Behaviour of Neosartorya fischeri Ascospores in pineapple juice
Bol. Centro Pesqui. Process. Aliment
;
26(1): 51-60, jan.-jun. 2008. graf, tab
Article
in English
| LILACS
| ID: lil-525698
ABSTRACT
For heat-resistance derterminations, a Neosartorya fischeri ascospore suspension, obtained at three different conditions of temperature (20, 30 and 35ºC) and age (1, 2 and 3 months), was heat treated in pineapple juice with three different ratio conditions. The 1/k (min) values obtained were statistically analysed through the software Statisitca 6.0. At 80ºC, when there was a level change in the ratio factor from a lower (10) to a higher one (38), the thermal resistance (1/k) increased in approximately 41 per cent. The increase of the ascospore production age and temperature caused an increase on the thermal resistance approximately equal to 28 per cent and 14 per cent, respectively. Throufh the results, it could be concluded that N. fischeri presented lower thermal resistance for heating mediums with lower ratio values, or rather, the increase of the soluble solids concentration caused an increase of its thermal resistance. It was also observed that the ascospore production age and temperature increased significantly the thermal resistance of this mould in pineapple juice.
Full text:
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Index:
LILACS (Americas)
Main subject:
Carbonated Beverages
/
Thermic Treatment
/
Ananas
/
Food Microbiology
/
Food Technology
/
Fungi
Language:
English
Journal:
Bol. Centro Pesqui. Process. Aliment
Journal subject:
Nutritional Sciences
/
Nutricionistas
Year:
2008
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Universidade Federal de Santa Catarina/BR
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