str_mv |
2021-04-27T13:26:32Z |
dc.date.available.fl_str_mv |
2021-04-27T13:26:32Z |
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.citation.fl_str_mv |
HABERBECK, L.U.; DANNENHAUER, C.; SALOMÃO, B.C.M.; ARAGÃO, G.M.F.. Estimation of the thermochemical nonisothermal inactivation behavior of bacillus coagulans spores in nutrient broth with oregano essential oil. Journal of Food Processing and Preservation, v. 1, p. no-no, 2012. Disponivel em: https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4549.2012.00745.x. Acesso em 27 abr. 2021. https://doi.org/10.1111/j.1745-4549.2012.00745.x |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufrn.br/handle/123456789/32326 |
dc.identifier.issn.none.fl_str_mv |
1745-4549 |
dc.identifier.doi.none.fl_str_mv |
10.1111/j.1745-4549.2012.00745.x |
identifier_str_mv |
HABERBECK, L.U.; DANNENHAUER, C.; SALOMÃO, B.C.M.; ARAGÃO, G.M.F.. Estimation of the thermochemical nonisothermal inactivation behavior of bacillus coagulans spores in nutrient broth with oregano essential oil. Journal of Food Processing and Preservation, v. 1, p. no-no, 2012. Disponivel em: https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4549.2012.00745.x. Acesso em 27 abr. 2021. https://doi.org/10.1111/j.1745-4549.2012.00745.x 1745-4549 10.1111/j.1745-4549.2012.00745.x |
url |
https://repositorio.ufrn.br/handle/123456789/32326 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ info:eu-repo/semantics/openAccess |
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Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Wiley Periodicals Inc. |
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Wiley Periodicals Inc. |
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UFRN |
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