Effects of combined shear and thermal forces on destruction of Microbacterium lacticum

Applied and Environmental Microbiology

Volumn 65, Issue 10, 1999, Pages 4464-4469

  Bulut, S ^a   Waites, W M ^a   Mitchell, J R ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

GELATIN;

ARTICLE; BACTERICIDAL ACTIVITY; BACTERIUM; HEAT TOLERANCE; NONHUMAN; SHEAR STRESS; WATER CONTENT;

BACTERIA (MICROORGANISMS); MICROBACTERIUM LACTICUM;

EID: 0032871702     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.65.10.4464-4469.1999     Document Type: Article

References (23)

1. Akay, G. 1998. Flow-induced phase inversion in the intensive processing of concentrated emulsions. Chem. Eng. Sci. 53:203-223.
2. Bouveresse, J. A., O. Cerf, S. Guilbert, and J. C. Cheftel. 1982. Influence of extrusion cooking on the thermal destruction of Bacillus stearothermophilus spores in a starch-protein-sucrose mix. Lebensm.-Wiss. Technol. 15:135-138.
3. Bouvier, J. M., and M. Gelus. 1994. Apport des Mesures en ligne à l'analyse du procédé de cussion-extrusion, p. 325-354. In P. Colonna and G. Della Valle (ed.), La cussion extrusion. Technique et Documentation Lavoisier, Paris, France.
4. Cheftel, J. C. 1994. Destruction de microorganismes par cussion-extrusion, p. 232-250. In P. Colonna and G. Della Valle (ed.), La cussion extrusion. Technique et Documentation Lavoisier, Paris, France.
5. Davidson, V. J., D. Paton, L. L. Diosady, and L. J. Rubin. 1984. A model for mechanical degradation of wheat-starch in a single screw extruder. J. Food Sci. 49:1154-1157.
6. Fichtali, J., and F. R. van de Voort. 1995. Performance evaluation of acid casein neutralization process by twin-screw extrusion. J. Food Eng. 26:301-318.
7. Gry, P., F. Holm, and K. H. Kristensen. 1984. Degermination of spices in an extruder, p. 185-188. In P. Zeuthen, J. C. Cheftel, C. Eriksson, M. Jul, H. Leniger, P. Linko, G. Varela, and G. Vos (ed.), Thermal processing and quality of foods. Elsevier Applied Science, London, United Kingdom.
8. Harper, J. M. 1981. Extrusion of foods, vol. 1, p. 21-45. CRC Press, Inc., Boca Raton, Fla.
9. Lee, S. Y., and K. L. Maccarthy. 1996. Effect of screw configuration and speed on RTD and expansion of rice extrudate. J. Food Process Eng. 19: 153-170.
10. Li, Y., F. Hsieh, M. L. Fields, H. E. Huff, and S. L. Badding. 1993. Thermal inactivation and injury of Clostridium sporogenes spores during extrusion of mechanically deboned turkey mixed with white corn flour. J. Food Process. Preserv. 17:391-403.
11. Likimani, T. A., and J. N. Sofos. 1990. Bacterial spore injury during extrusion cooking of corn/soybean mixtures. Int. J. Food Microbiol. 11:243-250.
12. Likimani, T. A., J. N. Sofos, J. A. Maga, and J. M. Harper. 1990. Methodology to determine destruction of bacterial spores during extrusion cooking. J. Food Sci. 55:1388-1393.
13. Miles, A. A., S. S. Misra, and J. O. Irwin. 1938. The estimation of bactericidal power of blood. J. Hyg. 38:733-749.
14. Payne, J., J. E. T. Gooch, and E. M. Barnes. 1979. Heat-resistant bacteria in pasteurized whole egg. J. Appl. Bacteriol. 46:601-613.
15. Peng, J., H. E. Huff, and F. Hsieh. 1994. An RTD determination method for extrusion cooking. J. Food Process. Preserv. 18:263-277.
16. Quequiner, C., E. Dumay, C. Cavalier, and J. C. Cheftel. 1989. Reduction of Streptococcus thermophilus in a whey protein isolate by low moisture extrusion cooking without loss of functional properties. Int. J. Food Sci. Technol. 24:601-612.
17. van de Velde, C., D. Bounie, J. L. Cuq, and J. C. Cheftel. 1984. Destruction of microorganisms and toxins by extrusion-cooking, p. 155-161. In P. Zeuthen, J. C. Cheftel, C. Eriksson, M. Jul, H. Leniger, P. Linko, G. Varela, and G. Vos (ed.), Thermal processing and quality of foods. Elsevier Applied Science, London, United Kingdom.
18. Vergnes, B., J. P. Villemaire, P. Colonna, and J. Tayeb. 1987. Interrelationships between thermomechanical treatment and macromolecular degradation of maize starch in a novel rheometer with preshearing. J. Cereal Sci. 5:189-202.
19. Wang, S. S., W. C. Chiang, X. Zheng, B. Zhao, M. H. Cho, and A.-I. Yeh. 1992. Application of an energy equivalent concept to study the kinetics of starch conversion, p. 165-167. In J. L. Kokini, C.-T. Ho, and M. V. Karwe (ed.), Food extrusion science and technology. Marcel Dekker, Inc., New York, N.Y.
20. Ward, N. J., H. G. M. Edwards, A. F. Johnson, D. J. Fleming, and P. D. Coates. 1996. Application of raman spectroscopy for determining residence time distributions in extruder reactors. Appl. Spectrosc. 50:812-815.
21. Wulansari, R., J. R. Mitchell, and J. M. V. Blanshard. Starch conversion during extrusion as affected by added gelatin. J. Food Sci., in press.
22. Wulansari, R., J. R. Mitchell, J. M. V. Blanshard, and J. L. Paterson. 1998. Why are gelatin solutions Newtonian? Food Hydrocolloids 12:245-249.
23. Zheng, X., and S. S. Wang. 1994. Shear induced starch conversion during extrusion. J. Food Sci. 59:137-143.