Mathematical modeling of microbial growth in packaged refrigerated orange juice treated with chemical preservatives

dc.creatorAndres, Silvina Cecilia
dc.creatorGiannuzzi, Leda
dc.creatorZaritzky, Noemi Elisabet
dc.date.accessioned2020-09-04T15:27:59Z
dc.date.accessioned2022-10-15T11:36:40Z
dc.date.available2020-09-04T15:27:59Z
dc.date.available2022-10-15T11:36:40Z
dc.date.created2020-09-04T15:27:59Z
dc.date.issued2001-05
dc.identifierAndres, Silvina Cecilia; Giannuzzi, Leda; Zaritzky, Noemi Elisabet; Mathematical modeling of microbial growth in packaged refrigerated orange juice treated with chemical preservatives; Wiley Blackwell Publishing, Inc; Journal of Food Science; 66; 5; 5-2001; 724-728
dc.identifier0022-1147
dc.identifierhttp://hdl.handle.net/11336/113244
dc.identifier1750-3841
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4381571
dc.description.abstractMicrobial flora of refrigerated orange juice was analyzed during storage at 10 8C and the effects of the following factors were discussed: 1) the previous washing process of the orange peel, 2) the different levels of the added preservatives (citric acid, ascorbic acid, potassium sorbate, sodium benzoate), 3) the gaseous permeabilities of the packaging film. Gompertz equation was applied to model molds and yeasts growth for the different treatments and packaging conditions. The washing procedure with sodium hypochlorite extend 2 - 3 d the storage life of the juice (time to reach microbial counts of 106 CFU/ml) in both packaging films. The use of organic acids and potassium sorbate or sodium benzoate (1.66 - 6.94 mM) led to storage life values > 11 d in polyethylene and . 20 d in the low gaseous permeability film, maintaining good sanitary conditions.
dc.languageeng
dc.publisherWiley Blackwell Publishing, Inc
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yylbvahl
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1365-2621.2001.tb04628.x
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectCHEMICAL PRESERVATIVES
dc.subjectGOMPERTZ EQUATION
dc.subjectMICROBIAL GROWTH
dc.subjectORANGE JUICE
dc.subjectPACKAGING
dc.titleMathematical modeling of microbial growth in packaged refrigerated orange juice treated with chemical preservatives
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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