Death kinetics of Escherichia coli in goat milk and Bacillus licheniformis in cloudberry jam treated by ohmic heating
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R. Pereira
,
J. Martins
Abstract
The influence of ohmic heating on the death kinetic parameters of Escherichia coli ATCC® 25922 in goat milk and spores of Bacillus licheniformis ATCC® 14580 in cloudberry jam was investigated and compared with that of conventional heating. Ohmic treatment of goat milk shortened the decimal reduction time D in comparison with the D values obtained at conventional treatment. Similarly, the z value, increase of temperature required for a ten-fold reduction of D, was also lower at ohmic treatment. The death kinetics of Bacillus licheniformis ATCC® 14580 spores in cloudberry jam was also studied employing both types of heat treatment. Similar conclusions were obtained for the D values as in the case of goat milk. However, the differences between the z values obtained for ohmic and conventional heating were not significant.
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© 2007 Institute of Chemistry, Slovak Academy of Sciences
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Artikel in diesem Heft
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- Thermodynamic possibilities and constraints of pure hydrogen production by a chromium, nickel, and manganese-based chemical looping process at lower temperatures
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- Topochemical models for anti-HIV activity of 1-alkoxy-5-alkyl-6-(arylthio)uracils
- Acidity, lipophilicity, solubility, absorption, and polar surface area of some ACE inhibitors
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