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...
- 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
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| dc.title.spa.fl_str_mv |
Inactivation of Bacillus licheniformis in liquid coffee extract by microwave heating in domestic oven and precise temperature measurements using an optical fiber sensor |
| title |
Inactivation of Bacillus licheniformis in liquid coffee extract by microwave heating in domestic oven and precise temperature measurements using an optical fiber sensor |
| spellingShingle |
Inactivation of Bacillus licheniformis in liquid coffee extract by microwave heating in domestic oven and precise temperature measurements using an optical fiber sensor 62 Ingeniería y operaciones afines / Engineering microwave coffee extract Bacillus licheniformis inactivation microondas extracto de café Bacillus licheniformis inactivación |
| 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_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_sort |
Inactivation of Bacillus licheniformis in liquid coffee extract by microwave heating in domestic oven and precise temperature measurements using an optical fiber sensor |
| dc.creator.fl_str_mv |
Sierra Lopera, Leidy Maritza Ciro Velasquez, Héctor José Torres Trujillo, Pedro Ignacio Montoya Campuzano, Olga Inés |
| dc.contributor.author.spa.fl_str_mv |
Sierra Lopera, Leidy Maritza Ciro Velasquez, Héctor José Torres Trujillo, Pedro Ignacio Montoya Campuzano, Olga Inés |
| dc.subject.ddc.spa.fl_str_mv |
62 Ingeniería y operaciones afines / Engineering |
| topic |
62 Ingeniería y operaciones afines / Engineering microwave coffee extract Bacillus licheniformis inactivation microondas extracto de café Bacillus licheniformis inactivación |
| dc.subject.proposal.spa.fl_str_mv |
microwave coffee extract Bacillus licheniformis inactivation microondas extracto de café Bacillus licheniformis inactivación |
| 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. |
| publishDate |
2017 |
| dc.date.issued.spa.fl_str_mv |
2017-01-01 |
| dc.date.accessioned.spa.fl_str_mv |
2019-07-02T18:16:04Z |
| dc.date.available.spa.fl_str_mv |
2019-07-02T18:16:04Z |
| dc.type.spa.fl_str_mv |
Artículo de revista |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_6501 |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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Text |
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http://purl.org/redcol/resource_type/ART |
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http://purl.org/coar/resource_type/c_6501 |
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publishedVersion |
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ISSN: 2346-2183 |
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https://repositorio.unal.edu.co/handle/unal/60416 |
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http://bdigital.unal.edu.co/58748/ |
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ISSN: 2346-2183 |
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https://repositorio.unal.edu.co/handle/unal/60416 http://bdigital.unal.edu.co/58748/ |
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spa |
| language |
spa |
| dc.relation.spa.fl_str_mv |
https://revistas.unal.edu.co/index.php/dyna/article/view/51468 |
| dc.relation.ispartof.spa.fl_str_mv |
Universidad Nacional de Colombia Revistas electrónicas UN Dyna Dyna |
| dc.relation.references.spa.fl_str_mv |
Sierra Lopera, Leidy Maritza and Ciro Velasquez, Héctor José and Torres Trujillo, Pedro Ignacio and Montoya Campuzano, Olga Inés (2017) Inactivation of Bacillus licheniformis in liquid coffee extract by microwave heating in domestic oven and precise temperature measurements using an optical fiber sensor. DYNA, 84 (200). pp. 302-308. ISSN 2346-2183 |
| dc.rights.spa.fl_str_mv |
Derechos reservados - Universidad Nacional de Colombia |
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http://purl.org/coar/access_right/c_abf2 |
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Atribución-NoComercial 4.0 Internacional |
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http://creativecommons.org/licenses/by-nc/4.0/ |
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info:eu-repo/semantics/openAccess |
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Atribución-NoComercial 4.0 Internacional Derechos reservados - Universidad Nacional de Colombia http://creativecommons.org/licenses/by-nc/4.0/ http://purl.org/coar/access_right/c_abf2 |
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openAccess |
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application/pdf |
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Universidad Nacional de Colombia (Sede Medellín). Facultad de Minas. |
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Universidad Nacional de Colombia |
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repositorio_nal@unal.edu.co |
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Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Sierra Lopera, Leidy Maritza9ed7c260-45de-4168-aef6-620b9040bcad300Ciro Velasquez, Héctor Joséedf1583a-9c4a-40d0-b289-2471275188f9300Torres Trujillo, Pedro Ignacio5dd664ba-76e6-4ce5-8a6f-ff197b329e62300Montoya Campuzano, Olga Inés9ffdcddd-2fcf-4665-9cb0-67951d08be8c3002019-07-02T18:16:04Z2019-07-02T18:16:04Z2017-01-01ISSN: 2346-2183https://repositorio.unal.edu.co/handle/unal/60416http://bdigital.unal.edu.co/58748/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.En este estudio se evalúa la inactivación de Bacillus licheniformis en extractos líquidos de café usando calentamiento por microondas. Para lograr medidas precisas de temperatura, se desarrolló y calibró un sensor de fibra óptica para medir en tiempo real e in situ la temperatura del extracto. Usando un diseño central compuesto, se evaluaron diferentes condiciones de tiempo de proceso, niveles de potencia y volumen de muestra; además, fue evaluado la concentración de solidos solubles del extracto de café y la posición de la muestra en la cavidad del microondas. Adicionalmente, se evalúan las propiedades fisicoquímicas y sensoriales del producto. Los resultados muestran que la mayor reducción del microorganismo ocurre con un tiempo de proceso de 19 segundos, nivel de potencia 6, volumen de muestra 11 mL y que la más alta destrucción biológica ocurre en el centro del horno.application/pdfspaUniversidad Nacional de Colombia (Sede Medellín). Facultad de Minas.https://revistas.unal.edu.co/index.php/dyna/article/view/51468Universidad Nacional de Colombia Revistas electrónicas UN DynaDynaSierra Lopera, Leidy Maritza and Ciro Velasquez, Héctor José and Torres Trujillo, Pedro Ignacio and Montoya Campuzano, Olga Inés (2017) Inactivation of Bacillus licheniformis in liquid coffee extract by microwave heating in domestic oven and precise temperature measurements using an optical fiber sensor. DYNA, 84 (200). pp. 302-308. ISSN 2346-218362 Ingeniería y operaciones afines / Engineeringmicrowavecoffee extractBacillus licheniformisinactivationmicroondasextracto de caféBacillus licheniformisinactivaciónInactivation of Bacillus licheniformis in liquid coffee extract by microwave heating in domestic oven and precise temperature measurements using an optical fiber sensorArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTORIGINAL51468-322205-2-PB.pdfapplication/pdf698981https://repositorio.unal.edu.co/bitstream/unal/60416/1/51468-322205-2-PB.pdf613249334e048ca4aed5e31582aee89fMD51THUMBNAIL51468-322205-2-PB.pdf.jpg51468-322205-2-PB.pdf.jpgGenerated Thumbnailimage/jpeg9835https://repositorio.unal.edu.co/bitstream/unal/60416/2/51468-322205-2-PB.pdf.jpgda5505d2a87a8372d27ad238cbd3a1ceMD52unal/60416oai:repositorio.unal.edu.co:unal/604162023-04-06 23:06:00.466Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co |