0000000000190663
AUTHOR
Amauri Rosenthal
showing 3 related works from this author
Use of a logistic model to assess spoilage by Byssochlamys fulva in clarified apple juice
2010
Abstract The percentage P (%) of spoiled bottles (n = 40) of clarified apple juice due to Byssochlamys fulva, was modeled by using a logistic model: P = P max 1 + exp ( k ( τ − t ) ) where Pmax (%) the maximum percentage of spoiled bottles, k (h− 1) a slope parameter and τ (h) the time for P = Pmax/2. Bottles of pasteurized apple juice were inoculated with B. fulva IOC 4518 ascospores for low and high initial loads, 4.8 ± 2.3 ascospores/100 mL and 19.3 ± 4.6 ascospores/100 mL respectively and incubated at 21 °C and 30 °C. Pmax was not significantly different from 100% except for a low initial load at 21 °C. Model parameters were estimated with a good accuracy, RMSE in the range 3.89–7.50. T…
Inactivation of dried spores of Bacillus subtilis 168 by a treatment combining high temperature and pressure
2019
International audience; Specific treatments combining high temperatures of up to 150 °C and moderate pressure of up to 0.6 MPa have been applied to Bacillus subtilis 168 spores conditioned at different aw levels (between 0.10 and 0.70) corresponding to different residual water contents within the spore core. The spores were treated as a dry powder in a pressurized nitrogen environment or in water/glycerol solutions.These thermodynamic conditions were intended to prevent any water evaporation from the spore core during time/temperature treatments.Our results clearly show that retaining liquid water in the core by applying pressure during the treatment resulted in greater spore destruction (b…
Byssochlamys nivea inactivation in pineapple juice and nectar using high pressure cycles
2009
The aim of this work was to assess the inactivation of Byssochlamys nivea ascospores in pineapple juice and nectar by combining pressure sequences involving high pressure cycles with relatively mild thermal processing. The effect of 550 and 600 MPa sustained pressures (holding time of 15 min), combinations of sustained pressures and pressure pulses (holding time of 10 s), and pressure cycles (two, three and five cycles of 550 and 600 MPa for 7.5, 5 and 3 min, respectively), at 20, 40, 60, 70, 80 and 90 °C were compared. B. nivea ascospores were inactivated by applying sustained a pressure of 600 MPa at 90 °C for 5 min (juice) and 15 min (nectar), and three and five cycles of pressure at 600…