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Impact of shoulders on the calculus of heat sterilization treatments with different bacterial spores

机译：肩部对不同细菌孢子的热灭菌治疗微积分的影响

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摘要

To date, heat is still the most used technology in food preservation. The calculus of heat treatments is usually based on Bigelow observations i.e. treatment time is an exponential function of the heat treatment temperature. However, a number of researchers have reported deviations from linearity in heat inactivation curves that caused errors in the calculus. This research was designed to evaluate the variability of shoulder length among different sporulated species, the impact of treatment temperature on these shoulders and the relationship between the traditional D_T value and shoulder length. The heat inactivation kinetics of five bacterial spores of importance for the food industry was evaluated. B. weihenstephanensis and B. cereus did not show shoulders and D_T values calculated ranged from 0.99 to 0.23 and from 1.33 to 0.56 respectively at temperatures from 100 to 102.5 °C. On the other side B. subtilis, B. licheniformis and G. stearothermophtius showed shoulders of 1.75-0.42, 1.92-0.43 and 3.22-0.78 and D_T values of 1.52-0.32, 2.12-0.59 and 2.22-0.48 respectively in the range of temperatures tested. From the results obtained it was concluded that the presence and magnitude of shoulders depended on the bacterial spore species, the longest being those on the bacterial spores which showed greatest heat resistance. It has also been proved that shoulder lengths vary with treatment temperature in the same proportion of traditional D_T values, with the relationship Sl/D_T being constant. Thus, an equation which included the constant Sl/D_T was proposed.
机译：迄今为止，热量仍然是食品保存最多的技术。热处理的微积分通常基于Bigelow观察I.e.治疗时间是热处理温度的指数函数。然而，许多研究人员报道了导致微积分中误差的热灭活曲线中的线性度的偏差。该研究旨在评估不同孢子状物种之间的肩长的可变性，处理温度对这些肩部的影响以及传统D_T值与肩长的关系。评估了食品工业重要性五种细菌孢子的热灭活动力学。 B. Weihentephanensis和B. Cereus没有显示在100至102.5°C的温度下分别计算0.99至0.23和1.33至0.56的肩部和D_T值。在另一侧B.枯草芽孢杆菌，B.Licheniformis和G. StearotherMophtius分别在温度范围内显示出1.75-0.42,1.75-0.42,1.22-0.43和3.22-0.78和D_T值的肩部。测试。从获得的结果结论是，肩部的存在和幅度依赖于细菌孢子物种，最长是耐热性最大的细菌孢子。还有证据表明，肩长度随着传统D_T值的相同比例的处理温度而变化，关系SL / D_T是恒定的。因此，提出了包括常数SL / D_T的等式。

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  • 来源
    《Food microbiology》 |2021年第4期|103663.1-103663.8|共8页
  • 作者

    V. Ruiz; R. Alonso; M. Salvador; S. Condon; S. Condon-Abanto;

  • 作者单位

    Departamento de Production Animal y Ciencia de los Alimentos Tecnologla de los alimentos Facultad de Veterinaria Instituto Agroahmentario de Aragon-IA2-(Universidad de Zaragoza-CITA) Zaragoza Spain;

    Departamento de Production Animal y Ciencia de los Alimentos Tecnologla de los alimentos Facultad de Veterinaria Instituto Agroahmentario de Aragon-IA2-(Universidad de Zaragoza-CITA) Zaragoza Spain;

    Departamento de Production Animal y Ciencia de los Alimentos Tecnologla de los alimentos Facultad de Veterinaria Instituto Agroahmentario de Aragon-IA2-(Universidad de Zaragoza-CITA) Zaragoza Spain;

    Departamento de Production Animal y Ciencia de los Alimentos Tecnologla de los alimentos Facultad de Veterinaria Instituto Agroahmentario de Aragon-IA2-(Universidad de Zaragoza-CITA) Zaragoza Spain;

    R&D Department Vnidad Tecnica New Strategies and Food Preservation Techniques Area Centra National de Tecnologla y Seguridad Alimentaria (CNTA) San Adrian Navarra Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Survival curves; Heat resistance; Spore inactivation; Inactivation kinetics;

    机译：生存曲线;耐热性;孢子灭活;灭活动力学;

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