Kinetic studies on high-pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices

摘要: Abstract Bacillus stearothermophilus spores ATCC 7953 can effectively be inactivated by high-pressure treatment, but only if it is applied at elevated temperatures; however, these temperatures are much lower compared to the temperature level used in heat inactivation under atmospheric pressure. Temperature and pressure a range between 60 120°C 50–600 MPa were inactivate suspended mashed broccoli cocoa mass. Utilizing an empirical mathematical model, derived from nth order kinetics, survival curves of spore strain investigated could described accurately. The model predict impact combined action on reduction. It was demonstrated that B. improved with increasing treatment intensity. Beside intrinsic microbial mechanisms, role pressure-induced shift crystallization fat mass discussed.