Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2792
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dc.contributor.authorBaysal, Ayşe Handan-
dc.contributor.authorİçier, Filiz-
dc.date.accessioned2017-01-16T09:04:06Z
dc.date.available2017-01-16T09:04:06Z
dc.date.issued2010-02
dc.identifier.citationBaysal, A. H., and İçier, F. (2010). Inactivation kinetics of alicyclobacillus acidoterrestris spores in orange juice by ohmic heating: Effects of voltage gradient and temperature on inactivation. Journal of Food Protection, 73(2), 299-304. doi:10.4315/0362-028X-73.2.299en_US
dc.identifier.issn0362-028X
dc.identifier.issn0362-028X-
dc.identifier.urihttp://doi.org/10.4315/0362-028X-73.2.299
dc.identifier.urihttp://hdl.handle.net/11147/2792
dc.description.abstractThe effectiveness of ohmic and conventional heating for reducing spores of Alicyclobacillus acidoterrestris was investigated in commercial pasteurized orange juice. The kinetic parameters (D- and z-values) were determined during ohmic and conventional heating. The effects of temperature (70. 80, and 90 °C) and heating time (0, 10, 15, 20, and 30 min) on inactivation of A. acidoterrestris spores during ohmic heating in orange juice were significant (P < 0.05). For 70°C, the voltage gradient also had an effect on inactivation kinetics. At 30 V/cm, D-values at 70, 80, and 90°C were 58.48, 12.24, and 5.97 min, respectively. D-values at corresponding temperatures for conventionally heated spores were 83.33, 15.11, and 7.84 min, respectively. Results showed significantly higher lethality for spores treated with ohmic heating than for spores treated with conventional heating. Conventional heating was ineffective for pasteurizing orange juice, whereas the maximum ohmic heating treatment applied at 30 V/cm was sufficient to inactivate 5 log units of A. acidoterrestris spores. Copyright ©, International Association for Food Protection.en_US
dc.description.sponsorshipScientific and Technical Research Council of Turkey (project no. 106 O 240)en_US
dc.language.isoenen_US
dc.publisherInternational Association for Food Protectionen_US
dc.relation.ispartofJournal of Food Protectionen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAlicyclobacillus acidoterrestrisen_US
dc.subjectFood handlingen_US
dc.subjectElectrostimulationen_US
dc.subjectBacterial sporeen_US
dc.subjectSweet orangeen_US
dc.titleInactivation kinetics of alicyclobacillus acidoterrestris spores in orange juice by ohmic heating: Effects of voltage gradient and temperature on inactivationen_US
dc.typeArticleen_US
dc.authoridTR101983en_US
dc.institutionauthorBaysal, Ayşe Handan-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume73en_US
dc.identifier.issue2en_US
dc.identifier.startpage299en_US
dc.identifier.endpage304en_US
dc.identifier.wosWOS:000274763600011en_US
dc.identifier.scopus2-s2.0-77649099531en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.4315/0362-028X-73.2.299-
dc.identifier.pmid20132675en_US
dc.relation.doi10.4315/0362-028X-73.2.299en_US
dc.coverage.doi10.4315/0362-028X-73.2.299en_US
dc.identifier.wosqualityQ2-
dc.identifier.scopusqualityQ1-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeArticle-
item.languageiso639-1en-
item.fulltextWith Fulltext-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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