Odolnost vegetativních buněk a ascospor teplotně resistentní plísně Talaromyces avellaneus k ošetření vysokým tlakem u jablečného džusu

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00012880" target="_blank" >RIV/60461373:22330/04:00012880 - 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 mould Talaromyces avellaneus to the high pressure treatment in apple juice

Popis výsledku v původním jazyce

Thermoresistant moulds including Talaromyces avellaneus are frequent microbial contamination of fruit juices and purees, which are supposed as food products suitable for pressure pasteurisation. The effect of high pressure treatment on survival of vegetative cells and ascospores of T. avellaneus was studied. The vegetative cells T. avellaneus were very sensitive to high pressure, the sufficient pressure treatment for the reduction by six orders was 200 MPa at 17 C for 60 min or 300 MPa at 17 C for 5 min. In apple juice the ascospores of T. avellaneus were relatively resistant to the high pressure treatment, the treatment of 600 MPa at 17 or 25 C for 60 min reduced their concentration by two or three orders, respectively. Sufficient inactivation rate was obtained when the combination of pressurisation and gentle heating was used, the total reduction (by six orders) was reached at 600 MPa and 60 C after 60 min.

Název v anglickém jazyce

Resistance of vegetative cells and ascospores of heat resistant mould Talaromyces avellaneus to the high pressure treatment in apple juice

Popis výsledku anglicky

Thermoresistant moulds including Talaromyces avellaneus are frequent microbial contamination of fruit juices and purees, which are supposed as food products suitable for pressure pasteurisation. The effect of high pressure treatment on survival of vegetative cells and ascospores of T. avellaneus was studied. The vegetative cells T. avellaneus were very sensitive to high pressure, the sufficient pressure treatment for the reduction by six orders was 200 MPa at 17 C for 60 min or 300 MPa at 17 C for 5 min. In apple juice the ascospores of T. avellaneus were relatively resistant to the high pressure treatment, the treatment of 600 MPa at 17 or 25 C for 60 min reduced their concentration by two or three orders, respectively. Sufficient inactivation rate was obtained when the combination of pressurisation and gentle heating was used, the total reduction (by six orders) was reached at 600 MPa and 60 C after 60 min.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

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

2004

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Svazek periodika

61

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

3

Strana od-do

541-543

Kód UT WoS článku

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EID výsledku v databázi Scopus

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