scholarly journals Effect of Ohmic Heating on Alicyclobacillus acidoterrestris in Orange Juice

2017 ◽  
Author(s):  
Jing-Zhang GENG
Keyword(s):  
Orange Juice ◽  
Ohmic Heating ◽  
Alicyclobacillus Acidoterrestris

scholarly journals Inactivation Kinetics of Alicyclobacillus acidoterrestris Spores in Orange Juice by Ohmic Heating: Effects of Voltage Gradient and Temperature on Inactivation

2010 ◽  
Vol 73 (2) ◽  
pp. 299-304 ◽  
Author(s):  
AYSE HANDAN BAYSAL ◽  
FILIZ ICIER
Keyword(s):  
Orange Juice ◽  
Ohmic Heating ◽  
Heating Time ◽  
Conventional Heating ◽  
Inactivation Kinetics ◽  
Voltage Gradient ◽  
Alicyclobacillus Acidoterrestris ◽  
Heating Effects ◽  
Heating Treatment ◽  
D Values

The effectiveness of ohmic and conventional heating for reducing spores of Alicyclobacillus acidoterrestris was investigated in commercial pasteurized orange juice. The kinetic parameters (D- and z-values) were determined during ohmic and conventional heating. The effects of temperature (70, 80, and 90°C) and heating time (0, 10, 15, 20, and 30 min) on inactivation of A. acidoterrestris spores during ohmic heating in orange juice were significant (P < 0.05). For 70°C, the voltage gradient also had an effect on inactivation kinetics. At 30 V/cm, D-values at 70, 80, and 90°C were 58.48, 12.24, and 5.97 min, respectively. D-values at corresponding temperatures for conventionally heated spores were 83.33, 15.11, and 7.84 min, respectively. Results showed significantly higher lethality for spores treated with ohmic heating than for spores treated with conventional heating. Conventional heating was ineffective for pasteurizing orange juice, whereas the maximum ohmic heating treatment applied at 30 V/cm was sufficient to inactivate 5 log units of A. acidoterrestris spores.

scholarly journals Influence of Different Filling, Cooling, and Storage Conditions on the Growth of Alicyclobacillus acidoterrestris CRA7152 in Orange Juice

2009 ◽  
Vol 75 (23) ◽  
pp. 7409-7416 ◽  
Author(s):  
Ana Cláudia N. F. Spinelli ◽  
Anderson S. Sant'Ana ◽  
Salatir Rodrigues-Junior ◽  
Pilar R. Massaguer
Keyword(s):  
Orange Juice ◽  
Storage Temperature ◽  
Growth Parameters ◽  
Storage Conditions ◽  
Inoculum Level ◽  
Alicyclobacillus Acidoterrestris ◽  
Time Required ◽  
Cold Point ◽  
And Storage ◽  
A Current

ABSTRACT The prevention of spoilage by Alicyclobacillus acidoterrestris is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's acidothermophilic growth capability, heat resistance, and spoilage potential. This study examined the effect of storage temperature on A. acidoterrestris growth in hot-filled orange juice. The evolution of the A. acidoterrestris population was monitored under six different storage conditions after pasteurization (at 92°C for 10 s), maintenance at 85°C for 150 s, and cooling with water spray to 35°C in about 30 min and using two inoculum levels: <101 and 101 spores/ml. Final cooling and storage conditions were as follows: treatment 1, 30°C for the bottle cold point and storage at 35°C; treatment 2, 30°C for 48 h and storage at 35°C; treatment 3, 25°C for the bottle cold point and storage at 35°C; treatment 4, 25°C for 48 h and storage at 35°C; treatment 5, storage at 20°C (control); and treatment 6, filling and storage at 25°C. It was found that only in treatment 5 did the population remain inhibited during the 6 months of orange juice shelf life. By examining treatments 1 to 4, it was observed that A. acidoterrestris predicted growth parameters were significantly influenced (P < 0.05) either by inoculum level or cooling and storage conditions. The time required to reach a 104 CFU/ml population of A. acidoterrestris was considered to be an adequate parameter to indicate orange juice spoilage by A. acidoterrestris. Therefore, hot-filled orange juice should be stored at or below 20°C to avoid spoilage by this microorganism. This procedure can be considered a safe and inexpensive alternative to other treatments proposed earlier.

Piperaceae extracts for controlling Alicyclobacillus acidoterrestris growth in commercial orange juice

2018 ◽  
Vol 116 ◽  
pp. 224-230 ◽  
Author(s):  
Isabela Carolini de Pascoli ◽  
Márcia Maria dos Anjos ◽  
Angela Aparecida da Silva ◽  
Fabiana Brusco Lorenzetti ◽  
Diógenes Aparício Garcia Cortez ◽  
...  
Keyword(s):  
Orange Juice ◽  
Alicyclobacillus Acidoterrestris

Development of Conductive Packaging for Beverage Processing by Ohmic Heating

2020 ◽  
Vol 861 ◽  
pp. 213-217
Author(s):  
Sumuncharee Suyraksa ◽  
Pitiya Kamonpatana ◽  
Noppadon Kerddonfag ◽  
Amporn Sane ◽  
Vanee Chonhenchob
Keyword(s):  
Electrical Conductivity ◽  
Orange Juice ◽  
Sodium Sulfate ◽  
Ohmic Heating ◽  
Uniform Heating ◽  
Molding Process ◽  
Conductive Material ◽  
Blow Molding ◽  
Extrusion Blow Molding

This study was aimed to develop conductive packaging for ohmic heating. Polypropylene (PP) was mixed with conductive material (CM) in the ratios of 70:30 (CM30), 75:25 (CM25), and 80:20 (CM20) (w/w), then the conductive bottles were developed using extrusion blow molding process. The bottles were suspended in different sodium sulfate (Na2SO4) solutions (0.2, 0.3, and 0.5% w/w) as a transmitting current medium for ohmic heating and heated for 8 min. The CM30 and CM 25 had the highest electrical conductivity compared to the CM20, however the CM20 exhibited best processability, hence it was selected to be used for ohmic heating of orange juice. Different concentrations of Na2SO4 solutions had the effects on ohmic heating. The CM20 bottle suspended in 0.2% Na2SO4 solution resulted in the most uniform heating and suitable for ohmic processing of orange juice. The new conductive bottles developed could potentially be used for beverage processing by ohmic heating.

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