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  • 标题:Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice
  • 本地全文:下载
  • 作者:Paola Hernández-Carranza ; Arely Peralta-Pérez ; Raúl Avila-Sosa
  • 期刊名称:Czech Journal of Food Sciences
  • 印刷版ISSN:1212-1800
  • 电子版ISSN:1805-9317
  • 出版年度:2021
  • 卷号:39
  • 期号:2
  • 页码:106-112
  • DOI:10.17221/21/2020-CJFS
  • 出版社:Czech Academy of Agricultural Sciences
  • 摘要:This study aimed to evaluate the effect of low-dosage treatment with ultraviolet-C light (19.75 J L –1 for 5 min), mild thermal treatment (40 °C for 5 min), or their combination on the native microflora (mesophiles and moulds plus yeast) and consumer acceptance of orange juice at the beginning and after storage (5 or 22 °C). Results indicated that UV-C light and mild thermal treatments reduce 0.19 ± 0.03 and 0.25 ± 0.02 log cycles (both kinds of microorganisms), respectively. The combination of treatments displays an additive effect against mesophiles (0.47 ± 0.01 log) and moulds plus yeasts (0.42 ± 0.02 log). After 9 days of storage at 5 °C, combined treatment did not present any microbial increases ( P > 0.05), while consumer acceptance was similar ( P > 0.05) to the fresh orange juice. Although several studies about the use of hurdle technology using UV-C light in orange juice have to be conducted, the results obtained in this study are promising, and they can be used for further studies.
  • 关键词:hurdle technology; native microflora; storage life; liquid food; UV-C light; minimal processing
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