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...

Full description

Autores:

Sierra Lopera, Leidy Maritza
Ciro Velasquez, Héctor José
Torres Trujillo, Pedro Ignacio
Montoya Campuzano, Olga Inés

Tipo de recurso:

Article of journal

Fecha de publicación:

2017

Institución:

Universidad Nacional de Colombia

Repositorio:

Universidad Nacional de Colombia

Idioma:

spa

OAI Identifier:

oai:repositorio.unal.edu.co:unal/60416

Acceso en línea:

https://repositorio.unal.edu.co/handle/unal/60416
http://bdigital.unal.edu.co/58748/

Palabra clave:

62 Ingeniería y operaciones afines / Engineering
microwave
coffee extract
Bacillus licheniformis
inactivation
microondas
extracto de café
Bacillus licheniformis
inactivación

Rights

openAccess

License

Atribución-NoComercial 4.0 Internacional