TY - JOUR
T1 - A Mathematical Model for the Combination of Power Ultrasound and High-Pressure Processing in the Inactivation of Inoculated E. coli in Orange Juice
AU - Rodríguez, Óscar
AU - Orlien, Vibeke
AU - Amin, Ashwitha
AU - Salucci, Emiliano
AU - Giannino, Francesco
AU - Torrieri, Elena
N1 - Publisher Copyright:
© 2024 by the authors.
PY - 2024/11
Y1 - 2024/11
N2 - The mathematical modeling of a combination of non-thermal technologies for E. coli inactivation is of great interest for describing the dynamic behavior of microorganisms in food, with the goal of process control, optimization, and prediction. This research focused on the design and implementation of a mathematical model to predict the effect of power ultrasound (US), high-pressure processing (HPP), and the combination of both non-thermal technologies on the inactivation kinetics of E. coli (DSM682) inoculated in orange juice. Samples were processed by US, HPP, and a combination of both technologies at varying process parameters, and a mathematical model for microbial inactivation was developed using a System Dynamics approach. The results showed that the combination of these technologies exhibited a synergistic effect, resulting in no detectable colony-forming units per mL of juice. The developed model accurately predicted the inactivation of E. coli following the combination of these technologies (R2 = 0.82) and can be used to predict microbial load reduction or optimize it based on process parameters. Additionally, combining both techniques offers a promising approach for extending the shelf life of fresh juices using non-thermal stabilization technology.
AB - The mathematical modeling of a combination of non-thermal technologies for E. coli inactivation is of great interest for describing the dynamic behavior of microorganisms in food, with the goal of process control, optimization, and prediction. This research focused on the design and implementation of a mathematical model to predict the effect of power ultrasound (US), high-pressure processing (HPP), and the combination of both non-thermal technologies on the inactivation kinetics of E. coli (DSM682) inoculated in orange juice. Samples were processed by US, HPP, and a combination of both technologies at varying process parameters, and a mathematical model for microbial inactivation was developed using a System Dynamics approach. The results showed that the combination of these technologies exhibited a synergistic effect, resulting in no detectable colony-forming units per mL of juice. The developed model accurately predicted the inactivation of E. coli following the combination of these technologies (R2 = 0.82) and can be used to predict microbial load reduction or optimize it based on process parameters. Additionally, combining both techniques offers a promising approach for extending the shelf life of fresh juices using non-thermal stabilization technology.
KW - high-pressure processing
KW - mathematical model
KW - non-thermal technologies
KW - numerical simulations
KW - orange juice
KW - ordinary differential equation
KW - power ultrasound
KW - system dynamics
UR - http://www.scopus.com/inward/record.url?scp=85208507935&partnerID=8YFLogxK
U2 - 10.3390/foods13213463
DO - 10.3390/foods13213463
M3 - Article
AN - SCOPUS:85208507935
SN - 2304-8158
VL - 13
JO - Foods
JF - Foods
IS - 21
M1 - 3463
ER -