Influence of the hot-fill water-spray-cooling process after continuous pasteurization on the number of decimal reductions and on Alicyclobacillus acidoterrestris CRA 7152 growth in orange juice stored at 35 degrees C.
In this study, the influence of the hot-fill water-spray-cooling process after continuous pasteurization on the number of decimal reductions (gamma) and growth parameters (lag time; lambda, ratio N(f)/N(o); kappa, maximum growth rate; mu) of Alicyclobacillus acidoterrestris CRA 7152 in orange juice stored at 35 degrees C were investigated. Two different inoculum levels of A. acidoterrestris CRA 7152 (10(2) and 10(3) spores/mL) in orange juice (11(0)Brix, pH 3.7) and a Microthermics UHT-HTST pilot plant were used to simulate industrial conditions. Results have shown that regardless of the inoculum level (10(2) or 10(3) spores/mL), the pasteurization processes were unable to cause even 1 gamma. Predictive modeling using the Baranyi model showed that only kappa and time to reach 10(4)spores/mL (t10(4) - time to juice spoilage) were affected by the spore inoculum used (p<0.05). It has been concluded that A. acidoterrestris was able to survive the hot-fill process and to grow and spoil orange juice in 5-6 days when the final storage temperature was 35 degrees C.
Spinelli
Ana Cláudia N F
AC
Department of Food Science, Faculty of Food Engineering, State University of Campinas, Rua Monteiro Lobato, 80, Caixa Postal: 6121. 13083-862, Campinas, SP, Brazil.
Sant'Ana
Anderson S
AS
Pacheco-Sanchez
Cristiana P
CP
Massaguer
Pilar R
PR
D056450:Alicyclobacillus / Q000254:growth & development* / Q000528:radiation effects*; D001628:Beverages / Q000382:microbiology*; D032084:Citrus sinensis / Q000382:microbiology*; D003080:Cold Temperature; D015169:Colony Count, Microbial; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation; D006358:Hot Temperature; D050296:Microbial Viability; D013997:Time Factors