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Thermal Death Determination: Design and Evaluation of a Thermoresistometer
Author(s) -
CONDON S.,
LOPEZ P.,
ORIA R.,
SALA F. J.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb03104.x
Subject(s) - bacillus coagulans , bacillus licheniformis , bacillus subtilis , spore , d value , chemistry , chromatography , bacillus (shape) , analytical chemistry (journal) , food science , biology , microbiology and biotechnology , bacteria , fermentation , genetics
The design and performance of a thermoresistometer (TR‐SC) are described. This instrument has a high heating (5.7°C/sec) and cooling rate and can be used to determine spore survival curves at temperatures up to UHT range. Spores can be heated in homogenized foods under constant monitoring of pH ± 0.001 u. pH) and stable temperatures (± 0.1°C). D, values can be determined to 0.008 min. This method takes less time and effort than by capillaries. The fit of D t values to thermal death time curves (TDT) curves is better by the TR‐SC than by the capillary method. Survival and TDT curves for Bacillus licheniformis Bacillus coagulans and Bacillus subtilis were determined in homogenized foods and in McIlvaine buffer at tempertures up to the UHT range.