A reactor engineering approach to describe bacterial inactivation during continuous UV-C light processing |
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| Affiliation: | 1. Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Ciudad Universitaria, C.P. 72570, Puebla, Puebla. Mexico;2. Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Ciudad Universitaria, C.P. 72570, Puebla, Puebla. Mexico;1. Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Puebla, Mexico;2. Ingeniería en Alimentos, Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Puebla, Mexico;3. Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, Cholula 72810, Puebla, Mexico;1. Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland;2. STLO, INRAE, Institut Agro, 35042 Rennes, France;1. Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France;2. Centre Technique pour la Conservation des Produits Agricoles (CTCPA), Unité Expertise dans la Maîtrise du Risque industriel en Thermorésistants sporulés (EMaiRIT''S), 449 Avenue Clément Ader, 84911 Avignon, France;1. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;2. Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA;1. Facultad de Ciencias de la Salud y de los Alimentos, Departamento de Nutrición y Salud Pública, Programa UBB Saludable, Universidad del Bío-Bío, Chile;2. Sección de Estudios de Posgrado e Investigación, Escuela Superior de Medicina, Instituto Politécnico Nacional, Mexico;3. Facultad de Ciencias Químicas, Departamento de Bioquímica y Alimentos, Benemérita Universidad Autónoma de Puebla, Mexico |
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| Abstract: | A reactor engineering approach was used to mathematically describe microbial inactivation during continuous UV-C light processing of liquid foods. The method was followed to analyze the survival curves of Lactobacillus rhamnosus inoculated into sucrose model solutions prepared at different concentrations (8, 10 and 12 g sucrose per 100 g of solution) and pH values (pH 3, 4.5 and 6), and further processed at two different residence times (4.85 and 29.9 min). The inactivation process was considered as an irreversible elemental reaction of unknown order occurring in a continuous stirred tank reactor. The proposed model was expressed in terms of the logarithmic reduction in microbial population and its straight-line form allowed the easy estimation of the inactivation rate constant and reaction order. Results indicated that inactivation of L. rhamnosus followed a variable order kinetic, moving from a first-order rate during unsteady-state operation to a near zero-order inactivation when steady-state operation was reached. Steady-state was reached faster (0.48 ± 0.11 min−1 vs. 0.37 ± 0.7 min−1, p < 0.05) and with a higher steady-state log reduction (5.9 ± 0.2 vs. 5.4 ± 0.6 log CFU/mL, p < 0.05) in experiments conducted with the lowest residence time, UV-C dose and power density (4.85 min, 12.8 J/cm2 and 6.6 J/cm3). |
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