Resumen

MEDINA DE SALCEDO, Zoraida; SULBARAN DE FERRER, Betzabé; FERRER OCANDO, Alexis  y  OJEDA DE RODRIGUEZ, Graciela. Resistencia térmica de levaduras en jugo de naranja a diferentes concentraciones de sólidos solubles. ALAN [online]. 2001, vol.51, n.2, pp.167-172. ISSN 0004-0622.

Thermal resistance of yeasts in orange juice at different concentrations of soluble solids. Thermal decimal reduction time (D) of Rhodotorula rubra (R. rubra) and Candida intermedia (C. intermedia) at 63, 64, 65, 66 and 67ºC was studied, at soluble solids concentrations of 12, 36 and 52 ºBrix in orange juice. Experiments were conducted according to Stumbo method. D values for R. rubra were obtained in a range of 3.1 s for D 67ºC at 36 ºBrix as a minimum to 209 s at 64ºC and 52 ºBrix as a maximum. For C. intermedia, the minimum D value was 3.2 s at 64ºC and 12 ºBrix and the maximum was 6 s at 64ºC and 52 ºBrix. It can be noticed that as the concentration of soluble solids increases, the thermal resistance of the yeasts increases. R. rubra exhibits its highest thermal resistance at 52 ºBrix for all temperatures. C. intermedia shows more osmotolerancy that R. rubra but it is more sensitive to heat at high sugar concentrations

Palabras clave : Thermal death time; soluble solids; yeasts; orange juice.