Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology
المؤلفون المشاركون
Ganesan, Balasubramanian
Martini, Silvana
Solorio, Jonathan
Walsh, Marie
المصدر
International Journal of Food Science
العدد
المجلد 2015، العدد 2015 (31 ديسمبر/كانون الأول 2015)، ص ص. 1-7، 7ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2015-05-19
دولة النشر
مصر
عدد الصفحات
7
الملخص EN
This study investigated the effects of high intensity ultrasound (temperature, amplitude, and time) on the inactivation of indigenous bacteria in pasteurized milk, Bacillus atrophaeus spores inoculated into sterile milk, and Saccharomyces cerevisiae inoculated into sterile orange juice using response surface methodology.
The variables investigated were sonication temperature (range from 0 to 84°C), amplitude (range from 0 to 216 μm), and time (range from 0.17 to 5 min) on the response, log microbe reduction.
Data were analyzed by statistical analysis system software and three models were developed, each for bacteria, spore, and yeast reduction.
Regression analysis identified sonication temperature and amplitude to be significant variables on microbe reduction.
Optimization of the inactivation of microbes was found to be at 84.8°C, 216 μm amplitude, and 5.8 min.
In addition, the predicted log reductions of microbes at common processing conditions (72°C for 20 sec) using 216 μm amplitude were computed.
The experimental responses for bacteria, spore, and yeast reductions fell within the predicted levels, confirming the accuracy of the models.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Ganesan, Balasubramanian& Martini, Silvana& Solorio, Jonathan& Walsh, Marie. 2015. Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology. International Journal of Food Science،Vol. 2015, no. 2015, pp.1-7.
https://search.emarefa.net/detail/BIM-1065978
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Ganesan, Balasubramanian…[et al.]. Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology. International Journal of Food Science No. 2015 (2015), pp.1-7.
https://search.emarefa.net/detail/BIM-1065978
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Ganesan, Balasubramanian& Martini, Silvana& Solorio, Jonathan& Walsh, Marie. Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology. International Journal of Food Science. 2015. Vol. 2015, no. 2015, pp.1-7.
https://search.emarefa.net/detail/BIM-1065978
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1065978
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر