Premium
EFFECT OF HIGH HYDROSTATIC PRESSURE ON SPORES OF GEOBACILLUS STEAROTHERMOPHILUS SUSPENDED IN SOYMILK
Author(s) -
ESTRADAGIRÓN YOKIUSHIRDHILGILMARA,
GUERREROBELTRÁN JOSÉ A.,
SWANSON BARRY G.,
BARBOSACÁNOVAS GUSTAVO V.
Publication year - 2007
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2007.00141.x
Subject(s) - geobacillus stearothermophilus , spore , hydrostatic pressure , chemistry , food science , high pressure , thermophile , microbiology and biotechnology , biochemistry , biology , enzyme , thermodynamics , engineering physics , engineering , physics
The inactivation of Geobacillus stearothermophilus spores (ATCC 7953) inoculated in soymilk was investigated using high hydrostatic pressure (550, 585 and 620 MPa) in combination with temperature (70, 80 and 90C) for selected times (2 s to 15 min). Inactivation of spores occurred at all selected treatments. Less than 10 CFU/mL of G. stearothermophilus were observed after 7 min of treatment at 620 MPa and 90C. An increase in the inactivation rate constant, at the highest pressure, was observed, resulting in a decrease in D values at all temperatures. D values were calculated as 10.6, 6.2 and 3.5 min for 70, 80 and 90C, respectively after pressurization at 620 MPa. z p values decreased as temperature increased with values ranging from 142 to 238 MPa. The activation energy required for inactivation of G. stearothermophilus spores in soymilk, at the selected treatments, was in the range of 37.9–57.4 kJ/mol.