| Revista: | Brazilian archives of biology and technology |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000392650 |
| ISSN: | 1516-8913 |
| Autores: | Longhi, Daniel Angelo1 Tremarin, Andreia1 Carciofi, Bruno Augusto Mattar1 Laurindo, Joao Borges1 Aragao, Glaucia Maria Falcao de1 |
| Instituciones: | 1Universidade Federal de Santa Catarina, Departamento de Engenharia Quimica e Engenharia de Alimentos, Florianopolis, Santa Catarina. Brasil |
| Año: | 2014 |
| Periodo: | Nov-Dic |
| Volumen: | 57 |
| Número: | 6 |
| Paginación: | 971-978 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Analítico, descriptivo |
| Resumen en inglés | The aim of this study was to establish primary and secondary models to describe the growth kinetics of Byssochlamys fulva on solidified apple juice at different temperature s. B. fulva was inoculated on solidified apple juice at 10, 15, 20, 25 and 30 °C. Linear-with-brea kpoint, Baranyi and Roberts, and Huang primary models (without upper asymptote) were fitted to the data, and they showed good ability to describe the growth kinetics. B. fulva showed longer adaptation time on apple juice than o n culture medium, but growth rates were similar as reported in the literature. The dependence of μ max and λ parameters on temperature was described with Square Root and Arrhenius-Davey secondary models, respectively. These models were important to establish process/storage conditions and apple juice shelf life |
| Disciplinas: | Biología, Química |
| Palabras clave: | Hongos, Química de alimentos, Crecimiento, Byssochlamys fulva, Modelos matemáticos, Microbiología |
| Keyword: | Biology, Chemistry, Fungi, Food chemistry, Growth, Byssochlamys fulva, Mathematical modelling, Microbiology |
| Texto completo: | Texto completo (Ver PDF) |
