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Application of high intensity ultrasound treatment on Enterobacteriae count in milk

Edita Juraga
Brankica Sobota Šalamon
Zoran Herceg   ORCID icon orcid.org/0000-0003-3967-6676 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Pierottijeva 6, Croatia
Anet Režek Jambrak

Puni tekst: engleski, pdf (725 KB) str. 125-134 preuzimanja: 1.102* citiraj
APA 6th Edition
Juraga, E., Sobota Šalamon, B., Herceg, Z. i Režek Jambrak, A. (2011). Application of high intensity ultrasound treatment on Enterobacteriae count in milk. Mljekarstvo, 61 (2), 125-134. Preuzeto s https://hrcak.srce.hr/69084
MLA 8th Edition
Juraga, Edita, et al. "Application of high intensity ultrasound treatment on Enterobacteriae count in milk." Mljekarstvo, vol. 61, br. 2, 2011, str. 125-134. https://hrcak.srce.hr/69084. Citirano 28.02.2020.
Chicago 17th Edition
Juraga, Edita, Brankica Sobota Šalamon, Zoran Herceg i Anet Režek Jambrak. "Application of high intensity ultrasound treatment on Enterobacteriae count in milk." Mljekarstvo 61, br. 2 (2011): 125-134. https://hrcak.srce.hr/69084
Harvard
Juraga, E., et al. (2011). 'Application of high intensity ultrasound treatment on Enterobacteriae count in milk', Mljekarstvo, 61(2), str. 125-134. Preuzeto s: https://hrcak.srce.hr/69084 (Datum pristupa: 28.02.2020.)
Vancouver
Juraga E, Sobota Šalamon B, Herceg Z, Režek Jambrak A. Application of high intensity ultrasound treatment on Enterobacteriae count in milk. Mljekarstvo [Internet]. 2011 [pristupljeno 28.02.2020.];61(2):125-134. Dostupno na: https://hrcak.srce.hr/69084
IEEE
E. Juraga, B. Sobota Šalamon, Z. Herceg i A. Režek Jambrak, "Application of high intensity ultrasound treatment on Enterobacteriae count in milk", Mljekarstvo, vol.61, br. 2, str. 125-134, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/69084. [Citirano: 28.02.2020.]

Sažetak
Ultrasonication is a non-thermal method of food preservation that has the advantage of inactivating microbes in food without causing the common side-effects associated with conventional heat treatments, such as nutrient and flavour loss. In this work high intensity ultrasound was used to investigate inactivation Enterobacteriae count in raw milk. Raw milk with 4% of milk fat was treated with ultrasonic probe that was 12 mm in diameter and with 20 kHz frequency immerged in milk directly. For ultrasounds treatment, three parameters varied according to the statistical experimental design. Centre composite design was used to optimize and design experimental parameters: temperature (20, 40 and 60 °C), amplitude (120, 90 and 60 μm) and time (6, 9 and 12 minutes). All analyses were performed immediately after sonication and after 3 and 5 days of storage in refrigeration at 4 °C. The facts that substantially affect the inactivation of microorganisms using ultrasound are the amplitude of the ultrasonic waves, the exposure/contact time with the microorganisms, and the temperature
of treatment. The achieved results indicate significant inactivation of microorganisms under longer period of treatments with ultrasonic probe particularly in combination with higher temperature and
amplitude. Output optimal value of Enterobacteriae count has been defined by Statgraphics where lowest Enterobacteriae count (1.06151 log CFU mL-1) was as follows for specific ultrasound parameters: amplitude of 120 μm, treatment time for 12 min and temperature of 60 °C.

Ključne riječi
High intensity ultrasound; milk; Enterobacteriae count; D-values

Hrčak ID: 69084

URI
https://hrcak.srce.hr/69084

[hrvatski]

Posjeta: 1.639 *