THE EFFECT OF TEMPERATURE ON MICROBIAL GROWTH IN ORANGE JUICE
作者： M. RACCACH , M. MELLATDOUST
DOI: 10.1111/J.1745-4549.2007.00115.X
关键词: Bacterial growth 、 Population 、 Food science 、 Orange juice 、 Shelf life 、 Arrhenius plot 、 Growth rate 、 Correlation coefficient 、 Chemistry 、 Arrhenius equation
摘要: Model functions were fitted (correlation coefficient [r], from 0.9258 to 0.9999) the experimental microbial growth data in orange juice stored at 0, 4, 10 and 15C. The models predicted a population of about 5.3 log cfu/mL after 15.5 days (0C) that it would take 12.7 reach 6.0 log cfu/mL (4C). first derivative model function (10C) indicated rate 0.5 log cfu/mL/day (day 1). lag phase period 0 4C was 9.5 2.8 days, respectively. shelf life (time 6 log cfu/mL) determined experimentally 17.9, 3 10 h 15C, Three shelf-life predictive developed (r = from 0.9436 0.9999). predictions by “algebraic” identical those experimentally. This also true for relative spoilage (RRS) On other hand, RRS underestimated 4 10C. modified exponential overestimated (at 15C) 4C) juice. An Arrhenius “split” plot with break point 7.6C depicted effect temperature on development generations. absolute value slope each portion, plot, above below 12.5 4.5, range (7.6C) slower growth.
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