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Thermal Inactivation Kinetics of Food‐borne Yeasts
Author(s) -
TÖRÖK T.,
KING A.D.
Publication year - 1991
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.1365-2621.1991.tb07961.x
Subject(s) - kinetics , enthalpy , arrhenius plot , activation energy , thermodynamics , arrhenius equation , chemistry , thermal , entropy of activation , d value , food science , reaction rate constant , physics , quantum mechanics
The thermal inactivation kinetics of three food‐borne yeasts from heat‐treated products‐two Sacc. cerevisiae and one Zygosacc. rouxii ‐hsve been determined. Thermal treatment and evaluation of results were carried out according to the dynamic heat destruction method. Results for 0.5% (w/w) glucose as heating medium expressed in D 55 values were 1.05, 2.67 and 0.16 min, respectively. The respective z values were 4.00, 6.23 and 5.55°C. The apparent activation energy for heat destruction calculated from the Arrhenius plot for the three yeasts were 5.05*10 5 , 3.61*10 5 and 3.60*10 5 Jmol ‐1 . Applying Eyring's theory of absolute reaction rates for thermal destruction, values for enthalpy and entropy of activation could be calculated.