KINETIC-PARAMETERS FOR INACTIVATION OF BACILLUS-STEAROTHERMOPHILUS AT HIGH-TEMPERATURES

被引：52

作者：

DAVID, JRD ^{[1
]}

MERSON, RL ^{[1
]}

机构：

[1] UNIV CALIF DAVIS, DEPT FOOD SCI & TECHNOL, DAVIS, CA 95616 USA

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06793.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High temperature thermal death parameters for Bacillus stearothermophilus TH24 (NCDO 1096) spores in water were determined using a computer‐controlled reactor. The equipment produced and recorded accurate, reproducible square‐wave temperature transients during very short heating times (−0.1 sec). Survivor curves and the phantom thermal death time (TDT) curve between 130°C and 155°C from reactor data were compared to results from oilbath‐heated capillary tubes between 115°C and 135°C. The TDT curve was nonlinear in the high temperature range but could be described by two lines with z = 9.3C° for temperatures between 115°C and 145°C and z = 16.9C° for temperatures above 145°C. An Arrhenius plot did not represent the data better. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：488 / +

页数：1

共 41 条

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