Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

THERMAL INACTIVATION OF LACTOBACILLUS PLANTARUM IN A MODEL LIQUID FOOD

Full text
Author(s):
Augusto, Pedro E. D. [1, 2] ; Tribst, Alline A. L. [1] ; Cristianini, Marcelo [1]
Total Authors: 3
Affiliation:
[1] State Univ Campinas UNICAMP, Fac Food Engn FEA, Dept Food Technol DTA, Campinas, SP - Brazil
[2] State Univ Campinas UNICAMP, Tech Sch Campinas COTUCA, Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: JOURNAL OF FOOD PROCESS ENGINEERING; v. 34, n. 4, p. 1013-1027, AUG 2011.
Web of Science Citations: 9
Abstract

Thermal process is one of the safest and most frequently used methods for food preservation. The use of model food in thermal treatment studies has several experimental advantages and enables reproducibility. Correct physical characterization of the model food and determination of thermal resistance of microorganisms are essential requirements in thermal treatments experiments. The present work determined the rheological characteristics of a 0.3% (w/w) carboxymethylcellulose (CMC) suspension, used as model liquid food, and the thermal resistance of Lactobacillus plantarum, a target microorganism in pasteurization processes. The rheological characterization was conducted using a double wall concentric-cylinder rheometer with controlled stress, at various temperatures ranging from 25 to 80C. The L. plantarum thermal resistance was evaluated using the three-neck flask method, at 52, 55, 58 and 61C. The rheological behavior of the model food was adjusted to the power law, with pseudoplastic behavior, consistency index (k) of 0.09Pa.s(n) and behavior index (n) of 0.80 at 25C. The parameters A(k) and the activation energy (Ea(k)) of the Arrhenius model were 0.0003Pa.s(n) and 14,140.7 J/mol/K, respectively. The values of D(52C), D(55C), D(58C) and D(61C) of L. plantarum were 76.3, 36.7, 16.4 and 7.3 s, respectively, with a z of 8.9C. The results showed that the model food system evaluated in this work represents several types of fruit juices. The use of well-characterized model food systems could greatly improve experimental consistency and reproducibility of thermal process studies, which are characteristics highly desirable but still scarce in the literature. (AU)