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Death kinetics of <Emphasis Type="Italic">Escherichia coli</Emphasis> in goat milk and <Emphasis Type="Italic">Bacillus licheniformis</Emphasis> in cloudberry jam treated by ohmic heating
Authors:R Pereira  J Martins  C Mateus  J A Teixeira  A A Vicente
Institution:(1) Centro de Engenharia Biológica, Universidade do Minho, Campus de Gualtar, 4710 — 057 Braga, Portugal
Abstract:The influence of ohmic heating on the death kinetic parameters of Escherichia coli ATCC® 25922 in goat milk and spores of Bacillus licheniformis ATCC® 14580 in cloudberry jam was investigated and compared with that of conventional heating. Ohmic treatment of goat milk shortened the decimal reduction time D in comparison with the D values obtained at conventional treatment. Similarly, the z value, increase of temperature required for a ten-fold reduction of D, was also lower at ohmic treatment. The death kinetics of Bacillus licheniformis ATCC® 14580 spores in cloudberry jam was also studied employing both types of heat treatment. Similar conclusions were obtained for the D values as in the case of goat milk. However, the differences between the z values obtained for ohmic and conventional heating were not significant.
Keywords:ohmic heating            Escherichia coli                      Bacillus licheniformis            spores  death kinetics
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