Inactivation of Saccharomyces cerevisiae and Polyphenoloxidase in Mango Nectar Treated with UV Light
作者： JOSÉ A. GUERRERO-BELTRÉN , GUSTAVO V. BARBOSA-CÉNOVAS
DOI: 10.4315/0362-028X-69.2.362
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摘要: Fresh mango nectar was processed by UV light at five flow rates (0.073 to 0.451 liter/min) and doses (75 450 kJ/m2) evaluate total microbial load, Saccharomyces cerevisiae survival, polyphenoloxidase activity. systems containing an inner mercury lamp (254 nm) each with intensity of 25 mW/cm2 were used as germicidal sources. In addition, treated for 15 min 0.073 liter/min, stored 3°C, evaluated periodically count, yeast color, The first-order kinetics modeling found that DUV-values in ranged from 27.9 10.9 (R2 > 0.950) 26.0 11.8 0.962) count respectively. maximum log reduction (CFU per milliliter) 2.71 2.94 respectively, after 30 treatment liter/min. ranging 156 204 observed re...
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