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Effects of microwave and ultrasonic wave treatment on inactivation of Alicyclobacillus
Author(s) -
Wang Jing,
Zhao Guanghua,
Liao Xiaojun,
Hu Xiaosong
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.02144.x
Subject(s) - chemistry , food science , microwave heating , ultrasonic sensor , microwave , chromatography , medicine , physics , quantum mechanics , radiology
Summary The objective of this study was to determine the effects of microwave (MW), ultrasonic wave (UW) and their combination treatments for the same length of time (10 or 30 min) on the inactivation of vegetative cells of three different strains of Alicyclobacillus , ( Alicyclobacillus acidiphilus DSM 14558 T , Alicyclobacillus acidoterrestris DSM 3922 T and Alicyclobacillus cycloheptanicus DSM 4006 T ) in a laboratory medium. The results showed that A. acidoterrestris DSM 3922 T seemed to be the most susceptible strain. It was also found that when MW or UW was employed separately, UW was more effective and the effectiveness of MW and UW was improved as the power and exposure time increased. By comparison, UW treatment followed by MW was significantly better than the treatment of MW followed by UW. Furthermore, combined MW and UW treatment had a markedly better effect than separate MW processing, but had a less effect than UW alone, except that the inactivation of A. cycloheptanicus DSM 4006 T was significantly increased ( P < 0.05) by the 30‐min treatment of UW (400 W for 20 min) + MW (900 W for 10 min).