Repository logo
 
Publication

Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress

2011Journal article Open access
Simple item page
dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorSantos-Pedro, Dora M.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2012-01-12T10:40:58Z
dc.date.available2012-01-12T10:40:58Z
dc.date.issued2011
dc.description.abstractThe effectiveness of ozone in aqueous solution treatment on microbial inactivation was studied for three combinations microorganism/food: Listeria innocua/red bell peppers (artificially inoculated), total mesophiles/strawberries, and total coliforms/watercress, with two concentrations (0.3 and 2.0 ppm). Blanching treatments (50-60 degrees C) were also individually applied and in combination with ozone, for studying possible synergistic effects. In relation to ozone treatments, the highest microbial reductions were obtained for the highest concentration with the highest treatment time (3 min). Under those conditions. L. innocua/peppers, total mesophiles/strawberries and total coliforms/watercress were reduced respectively 2.8 +/- 0.5, 2.3 +/- 0.4 and 1.7 +/- 0.4 log-cycles. However, a substantial portion of the microbial populations were reduced by water washing alone, and the presence of ozone generally added an additional reduction of 0.5-1.0 log-cycles. If ozone at the highest concentration is used, the treatment impacts on L. innocua/peppers and total mesophiles/strawberries load reductions were equivalent to a blanching at 50 degrees C (for the same treatment times). Combining blanching and ozone did not generate synergistic effects, and in some situations microbial reductions were lower than the ones observed when treatments were applied independently.por
dc.description.versioninfo:eu-repo/semantics/acceptedVersion
dc.identifier.citationALEXANDRE, Elisabete M. C... [et al.] - Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress. Journal of Food Engineering. ISSN 0260-8774. Vol. 105, n.º 2 (2011) p. 277–282por
dc.identifier.doi10.1016/j.jfoodeng.2011.02.032
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10400.14/7413
dc.identifier.wosWOS:000290500800011
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relation822
dc.relationOBTENÇÃO DE DADOS EXPERIMENTAIS PARA QUANTIFICAÇÃO DE CINÉTICAS DE SEGURANÇA E DE QUALIDADE DE PRODUTOS ALIMENTARES CONGELADOS
dc.relationMODELIZAÇÃO DE CINÉTICAS DE CRESCIMENTO E/OU INACTIVAÇÃO DE MICRORGANISMOS NAS ÁREAS DE CONGELAÇÃO E DES- CONTAMINAÇÃO DE ALIMENTOS: DESENVOLVIMENTO DE PROCEDIMENTOS DE PLANEAMENTO EXPERIMENTAL
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectMicrobial reductionpor
dc.subjectFresh fruit/vegetablepor
dc.subjectAqueous ozonepor
dc.subjectBlanchingpor
dc.subjectCombined treatmentspor
dc.titleInfluence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercresspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleOBTENÇÃO DE DADOS EXPERIMENTAIS PARA QUANTIFICAÇÃO DE CINÉTICAS DE SEGURANÇA E DE QUALIDADE DE PRODUTOS ALIMENTARES CONGELADOS
oaire.awardTitleMODELIZAÇÃO DE CINÉTICAS DE CRESCIMENTO E/OU INACTIVAÇÃO DE MICRORGANISMOS NAS ÁREAS DE CONGELAÇÃO E DES- CONTAMINAÇÃO DE ALIMENTOS: DESENVOLVIMENTO DE PROCEDIMENTOS DE PLANEAMENTO EXPERIMENTAL
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F16042%2F2004/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F9174%2F2002/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F11580%2F2002/PT
oaire.citation.endPage282
oaire.citation.issue2
oaire.citation.startPage277
oaire.citation.titleJournal of Food Engineering
oaire.citation.volume105
oaire.fundingStreamSFRH
person.familyNameAlexandre
person.familyNameBrandão
person.familyNameSilva
person.givenNameElisabete
person.givenNameTeresa
person.givenNameCristina
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-idD012-E77D-309F
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridK-9179-2013
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicatione2bcd358-e22a-4271-a903-daf6116e33c9
relation.isAuthorOfPublicationebf7ead0-3772-4fd6-988c-f6b8722de84e
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscoverye2bcd358-e22a-4271-a903-daf6116e33c9
relation.isProjectOfPublicationee5edda0-8ff5-4f93-a9c3-4d93128074be
relation.isProjectOfPublication14068b78-6efb-4bef-aa4f-b96f03c57cd4
relation.isProjectOfPublication05d3a874-0090-4b99-bd5c-98a1e89107b2
relation.isProjectOfPublication.latestForDiscovery05d3a874-0090-4b99-bd5c-98a1e89107b2

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
JFood Eng.1.pdf
Size:
638.73 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.44 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CBQF - Contribuições em Revistas Científicas / Contribution to Journals