Modeling of Byssochamys nivea and Neosartorya fischeri inactivation in papaya and pineapple juices as a function of temperature and soluble solids content

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dc.creatorPoliana B. A. Souza
dc.creatorKeilane Fiorotti Poltronieri
dc.creatorVerônica Ortiz Alvarenga
dc.creatorDaniel Granato
dc.creatorAngie Dahiana Duque Rodriguez
dc.creatorAnderson de Souza Sant'Ana
dc.creatorWilmer Edgard Luera Penã
dc.date.accessioned2022-05-11T00:19:03Z
dc.date.accessioned2025-09-09T00:20:20Z
dc.date.available2022-05-11T00:19:03Z
dc.date.issued2017-09-01
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo
dc.identifier.doi10.1016/j.lwt.2017.04.021
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/1843/41533
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofLWT - Food Science and Technology
dc.rightsAcesso Restrito
dc.subjectTecnologia de alimentos
dc.subjectSucos
dc.subjectAbacaxi
dc.subjectMamão
dc.subject.otherPredictive microbiology
dc.subject.otherFood spoilage
dc.subject.otherFruit juice
dc.subject.otherThermal processing
dc.subject.otherWeibull model
dc.titleModeling of Byssochamys nivea and Neosartorya fischeri inactivation in papaya and pineapple juices as a function of temperature and soluble solids content
dc.typeArtigo de periódico
local.citation.epage95
local.citation.spage90
local.citation.volume82
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643817302402

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