{"title":"在番茄汁的欧姆加热过程中灭活富勒虫。","authors":"Mahsa Mokhtari, Nafiseh Zamindar, Mohammadali Zia, Monir Doudi, Nafiseh Ghasemi Sepero","doi":"10.1177/10820132231222509","DOIUrl":null,"url":null,"abstract":"<p><p>Ohmic heating is an emerging direct thermal technology, which uses electricity to heat food products volumetrically. Ohmic heating provides thermal and non-thermal effects like electropermeabilization to inactivate microorganisms. In this study, ohmic heating was used to inactivate <i>Byssochlamys fulva</i> in tomato juice. The main and interaction effects of initial pH (3.5 and 4.5) and voltage gradient (15 and 20 V/cm) were investigated on mold inactivation during ohmic heating at 88, 93, and 98 °C for 20, 10 and 5 min, respectively. The pH, acidity, total soluble solids, and <i>D</i><sub>value</sub> were compared. The results showed that pH and voltage gradient had significant effects on <i>D</i><sub>value</sub> and <i>Z</i><sub>value</sub> (<i>p</i> < 0.05). In order to model the survival behavior of <i>Byssochlamys fulva</i>, due to the nonlinearity of the curves, Weibull model gave more accurate estimation compared to classical first-order model.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":1.8000,"publicationDate":"2024-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Inactivation of <i>Byssochlamys fulva</i> during ohmic heating of tomato juice.\",\"authors\":\"Mahsa Mokhtari, Nafiseh Zamindar, Mohammadali Zia, Monir Doudi, Nafiseh Ghasemi Sepero\",\"doi\":\"10.1177/10820132231222509\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Ohmic heating is an emerging direct thermal technology, which uses electricity to heat food products volumetrically. Ohmic heating provides thermal and non-thermal effects like electropermeabilization to inactivate microorganisms. In this study, ohmic heating was used to inactivate <i>Byssochlamys fulva</i> in tomato juice. The main and interaction effects of initial pH (3.5 and 4.5) and voltage gradient (15 and 20 V/cm) were investigated on mold inactivation during ohmic heating at 88, 93, and 98 °C for 20, 10 and 5 min, respectively. The pH, acidity, total soluble solids, and <i>D</i><sub>value</sub> were compared. The results showed that pH and voltage gradient had significant effects on <i>D</i><sub>value</sub> and <i>Z</i><sub>value</sub> (<i>p</i> < 0.05). In order to model the survival behavior of <i>Byssochlamys fulva</i>, due to the nonlinearity of the curves, Weibull model gave more accurate estimation compared to classical first-order model.</p>\",\"PeriodicalId\":12331,\"journal\":{\"name\":\"Food Science and Technology International\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2024-01-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Technology International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1177/10820132231222509\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1177/10820132231222509","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
摘要
欧姆加热是一种新兴的直接加热技术，它利用电能对食品进行体积加热。欧姆加热具有热效应和非热效应，如电渗透灭活微生物。在这项研究中，欧姆加热技术被用来灭活番茄汁中的褐藻。在 88、93 和 98 °C 下分别加热 20、10 和 5 分钟，研究了初始 pH 值（3.5 和 4.5）和电压梯度（15 和 20 V/cm）对霉菌灭活的主要影响和交互影响。比较了 pH 值、酸度、总可溶性固形物和 D 值。结果表明，pH 值和电压梯度对 D 值和 Z 值（p Byssochlamys fulva，由于曲线的非线性，与经典的一阶模型相比，Weibull 模型能给出更准确的估计。
Inactivation of Byssochlamys fulva during ohmic heating of tomato juice.
Ohmic heating is an emerging direct thermal technology, which uses electricity to heat food products volumetrically. Ohmic heating provides thermal and non-thermal effects like electropermeabilization to inactivate microorganisms. In this study, ohmic heating was used to inactivate Byssochlamys fulva in tomato juice. The main and interaction effects of initial pH (3.5 and 4.5) and voltage gradient (15 and 20 V/cm) were investigated on mold inactivation during ohmic heating at 88, 93, and 98 °C for 20, 10 and 5 min, respectively. The pH, acidity, total soluble solids, and Dvalue were compared. The results showed that pH and voltage gradient had significant effects on Dvalue and Zvalue (p < 0.05). In order to model the survival behavior of Byssochlamys fulva, due to the nonlinearity of the curves, Weibull model gave more accurate estimation compared to classical first-order model.
期刊介绍：
Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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