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首页> 外文期刊>Food microbiology >A model for the influences of soluble and insoluble solids, and treated volume on the ultraviolet-C resistance of heat-stressed Salmonella enterica in simulated fruit juices
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A model for the influences of soluble and insoluble solids, and treated volume on the ultraviolet-C resistance of heat-stressed Salmonella enterica in simulated fruit juices

机译：模拟果汁中可溶和不可溶固体以及处理量对热应激肠炎沙门氏菌耐紫外线C影响的模型

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摘要

This study was conducted to determine the effects of intrinsic juice characteristics namely insoluble solids (IS, 0-3 %w/v), and soluble solids (SS, 0-70 °Brix), and extrinsic process parameter treated volume (250-1000 mL) on the UV-C inactivation rates of heat-stressed Salmonella enterica in simulated fruit juices (SFJs). A Rotatable Central Composite Design of Experiment (CCRD) was used to determine combinations of the test variables, while Response Surface Methodology (RSM) was used to characterize and quantify the influences of the test variables on microbial inactivation. The heat-stressed cells exhibited log-linear UV-C inactivation behavior (R~2 0.952 to 0.999) in all CCRD combinations with D_(UV-C) values ranging from 10.0 to 80.2 mJ/cm~2. The D_(UV-C) values obtained from the CCRD significantly fitted into a quadratic model (P < 0.0001). RSM results showed that individual linear (IS, SS, volume), individual quadratic (IS~2 and volume~2), and factor interactions (IS × volume and SS × volume) were found to significantly influence UV-C inactivation. Validation of the model in SFJs with combinations not included in the CCRD showed that the predictions were within acceptable error margins.
机译：进行这项研究以确定固有果汁特性的影响，即不溶性固体（IS，0-3％w / v）和可溶固体（SS，0-70°Brix），以及外部工艺参数处理量（250-1000）毫升）对模拟果汁（SFJ）中热应激肠炎沙门氏菌的UV-C灭活率的影响。实验的可旋转中央复合设计（CCRD）用于确定测试变量的组合，而响应面方法（RSM）用于表征和量化测试变量对微生物灭活的影响。热应力电池在所有CCRD组合中均表现出对数线性的UV-C灭活行为（R〜2 0.952至0.999），D_（UV-C）值范围为10.0至80.2 mJ / cm〜2。从CCRD获得的D_（UV-C）值显着拟合为二次模型（P <0.0001）。 RSM结果表明，单个线性（IS，SS，体积），单个二次（IS〜2和volume〜2）以及因子相互作用（IS×体积和SS×体积）均显着影响UV-C的失活。在SFJ中使用CCRD中未包含的组合对模型进行的验证表明，这些预测在可接受的误差范围内。

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  • 来源
    《Food microbiology》 |2018年第2期|72-81|共10页
  • 作者

    Estilo Emil Emmanuel C.; Gabriel Alonzo Alulod;

  • 作者单位

    Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, College of Home Economics, Alonso Hall, University of the Philippines Diliman, A. Ma. Regidor Street, Quezon City, Philippines;

    Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, College of Home Economics, Alonso Hall, University of the Philippines Diliman, A. Ma. Regidor Street, Quezon City, Philippines;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Fruit juice processing; Predictive model building; S. enterica; Ultraviolet-c irradiation;

    机译：果汁加工;预测模型的建立;肠炎沙门氏菌;紫外线照射;

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