Mathematical modelling of microbial growth in packaged refrigerated orange juice treated with chemical preservatives

ANDRES S. , GIANNUZZI L. , ZARITZKY N.

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2001 vol. 66 p. 724 - 728

0022-1147

Microbial flora of refrigerated orange juice was analyzed during storage at 10 8C and the effects of the following factors were discussed: 1) the previous washing process of the orange peel, 2) the different levels of the added preservatives (citric acid, ascorbic acid, potassium sorbate, sodium benzoate), 3) the gaseous permeabilities of the packaging film. Gompertz equation was applied to model molds and yeasts growth for the different treatments and packaging conditions. The washing procedure with sodium hypochlorite extend 2 - 3 d the storage life of the juice (time to reach microbial counts of 106 CFU/ml) in both packaging films. The use of organic acids and potassium sorbate or sodium benzoate (1.66 - 6.94 mM) led to storage life values > 11 d in polyethylene and . 20 d in the low gaseous permeability film, maintaining good sanitary conditions.