Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores

N. H. Kim, J. H. Ryang, B. S. Lee, C. T. Kim, Min-Suk Rhee

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

Spores of Alicyclobacillus acidoterrestris, a spoilage bacterium, cause problems for the apple juice industry because they are resistant to thermal treatment. Here, we examined the sporicidal effect of an ohmic heating (OH) system with five sequential electric fields and compared it with that of conventional heating. Apple juice product (50 kg) inoculated with A. acidoterrestris spores were subjected to OH (electric field strength = 26.7 V/cm; frequency = 25 kHz) at 85–100 °C for 30–90 s. The effect of conventional heating was also examined under these conditions. OH treatment at 100 °C for 30 s resulted in total inactivation of the inoculum, with no recovery of viable cells (initial population = 4.8–4.9 log CFU/ml), whereas 3.6–4.9 log CFU/ml of the spores survived conventional heating. OH did not alter the quality (°Brix, color, and pH) of commercial apple juice (p > 0.05). These results suggest that the OH system is superior to conventional heating for rapid sterilization (30 s) of apple juice to assure microbiological quality in the absence of chemical additives.

Original languageEnglish
Pages (from-to)80-84
Number of pages5
JournalInternational Journal of Food Microbiology
Volume246
DOIs
Publication statusPublished - 2017 Apr 4

Fingerprint

Alicyclobacillus
Alicyclobacillus acidoterrestris
ohmic heating
Joule heating
apple juice
Malus
electric field
Spores
Heating
inactivation
spores
Electric fields
heat
heating systems
Spoilage
microbiological quality
brix
Bacteria
inoculum
Heat treatment

Keywords

  • Alicyclobacillus acidoterrestris
  • Apple juice
  • Control
  • Ohmic heating
  • Spore

ASJC Scopus subject areas

  • Microbiology
  • Food Science
  • Safety, Risk, Reliability and Quality

Cite this

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title = "Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores",
abstract = "Spores of Alicyclobacillus acidoterrestris, a spoilage bacterium, cause problems for the apple juice industry because they are resistant to thermal treatment. Here, we examined the sporicidal effect of an ohmic heating (OH) system with five sequential electric fields and compared it with that of conventional heating. Apple juice product (50 kg) inoculated with A. acidoterrestris spores were subjected to OH (electric field strength = 26.7 V/cm; frequency = 25 kHz) at 85–100 °C for 30–90 s. The effect of conventional heating was also examined under these conditions. OH treatment at 100 °C for 30 s resulted in total inactivation of the inoculum, with no recovery of viable cells (initial population = 4.8–4.9 log CFU/ml), whereas 3.6–4.9 log CFU/ml of the spores survived conventional heating. OH did not alter the quality (°Brix, color, and pH) of commercial apple juice (p > 0.05). These results suggest that the OH system is superior to conventional heating for rapid sterilization (30 s) of apple juice to assure microbiological quality in the absence of chemical additives.",
keywords = "Alicyclobacillus acidoterrestris, Apple juice, Control, Ohmic heating, Spore",
author = "Kim, {N. H.} and Ryang, {J. H.} and Lee, {B. S.} and Kim, {C. T.} and Min-Suk Rhee",
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T1 - Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores

AU - Kim, N. H.

AU - Ryang, J. H.

AU - Lee, B. S.

AU - Kim, C. T.

AU - Rhee, Min-Suk

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N2 - Spores of Alicyclobacillus acidoterrestris, a spoilage bacterium, cause problems for the apple juice industry because they are resistant to thermal treatment. Here, we examined the sporicidal effect of an ohmic heating (OH) system with five sequential electric fields and compared it with that of conventional heating. Apple juice product (50 kg) inoculated with A. acidoterrestris spores were subjected to OH (electric field strength = 26.7 V/cm; frequency = 25 kHz) at 85–100 °C for 30–90 s. The effect of conventional heating was also examined under these conditions. OH treatment at 100 °C for 30 s resulted in total inactivation of the inoculum, with no recovery of viable cells (initial population = 4.8–4.9 log CFU/ml), whereas 3.6–4.9 log CFU/ml of the spores survived conventional heating. OH did not alter the quality (°Brix, color, and pH) of commercial apple juice (p > 0.05). These results suggest that the OH system is superior to conventional heating for rapid sterilization (30 s) of apple juice to assure microbiological quality in the absence of chemical additives.

AB - Spores of Alicyclobacillus acidoterrestris, a spoilage bacterium, cause problems for the apple juice industry because they are resistant to thermal treatment. Here, we examined the sporicidal effect of an ohmic heating (OH) system with five sequential electric fields and compared it with that of conventional heating. Apple juice product (50 kg) inoculated with A. acidoterrestris spores were subjected to OH (electric field strength = 26.7 V/cm; frequency = 25 kHz) at 85–100 °C for 30–90 s. The effect of conventional heating was also examined under these conditions. OH treatment at 100 °C for 30 s resulted in total inactivation of the inoculum, with no recovery of viable cells (initial population = 4.8–4.9 log CFU/ml), whereas 3.6–4.9 log CFU/ml of the spores survived conventional heating. OH did not alter the quality (°Brix, color, and pH) of commercial apple juice (p > 0.05). These results suggest that the OH system is superior to conventional heating for rapid sterilization (30 s) of apple juice to assure microbiological quality in the absence of chemical additives.

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