HOME > EDICIONES > Año 2001, Volumen 51 - Número 2
Artículos Generales
Resistencia térmica de levaduras en jugo de naranja a diferentes concentraciones de sólidos solubles
Zoraida Medina de Salcedo, Betzabé Sulbarán de Ferrer, Alexis Ferrer Ocando y Graciela Ojeda de Rodríguez
Laboratorio de Alimentos. Departamento de Química. Facultad Experimental de Ciencias. La Universidad del Zulia. Maracaibo. Venezuela.
|
SUMMARY
Thermal resistance of yeasts in orange juice at different concentrations of soluble solids
Thermal decimal reduction time (D) of Rhodotorula rubra (R. rubra) and Candida intermedia (C. intermedia) at 63, 64, 65, 66 and 67ºC was studied, at soluble solids concentrations of 12, 36 and 52 ºBrix in orange juice. Experiments were conducted according to Stumbo method. D values for R. rubra were obtained in a range of 3.1 s for D 67ºC at 36 ºBrix as a minimum to 209 s at 64ºC and 52 ºBrix as a maximum. For C. intermedia, the minimum D value was 3.2 s at 64ºC and 12 ºBrix and the maximum was 6 s at 64ºC and 52 ºBrix. It can be noticed that as the concentration of soluble solids increases, the thermal resistance of the yeasts increases. R. rubra exhibits its highest thermal resistance at 52 ºBrix for all temperatures. C. intermedia shows more osmotolerancy that R. rubra but it is more sensitive to heat at high sugar concentrations.
Key words: Thermal death time, soluble solids, yeasts, orange juice.
Recibido: 10/07/2000
Aceptado: 19/02/2001
 |
PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
Urbanización Santa María, primera transversal, No. 417-214, Planta Alta
Tele-Fax: (+58-212) 283.8618
E-mail info@alanrevista.org
Código Postal: 1070
Caracas - Venezuela |
|
|
Ir al principio