Modeling the Inactivation of <i>Byssochlamys fulva</i> During Ohmic Heating of Lime Juice
نویسندگان
چکیده
This study was carried out to reduce Byssochlamys fulva PTCC 5062 in lime juice. The main and interaction effects of pH (3.5 4.5) voltage gradient (15 20 V/cm) were investigated on mold inactivation during ohmic heating at 88, 93, 98°C. results showed that had significant Dvalue Zvalue (p<0.01). In order model the survival behavior fulva 5062, due nonlinearity curves, Weibull found give more accurate estimation compared classical first-order model. like conventional method, temperature is most influential factor affecting reduction this heat-resistant mold. It has also been demonstrated lower higher gradient, sensitive temperature. highest rate achieved 98°C, V/cm pH=3.5.
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ژورنال
عنوان ژورنال: International journal of food science and biotechnology
سال: 2022
ISSN: ['2578-9635', '2578-9643']
DOI: https://doi.org/10.11648/j.ijfsb.20220701.12