Ultraviolet treatment of orange juice to inactivate E. coli O157:H7 as affected by native microflora

Food and Bioprocess Technology

Volumn 3, Issue 4, 2010, Pages 603-614

  Oteiza, Juan M ^a   Giannuzzi, Leda ^a   Zaritzky, N ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

D values; Escherichia coli O157:H7; Mathematical modeling; Orange juice; Temperature; UV radiation; Yeast concentration

Indexed keywords

ABSORPTIVITIES; BACTERIAL STRAINS; BEST MODEL; DECLINE CURVES; E.COLI INACTIVATION; E.COLI O157:H7; ESCHERICHIA COLI O157:H7; EXPOSURE TIME; FIRST-ORDER KINETIC MODELS; LINEAR KINETICS; LINEAR RELATIONSHIPS; LOG REDUCTIONS; LOGISTIC EQUATIONS; MATHEMATICAL MODELING; MICROBIAL INACTIVATION; MICROBIAL POPULATIONS; NATIVE MICROFLORA; ORANGE JUICE; RADIATION DOSE; RESISTANT STRAINS; ULTRA-VIOLET; ULTRAVIOLET TREATMENT; UV ABSORPTION; UV DOSE; UV INACTIVATIONS; UV INTENSITY; UV RADIATION; UV RESISTANCE; UV TREATMENT; YEAST CELL;

COMPUTER SIMULATION; CONCENTRATION (PROCESS); DOSIMETRY; FRUIT JUICES; RADIATION; ULTRAVIOLET RADIATION; YEAST;

ESCHERICHIA COLI;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 77953916820     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0194-y     Document Type: Article

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