Inactivation Kinetics of Alicyclobacillus acidoterrestris Spores in Orange Juice by Ohmic Heating: Effects of Voltage Gradient and Temperature on Inactivation

Baysal A. H. , İÇİER F.

JOURNAL OF FOOD PROTECTION, vol.73, no.2, pp.299-304, 2010 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 73 Issue: 2
  • Publication Date: 2010
  • Doi Number: 10.4315/0362-028x-73.2.299
  • Page Numbers: pp.299-304


The effectiveness of ohmic and conventional heating for reducing spores of Aliclyclobacillus acidoterrestris was investigated in commercial pasteurized orange juice. The kinetic parameters (D- and z-values) were determined during ohmic and conventional heating. The effects of temperature (70, 80, and 90 degrees C) and heating little (0, 10, 15, 20, and 30 min) on inactivation of A. acidoterrestris spores during ohmic heating in orange juice were significant (P < 0.05). For 70 degrees C, the voltage gradient also had an effect on inactivation kinetics. At 30 V/cm, D-values at 70, 80, and 90 degrees C were 58.48, 12.24, and 5.97 min, respectively. D-values at corresponding temperatures for conventionally heated spores were 83.33, 15.11, and 7.84 mn, respectively. Results showed significantly higher lethality for spores treated with ohmic hearing than for spores treated with conventional heating, Conventional heating was ineffective for pasteurizing orange juice, whereas the maximum ohmic heating treatment applied at 30 V/cm was sufficient to inactivate 5 log units of A. at acidoterrestris spores.