EFFECT OF ULTRASONIC TREATMENTS ON THERMOACIDOPHILIC ALICYCLOBACILLUS ACIDOTERRESTRIS IN APPLE JUICE

文献类型： 外文期刊

第一作者： Yuan, Yahong

作者： Yuan, Yahong;Hu, Yichun;Yue, Tianli;Lo, Y. Martin;Yuan, Yahong;Lo, Y. Martin;Chen, Tianjin

作者机构：

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

年卷期： 2009 年 33 卷 3 期

页码：

收录情况： SCI

摘要： The effect of ultrasonic treatments on Alicyclobacillus acidoterrestris in apple juice was investigated. In general, inactivation of the cells was more pronounced at an elevated power level and as the processing time increased. Approximately 60% of the cells were inactivated after treating the apple juice with 300-W ultrasound for 30 min. The reduction reached more than 80% when the juice was processed for 60 min. The linear inactivation rates ( D values) of ultrasound on A. acidoterrestris were both process- and strain-dependent. The lowest D value at 36.18 min was found when using 600-W ultrasound to treat the A30 strain isolated from the air of a commercial apple juice processing plant, whereas the strain isolated from apple juice concentrate was found most resistant against ultrasound. Changes of sugar content, acidity, haze and juice browning were noted after ultrasonic treatments but did not adversely alter the juice quality.

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