Title of article :
Kinetic studies on the high pressure carbon dioxide inactivation of Salmonella typhimurium Original Research Article
Author/Authors :
Osman Erkmen، نويسنده , , Hasan Karaman، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2001
Abstract :
Inactivation kinetics (D and z values) of Salmonella typhimurium under high pressure carbon dioxide (HPCD) from 1.51 to 7.56 MPa at 35°C was investigated in model solutions of brain heart infusion broth (BHIB) and physiological saline (PS). The come-up time to reach a pressure exerts an important effect on the survival of S. typhimurium. The inactivation rates increased with pressure, suspending medium and exposure time. Inactivation followed first order reaction kinetics, with specific inactivation rates (k) and decimal reduction times (D) that varied from 0.0975 to 1.5561 min−1 and from 23.63 to 1.48 min, respectively. The pressure dependence of the S. typhimurium specific inactivation rates can be described by the zp value depending on the model solutions BHIB and PS.
Keywords :
High pressure carbon dioxide , Inactivation kinetics , Salmonella typhimurium
Journal title :
Journal of Food Engineering
Journal title :
Journal of Food Engineering