Inactivation of Bacillus licheniformis in liquid coffee extract by microwave heating in domestic oven and precise temperature measurements using an optical fiber sensor
This study evaluates the inactivation of Bacillus licheniformis in liquid coffee extract using heating microwaves. To achieve accurate measurements of temperatures, an optical fiber sensor was developed and calibrated for real-time and in situ measurements of the extract. Using a central composite d...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universidad Nacional de Colombia
2017-01-01
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| Series: | Dyna |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/dyna/article/view/51468 |
| _version_ | 1819123727474884608 |
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| author | Leidy Maritza Sierra Lopera Héctor José Ciro Velasquez Pedro Ignacio Torres Trujillo Olga Inés Montoya Campuzano |
| author_facet | Leidy Maritza Sierra Lopera Héctor José Ciro Velasquez Pedro Ignacio Torres Trujillo Olga Inés Montoya Campuzano |
| author_sort | Leidy Maritza Sierra Lopera |
| collection | DOAJ |
| description | This study evaluates the inactivation of Bacillus licheniformis in liquid coffee extract using heating microwaves. To achieve accurate measurements of temperatures, an optical fiber sensor was developed and calibrated for real-time and in situ measurements of the extract. Using a central composite design, the effects of the processing time, power levels and sample volume were evaluated together with the concentration of the soluble solids of the liquid coffee extract and the position of the sample in the microwave cavity. In addition, the physicochemical and sensory properties of the product were evaluated. The results indicate that the greatest reduction of the microorganism occurred when the processing time was 19 seconds at a power level of 6 using a sample volume of 11 mL and that the highest biological destruction occurs when the sample is placed in the center of the microwave cavity. |
| first_indexed | 2024-12-22T07:12:57Z |
| format | Article |
| id | doaj.art-791e06dc580943cb9227820e60809f35 |
| institution | Directory Open Access Journal |
| issn | 0012-7353 2346-2183 |
| language | English |
| last_indexed | 2024-12-22T07:12:57Z |
| publishDate | 2017-01-01 |
| publisher | Universidad Nacional de Colombia |
| record_format | Article |
| series | Dyna |
| spelling | doaj.art-791e06dc580943cb9227820e60809f352022-12-21T18:34:28ZengUniversidad Nacional de ColombiaDyna0012-73532346-21832017-01-018420030230810.15446/dyna.v84n200.5146844984Inactivation of Bacillus licheniformis in liquid coffee extract by microwave heating in domestic oven and precise temperature measurements using an optical fiber sensorLeidy Maritza Sierra LoperaHéctor José Ciro VelasquezPedro Ignacio Torres TrujilloOlga Inés Montoya CampuzanoThis study evaluates the inactivation of Bacillus licheniformis in liquid coffee extract using heating microwaves. To achieve accurate measurements of temperatures, an optical fiber sensor was developed and calibrated for real-time and in situ measurements of the extract. Using a central composite design, the effects of the processing time, power levels and sample volume were evaluated together with the concentration of the soluble solids of the liquid coffee extract and the position of the sample in the microwave cavity. In addition, the physicochemical and sensory properties of the product were evaluated. The results indicate that the greatest reduction of the microorganism occurred when the processing time was 19 seconds at a power level of 6 using a sample volume of 11 mL and that the highest biological destruction occurs when the sample is placed in the center of the microwave cavity.https://revistas.unal.edu.co/index.php/dyna/article/view/51468microwavecoffee extractBacillus licheniformisinactivation |
| spellingShingle | Leidy Maritza Sierra Lopera Héctor José Ciro Velasquez Pedro Ignacio Torres Trujillo Olga Inés Montoya Campuzano Inactivation of Bacillus licheniformis in liquid coffee extract by microwave heating in domestic oven and precise temperature measurements using an optical fiber sensor Dyna microwave coffee extract Bacillus licheniformis inactivation |
| title | Inactivation of Bacillus licheniformis in liquid coffee extract by microwave heating in domestic oven and precise temperature measurements using an optical fiber sensor |
| title_full | Inactivation of Bacillus licheniformis in liquid coffee extract by microwave heating in domestic oven and precise temperature measurements using an optical fiber sensor |
| title_fullStr | Inactivation of Bacillus licheniformis in liquid coffee extract by microwave heating in domestic oven and precise temperature measurements using an optical fiber sensor |
| title_full_unstemmed | Inactivation of Bacillus licheniformis in liquid coffee extract by microwave heating in domestic oven and precise temperature measurements using an optical fiber sensor |
| title_short | Inactivation of Bacillus licheniformis in liquid coffee extract by microwave heating in domestic oven and precise temperature measurements using an optical fiber sensor |
| title_sort | inactivation of bacillus licheniformis in liquid coffee extract by microwave heating in domestic oven and precise temperature measurements using an optical fiber sensor |
| topic | microwave coffee extract Bacillus licheniformis inactivation |
| url | https://revistas.unal.edu.co/index.php/dyna/article/view/51468 |
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