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Inactivation kinetics of alicyclobacillus acidoterrestris spores in orange juice by ohmic heating: Effects of voltage gradient and temperature on inactivation
(International Association for Food Protection, 2010-02)
The 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 ...
Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation
The efficiency of UV-C irradiation as a non-thermal pasteurization process for liquid egg white (LEW) was investigated. LEW inoculated with Escherichia coli K-12 (ATCC 25253), pathogenic strain of Escherichia coli O157:H7 ...