Microorganisms baroinactivation of germinated mung bean (green gram) seeds |
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Authors: | P Kadlec J Culkova M Houska J Strohalm |
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Institution: | 1. Institute of Chemical Technology Prague , Technicka 5, 166 28 Prague 6, Czech Republic;2. Food Research Institute Prague , Radiova 7, 102 31 Prague 10, Czech Republic |
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Abstract: | It is possible to describe the pressure degradation of microorganisms as being analogous to thermal inactivation. Equation for baroinactivation is derived from thermal death time (TDT) model D p = D pref 10(pref-p)/z p , where D pref is decimal reduction time at the reference pressure (min), p ref is the reference pressure (MPa), z p is the pressure increase (MPa) required to reduce the D p value by a factor of 10. This method was used for the calculation of baroinactivation model parameters of the total number of microorganisms of pressurized germinated mung bean (green gram) seeds (Vigna radiata (L.) Wilczek). Microbial contamination of germinated mung bean (green gram) seeds can be effectively decreased by treatment at a high pressure of 400 MPa, time of pressurization 5 min. |
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Keywords: | High pressure treatment Germination Mung bean Legume consumption Microbiology Baroinactivation model |
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