Manothermosonication (MTS) treatment of apple-carrot juice blend for inactivation of Escherichia coli 0157:H7 |
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| Institution: | 1. Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA;2. Department of Food Science & Nutrition, Illinois Institute of Technology, Bedford Park, IL 60501, USA;1. Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, USA;2. Chick-fil-A Inc., Food and Product Safety, 5200 Buffington Rd, Atlanta, GA 30349, USA;3. College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, PR China;1. Laboratorio de Integral de Investigación de Alimentos, Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Lagos del Country, C.P. 63175, Nayarit, Mexico;2. CERPTA-Animal and Food Science Department, Universitat Autònoma de Barcelona, Travessera dels Turons s/n, 08193, Bellaterra, Barcelona, Spain;3. UNIDA, Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, C.P. 91897, Veracruz, Mexico;1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan;3. Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan |
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| Abstract: | This study was performed to evaluate the responses of Escherichia coli 0157:H7 inoculated in an apple-carrot blended juice to manothermosonication (MTS) treatments. The MTS treatments were conducted in a continuous-flow MTS system. The juice samples were exposed to ultrasound treatment at combinations of three temperatures (60, 50 and 40 °C) and three pressure levels (100, 200, and 300 kPa) for five residence times (15, 30, 45, 60, and 75 s). The results showed that higher treatment temperature (i.e. 60 °C) and hydrostatic pressure in the MTS system significantly enhanced the microbial reduction. A FDA mandated 5-log CFU/ml reduction of E. coli 0157:H7 for juice processing was achieved in 30 s for MTS treatment at 60 °C, in comparison to 60 s at 50 °C. The Weilbull and Log-logistic models provided the best fitting of the inactivation data for the MTS treatments. Extensive damage of E. coli 0157:H7 cells treated with MTS was observed on micro-images of scanning electron microscopy and transmission electron microscopy. |
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| Keywords: | Manothermosonication Apple-carrot juice blend First-order model Weibull model Gompertz model Biphasic linear model |
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