The effect of bactericidal UV-C treatments (254 nm) on E. coli O157:H7 suspended in apple juice increased synergistically with temperature up to a threshold value. The optimum UV-C treatment temperature was 55 °C yielding a 58.9% synergistic lethal effect. Under these treatment conditions, the UV-heat (UV-H[subscript 55 °C]) lethal variability...
The variability effect of kinetic data was investigated by simulating orange juice pectinmethylesterase (PME) inactivation with combined processes of high hydrostatic pressure-temperature (100-500 MPa; 20-40°C), applying the Monte Carlo method. Parameters from an Eyring-Arrheniius model that predicts the kinetic inactivation constant (k) as a function of both pressure and temperature...
Many volatile compounds generated during the thermal processing of milk have been associated with cooked, stale, and sulfurous notes in milk and are considered as off-flavor by most consumers. A headspace solid-phase microextraction (HS-SPME)/gas chromatographic technique for the quantitative analysis of thermally derived off-flavor compounds was developed in this study....
Cooling of freshly formed Cheddar
cheese is thought to be one of the processing
steps that requires tighter control
to achieve more uniform and consistent
product quality. Cheese samples, obtained
after pressing, were rapidly cooled
to 5, 15, 25, or 35°C. Commercial samples
and test cheese at 7, 30, 60,...
Volatile sulfur compounds have been reported to be
responsible for the sulfurous off-flavors generated during
the thermal processing of milk; however, their analysis
has been a challenge due to their high reactivity,
high volatility, and low sensory threshold. In this study,
reactive thiols were stabilized and the volatile sulfur
compounds...
A moderate high-pressure processing (HPP) treatment is proposed to accelerate the shredability of Cheddar cheese. High pressure processing (345 and 483 MPa for 3 and 7 min) applied to unripened (1 d old) stirredcurd Cheddar cheese yielded microstructure changes that differed with pressure level and processing time. Untreated and pressure-treated...