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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/41533
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dc.creatorPoliana B. A. Souzapt_BR
dc.creatorKeilane Fiorotti Poltronieript_BR
dc.creatorVerônica Ortiz Alvarengapt_BR
dc.creatorDaniel Granatopt_BR
dc.creatorAngie Dahiana Duque Rodriguezpt_BR
dc.creatorAnderson de Souza Sant'Anapt_BR
dc.creatorWilmer Edgard Luera Penãpt_BR
dc.date.accessioned2022-05-11T00:19:03Z-
dc.date.available2022-05-11T00:19:03Z-
dc.date.issued2017-09-01-
dc.citation.volume82pt_BR
dc.citation.spage90pt_BR
dc.citation.epage95pt_BR
dc.identifier.doi10.1016/j.lwt.2017.04.021pt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/41533-
dc.description.resumoThis study aimed to model the inactivation of B. nivea and N. fischeri ascospores in pineapple and papaya juices as influenced by temperature (78, 80, 85, 90 and 92 °C) and soluble solids concentration (10, 13, 20, 27 and 30 °Brix). First, a primary model was used to fit the Weibull model to inactivation data obtained from a combination of temperature and soluble solids concentration and to calculate δ (time for the first decimal reduction) and p (shape parameter). Then, a secondary model was used to describe how the inactivation kinetic parameters of these fungi in pineapple and papaya juices varied with the changes in temperature and soluble solids concentration. The shape parameter (p) was fixed for each strain and at temperature and soluble solids concentration studied. The results indicated that both linear and quadratic effects of temperature as well as the interaction between temperature and total soluble solids were deemed significant on δ value for both B. nivea and N. fischeri (except for B. nivea in papaya juice). This study contributes to the field by bringing new predictive models describing the influence and interactions of mild temperature conditions and soluble solids contents of fruit juices on the inactivation kinetics of heat-resistant fungi.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulopt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofLWT - Food Science and Technologypt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectPredictive microbiologypt_BR
dc.subjectFood spoilagept_BR
dc.subjectFruit juicept_BR
dc.subjectThermal processingpt_BR
dc.subjectWeibull modelpt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherSucospt_BR
dc.subject.otherAbacaxipt_BR
dc.subject.otherMamãopt_BR
dc.titleModeling of Byssochamys nivea and Neosartorya fischeri inactivation in papaya and pineapple juices as a function of temperature and soluble solids contentpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643817302402pt_BR
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