THERMAL INACTIVATION OF LACTOBACILLUS PLANTARUM IN A MODEL LIQUID FOOD

Autor(es)

Augusto, Pedro E. D. ^{[1, 2]} ; Tribst, Alline A. L. ^[1] ; Cristianini, Marcelo ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD PROCESS ENGINEERING; v. 34, n. 4, p. 1013-1027, AUG 2011.
• Citações Web of Science: 9

Resumo

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)

• Processo FAPESP: 07/04121-6 - Modelamento matemático da transferência de calor durante o tratamento térmico de alimentos líquidos embalados
• Beneficiário: Marcelo Cristianini
• Modalidade de apoio: Auxílio à Pesquisa - Regular