Abstract
To the knowledge of the investigators, this is the first report of the establishment, validation, and application of a model that quantifies the effects of relevant physicochemical properties namely, pH (2.0–8.0), soluble solids (SS, 0.0–70.0 °Brix from sucrose), insoluble solids (IS, 0.0–3.0% wt/vol cellulose), and ascorbic acid (AA, 0–1000 mg/L) on the UV-C inactivation kinetic parameter, decimal reduction dose (DUV-C), of a UV-C resistant spoilage yeast in simulated fruit juice (SFJ). Cryptococcus albidus (LJY1) was grown to mid-stationary phase and thereafter suspended in SFJs with varying combinations of physicochemical properties as determined by a Rotatable Central Composite Design. Response Surface Modelling showed that the individual linear effects of all variables significantly (P < 0.05) influenced DUV-C. Only the individual quadratic effect AA2 significantly influenced the response. The interaction effects namely, (pH × IS) and (SS × AA) also significantly influenced DUV-C. The established model overestimated the DUV-C value by 54.88 to 139.62%, which could result in overly severe predicted process schedules. However, application in the processing and finished product quality evaluations showed that the model may be used as a food processing technique for a tested real orange juice sample.
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