Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Pressure Assisted Mild Thermal Treatment on Inactivation of Escherichia coli ATCC 10536 in Milk Suspension

  • Park, S.H. (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hong, G.P. (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Min, S.G. (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, M.J. (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Published : 2009.06.30
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Abstract

In this study, the influence of pressure assisted mild thermal inactivation (PAMTI) on E. coli ATCC 10536 was examined at 200 MPa and temperature range of $20-50^{\circ}C$. Inactivation rate significantly increased (p<0.05) as temperature and time increased at 200 MPa. The maximum inactivation (7.91 log reduction) was obtained at $50^{\circ}C$ for 30 min under 200 MPa, which meant the complete inactivation of E. coli ATCC 10536. Inactivation kinetics were evaluated with the first order inactivation rate (k), activation energy ($E_a$), thermal death time (TDT), and z value. Kinetic parameters were significantly (p<0.05) influenced by variation temperature of PAMTI. In this study, the synergistic effect of pressure and temperature were found in the inactivation of E. coli ATCC 10536 through PAMTI.

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References

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