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Evaluación del efecto de factores intrínsecos de una matriz líquida sobre la inactivación microbiana mediante la aplicación de ultrasonido de alta intensidad.

dc.contributor.advisorKlotz Ceberio, Bernadette
dc.contributor.advisorAguilar Rivera, Catalina
dc.contributor.authorMejía Cano, Angélica María
dc.date.accessioned2013-03-15T22:10:43Z
dc.date.available2013-03-15T22:10:43Z
dc.date.created2012
dc.date.issued2013-03-15
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dc.identifier.citationZuo, J.Y., Kn9oerzer, K., Mawson, R., Kentish, S. y Ashokkumar, M. (2009). The pasting properties of sonicated waxy rice starch suspensions. Ultrasonic sonochemistry, 16: 462-468.
dc.identifier.urihttp://hdl.handle.net/10818/6372
dc.description126 páginas.
dc.description.abstractEl ultrasonido de alta intensidad (UAI), se perfila como una tecnología promisoria para la conservación de alimentos. Sin embargo, hacen falta estudios sistemáticos del efecto de propiedades intrínsecas del medio sobre la efectividad de los tratamientos que permitan determinar su potencial de aplicación real. En este trabajo se evaluó el efecto del UAI sobre tres cepas microbianas de importancia en alimentos y con características diferenciales a nivel de pared celular: Listeria monocytogenes, Escherichia coli y Saccharomyces cerevisiae, y se determinó la influencia de diferentes condiciones intrínsecas del medio (glucosa, NaCl, grasa y pH) sobre la inactivación microbiana. Los resultados mostraron que la concentración celular de L. monocytogenes, E. coli y S. cereviciae, se redujo luego de 10 minutos de tratamiento y se encontró que los factores intrínsecos del medio ejercen un efecto significativo sobre la cinética de inactivación microbiana por ultrasonido. Nota: Para consultar la carta de autorización de publicación de este documento por favor copie y pegue el siguiente enlace en su navegador de internet: http://hdl.handle.net/10818/8779es_CO
dc.language.isospaes_CO
dc.publisherUniversidad de La Sabana
dc.sourceUniversidad de La Sabana
dc.sourceIntellectum Repositorio Universidad de La Sabana
dc.subjectUltrasonido en biologíaes_CO
dc.subjectAlimentos -- Preservaciónes_CO
dc.subjectMicrobiologíaes_CO
dc.titleEvaluación del efecto de factores intrínsecos de una matriz líquida sobre la inactivación microbiana mediante la aplicación de ultrasonido de alta intensidad.es_CO
dc.typemasterThesis
dc.publisher.programMaestría en Diseño y Gestión de Procesos
dc.publisher.departmentFacultad de Ingeniería
dc.identifier.localTE05792
dc.identifier.local159383
dc.type.localTesis de maestría
dc.type.hasVersionpublishedVersion
dc.rights.accessRightsopenAccess
dc.creator.degreeMagister en Diseño y Gestión de Procesos


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