Fulltext

An insight on the relationship between food compressibility and microbial inactivation during high pressure processing

Fauzi NA 1 , Farid MM 2 , Silva F 2

Affiliations 

  • 1 Faculty of Engineering Technology, Universiti Tun Hussein Onn Malaysia, 86400 Parit Raja, Johor Malaysia
  • 2 Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland, 1142 New Zealand
J Food Sci Technol, 2017 Mar;54(3):802-809.
PMID: 28298695 DOI: 10.1007/s13197-017-2526-7

Abstract

This paper investigates the effect of high pressure liquid food compressibility onS. cerevisaeinactivation. Honey with various adjusted sugar with different values of compressibility was selected as a model food.S. cerevisiaecells in different honey concentrations (0-80°Brix), 600 MPa (at ambient temperature) showed an increasing resistance to inactivation with increasing °Brix.D-values ofS. cerevisiaeat 200, 400 and 600 MPa, for 20 min/80°Brix were 136.99 ± 7.97, 29.24 ± 6.44 and 23.47 ± 0.86 min, respectively. TheseD-values resulted the Z
p
-value of 526 ± 39 MPa. A significant correlation (p 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

MeSH terms
Similar publications