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Quantification of spore resistance for assessment and optimization of heating processes: A never-ending story

机译：量化孢子抗性以评估和优化加热过程：永无止境的故事

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摘要

The assessment and optimization of food heating processes require knowledge of the thermal resistance of target spores. Although the concept of spore resistance may seem simple, the establishment of a reliable quantification system for characterizing the heat resistance of spores has proven far more complex than imagined by early researchers. This paper points out the main difficulties encountered by reviewing the historical works on the subject.rnDuring an early period, the concept of individual spore resistance had not yet been considered and the resistance of a strain of spore-forming bacterium was related to a global population regarded as alive or dead. A second period was opened by the introduction of the well-known D parameter (decimal reduction time) associated with the previously introduced z-concept. The present period has introduced three new sources of complexity: consideration of non log-linear survival curves, consideration of environmental factors other than temperature, and awareness of the variability of resistance parameters. The occurrence of non log-linear survival curves makes spore resistance dependent on heating time. Consequently, spore resistance characterisation requires at least two parameters. While early resistance models took only heating temperature into account, new models consider other environmental factors such as pH and water activity ("horizontal extension"). Similarly the new generation of models also considers certain environmental factors of the recovery medium for quantifying "apparent heat resistance" ("vertical extension").rnBecause the conventional F-value is no longer additive in cases of non log-linear survival curves, the decimal reduction ratio should be preferred for assessing the efficiency of a heating process.
机译：食品加热过程的评估和优化需要了解目标孢子的热阻。尽管抗孢子的概念似乎很简单，但事实证明，建立可靠的表征孢子耐热性的定量系统比早期研究人员想象的要复杂得多。本文指出了回顾这一主题的历史著作时遇到的主要困难。rn在早期，尚未考虑到单个孢子抗性的概念，并且一株孢子形成细菌的抗性与全球人群有关。被认为是活的还是死的。通过引入与先前引入的z概念相关的众所周知的D参数（十进制减少时间）来打开第二个周期。当前阶段引入了三种新的复杂性来源：考虑非对数线性生存曲线，考虑温度以外的环境因素以及对电阻参数变化的认识。非线性对数生存曲线的出现使得孢子抗性取决于加热时间。因此，孢子抗性表征需要至少两个参数。尽管早期的电阻模型仅考虑加热温度，但新模型考虑了其他环境因素，例如pH和水活度（“水平扩展”）。同样，新一代模型还考虑了回收介质的某些环境因素，以量化“表观耐热性”（“垂直扩展”）。rn由于在非对数线性生存曲线的情况下常规F值不再可加，为了评估加热过程的效率，应首选小数减少率。

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  • 来源
    《Food microbiology》 |2010年第5期|568-572|共5页
  • 作者

    P. Mafart; I. Leguerinel; O. Couvert; L. Coroller;

  • 作者单位

    Universite de Bretagne Occidentale, UMT Physiopt, Laboratoire Universitaire de Biodiversite et d' Ecologie Microbienne 6, rue de l'Universite, 29334 Quimper, France;

    Universite de Bretagne Occidentale, UMT Physiopt, Laboratoire Universitaire de Biodiversite et d' Ecologie Microbienne 6, rue de l'Universite, 29334 Quimper, France;

    Universite de Bretagne Occidentale, UMT Physiopt, Laboratoire Universitaire de Biodiversite et d' Ecologie Microbienne 6, rue de l'Universite, 29334 Quimper, France;

    Universite de Bretagne Occidentale, UMT Physiopt, Laboratoire Universitaire de Biodiversite et d' Ecologie Microbienne 6, rue de l'Universite, 29334 Quimper, France;

  • 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

    spore; heat resistance; F-value; heating process;

    机译：孢子;耐热性;F值加热过程;

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