Resistance of vegetative cells and ascospores of heat resistant mold Talaromyces avellaneus to high pressure treament in apple juice

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F02%3A00006924" target="_blank" >RIV/60461373:22330/02:00006924 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Resistance of vegetative cells and ascospores of heat resistant mold Talaromyces avellaneus to high pressure treament in apple juice

Popis výsledku v původním jazyce

Thermoresistant mould including Talaromyces avellaenus are frequent microbial contamination of fruit juices and purees, which are supposed to be one of the food product suitable for pressure pasteurisation. The effect of high pressure and thermal treatment on survival of vegetative cells and ascospores of T. avellaneus was studied. The vegetative cells T. avellaneus were very sensitivee to high pressure, the sufficient pressure treatment for the reduction by 6 orders was 200 MPa at 17 °C for 60 min or 300 MPa at 17°C for 5 min. The ascospores T. avelaneus in apple juice (rf 10.9 °Brix) were relatively resistant to the high pressure treatment, the application of 700 MPa at 17 °C or 25 °C for 60 min reduced the concentration by 3 or 2.5 orders respectively. Sufficient inactivation rate was obtained when the combination of pressurisation and gentle heating was used, the total reduction (by 6 oders) was reached at 700 MPa at 60 °C for 60 min. In the case of traditional thermoinactivation,

Název v anglickém jazyce

Resistance of vegetative cells and ascospores of heat resistant mold Talaromyces avellaneus to high pressure treament in apple juice

Popis výsledku anglicky

Thermoresistant mould including Talaromyces avellaenus are frequent microbial contamination of fruit juices and purees, which are supposed to be one of the food product suitable for pressure pasteurisation. The effect of high pressure and thermal treatment on survival of vegetative cells and ascospores of T. avellaneus was studied. The vegetative cells T. avellaneus were very sensitivee to high pressure, the sufficient pressure treatment for the reduction by 6 orders was 200 MPa at 17 °C for 60 min or 300 MPa at 17°C for 5 min. The ascospores T. avelaneus in apple juice (rf 10.9 °Brix) were relatively resistant to the high pressure treatment, the application of 700 MPa at 17 °C or 25 °C for 60 min reduced the concentration by 3 or 2.5 orders respectively. Sufficient inactivation rate was obtained when the combination of pressurisation and gentle heating was used, the total reduction (by 6 oders) was reached at 700 MPa at 60 °C for 60 min. In the case of traditional thermoinactivation,

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2002

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

International Congress of Chemical and Process Engeneering, Praha

ISBN

80-86059-33-2

ISSN

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e-ISSN

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Počet stran výsledku

200

Strana od-do

140-157

Název nakladatele

CHISA

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

25. 8. 2002

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

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