Investigation of the shelf life of fruit yogurts as a function of the treatment of flavoring substances

Kapcsándi Viktória and Hanczné Lakatos Erika: Investigation of the shelf life of fruit yogurts as a function of the treatment of flavoring substances. In: Élelmiszervizsgálati közlemények, (67) 1. pp. 3304-3314. (2021)

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Abstract

Milk and dairy products represent one of the foundations of the human diet because of their valuable ingredients and pleasant sensory properties. The aim of our research was to investigate how different heat treatment processes (microwave irradiation, drying) affect the shelf life of dairy products (yogurt) from a microbiological point of view. In the course of our measurements, the effects of the different heat treatment parameters of the flavoring substances used in the production of the products (apples, bananas) on the microbiological properties of the products and, thus, on their shelf life were investigated. In our experiments, conventional drying (55 °C, 24 hours) and microwave irradiation technology (800 W, 55 °C, 10 min) were used as treatment forms of the additives. Comparisons were made in terms of microbiological parameters (total viable count, yeast/mold count and E. coli/coliform count). Based on our results, we believe that the drying process can ensure microbiological safety in food production if the air circulating in the equipment has adequate hygienic properties. The microwave irradiation technology can be used successfully to inhibit microbes in foods, in this case fruits. However, the same treatment parameters cannot be applied to different fruits.

Item Type: Article
Other title: Gyümölcsjoghurtok eltarthatóságának vizsgálata az ízesítőanyagok kezeléseinek függvényében
Journal or Publication Title: Élelmiszervizsgálati közlemények
Date: 2021
Volume: 67
Number: 1
ISSN: 0422-9576
Page Range: pp. 3304-3314
Language: English
Publisher: WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Place of Publication: Budapest
Related URLs: http://acta.bibl.u-szeged.hu/79016/
DOI: 10.52091/JFI-2021/1-3-ENG
Uncontrolled Keywords: Élelmiszervizsgálat, Élelmiszerbiztonság, Élelmiszeripari technológia, Tejtermékek, Gyümölcsjoghurt, Mikrobiológia
Additional Information: Bibliogr.: p. 3313-3314. ; ill. ; összefoglalás angol nyelven
Subjects: 02. Engineering and technology
02. Engineering and technology > 02.10. Other engineering and technologies
02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages
Date Deposited: 2023. Jul. 13. 10:52
Last Modified: 2023. Aug. 26. 08:05
URI: http://acta.bibl.u-szeged.hu/id/eprint/79412

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