Severity: Warning
Message: file_get_contents(https://...@pubfacts.com&api_key=b8daa3ad693db53b1410957c26c9a51b4908&a=1): Failed to open stream: HTTP request failed! HTTP/1.1 429 Too Many Requests
Filename: helpers/my_audit_helper.php
Line Number: 176
Backtrace:
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 176
Function: file_get_contents
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 250
Function: simplexml_load_file_from_url
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 3122
Function: getPubMedXML
File: /var/www/html/application/controllers/Detail.php
Line: 575
Function: pubMedSearch_Global
File: /var/www/html/application/controllers/Detail.php
Line: 489
Function: pubMedGetRelatedKeyword
File: /var/www/html/index.php
Line: 316
Function: require_once
Recently, unconventional techniques like induced electric field (IEF) for continuous pasteurization of liquid food have received great attention. In this study, the effect of IEF on temperature rise, microbiological and quality characteristics of bayberry juice was investigated. Voltage, current, and flow rate affected the terminal temperature. Both IEF (600 V, 4 L/h; 700 V, 6 L/h) and thermal pasteurization (95 °C, 2 min) completely inactivated total plate count, coliforms, yeast and mold in bayberry juice. The pH, total soluble solid and titratable acidity did not vary significantly post-IEF, but conductivity changed slightly. IEF-treated samples exhibited the lowest ΔE values without exceeding 3. Thermal pasteurization (95 °C, 2 min) scored the lowest in color, flavor, odor, and acceptance. GC-MS results demonstrated a significant increase in the content of total volatile compounds following IEF treatments, with the maximum increment reaching 10.65 %. Generally, IEF is a potential technology for processing liquid beverages.
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Source |
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http://dx.doi.org/10.1016/j.foodchem.2024.141137 | DOI Listing |
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