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Inactivation kinetics of foodborne pathogens in cloudy apple juice by microwave and conventional thermal processing

Grant number: 15/11677-7
Support Opportunities:Scholarships abroad - Research Internship - Doctorate
Effective date (Start): April 04, 2016
Effective date (End): April 03, 2017
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Jorge Andrey Wilhelms Gut
Grantee:Érica Sayuri Siguemoto
Supervisor: Dolores Rodrigo Aliaga
Host Institution: Escola Politécnica (EP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Research place: Instituto de Agroquímica y Tecnología de Alimentos (IATA), Spain  
Associated to the scholarship:14/06026-4 - Study of continuous-flow microwave thermal processing of cloudy apple juice, BP.DR


Nowadays, the growing demand for natural and nutritious foods have promoted the development of alternatives to the conventional treatments, ensuring the consumer safety and preserving original nutritional and organoleptic characteristics of the food. Among the emerging technologies, microwave heating have shown great potential to fluid foods pasteurization, since provides advantages over conventional pasteurization (fast and volumetric heating, lower surface temperature and possible non-thermal effects). The major objective of this study is to explore the effectiveness of microwave and conventional technologies for the inactivation of foodborne pathogens in cloudy apple juices. Firstly, the cloudy apple juice will be characterized through physicochemical analysis, such as moisture, pH, titratable acidity, total soluble solids content, and water activity. Then, the inactivation of E. coli, L. monocytogenes and S. Typhimurium will be assessed using a microwave oven at 2,450 MHz with fiber-optic thermometer for recording the time-temperature history, in order to obtain the correct processing times, and to gain a reliable prediction of microbial inactivation. With the purpose of advancing the knowledge about specific effects of microwave heating on bacterial cells in apple juice, the results will be evaluated based on their applicability, consistency and reliability.

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
SIGUEMOTO, ERICA SAYURI; WILHELMS GUT, JORGE ANDREY; MARTINEZ, ANTONIO; RODRIGO, DOLORES. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 45, p. 84-91, . (15/11677-7, 14/06026-4, 14/17534-0, 13/07914-8)

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