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Pressure assisted thermal sterilization

Paper ID Volume ID Publish Year Pages File Format Full-Text
19358 43061 2008 5 PDF Available
Title
Pressure assisted thermal sterilization
Abstract

High pressure processing (HPP) can inactivate various types of microorganisms in their vegetative form. However, spores can be resistant to pressures as high as 1000 MPa, which in the absence of heat limits the application of HPP to pasteurization only. A new technology has been recently developed to generate mild pressure by heating the treated liquid food in enclosure. This technology was examined for its ability to inactivate spore forming bacteria (Bacillus cereus and Geobacillus stearothermophilus) to produce a sterile product which retained its original organoleptic characteristics. Results shows that this pressure assisted thermal sterilization process could decrease the decimal reduction time (D-value) and hence, reduce the sterilization temperature significantly. The mild pressure generated assisted spores to germinate allowing the heat to inactivate the germinated spores. Vegetative microorganisms (Saccharomyces cerevisiae and Escherichia coli) were also tested using the technology. However, the effect of this mild pressure on the inactivation was found insignificant.

Keywords
High pressure processing; Thermal sterilization; Bacillus cereus; Geobacillus stearothermophilus; Saccharomyces cerevisiae; Escherichia coli
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Pressure assisted thermal sterilization
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 86, Issue 4, December 2008, Pages 312–316
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us