INACTIVATION OF ZYGOSACHAROMYCES ROUXII USING POWER ULTRASOUND AT DIFERENT TEMPERATURES, PH AND WATER ACTIVITY CONDITIONS

Kirimli S., Kunduhoglu B.

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.28, sa.1, ss.64-72, 2016 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 28 Sayı: 1
  • Basım Tarihi: 2016
  • Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.64-72
  • Anahtar Kelimeler: D value, inactivation, ultrasound, Zygosaccharomyces rouxii, ESCHERICHIA-COLI, NONTHERMAL TECHNOLOGIES, ELECTRIC-FIELDS, PRESSURE, FOOD, THERMOSONICATION
  • Eskişehir Osmangazi Üniversitesi Adresli: Evet

Özet

In this study, the effect of ultrasound treatments (20 kHz) combined with mild temperatures (thermo-sonication) on the inactivation of Z. rouxii was examined. Additionally, the effect of pH (4 and 7) and water activity (aw 0.99 and 0.94) of the sonication medium on yeast inactivation was determined. The D(40-55) values at a thermo-sonication amplitude of 80% were shorter than that obtained at 40%. Using thermo-sonication, particularly at a low aw, was associated with a significant synergistic effect for Z. rouxii inactivation (p<0.05). In most thermo-sonications at 50 degrees and 55 degrees C, the FDA requirement of a 5-log cycle reduction could be achieved (>5.7-log reductions in <0.2-0.2 min). Our findings show that sonication offers advantages in terms of reduced duration and temperature of pasteurization, without a reduction in structural and sensory quality particularly for fruit juices.