Effect of the pressurizing ramp on the inactivation of Listeria innocua considering thermofluiddynamical processes

Innovative Food Science and Emerging Technologies

Volumn 3, Issue 1, 2002, Pages 19-24

  Rademacher, Britta ^a   Werner, Franz ^a   Pehl, Michael ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

High pressure processing; Inactivation kinetics; Listeria innocua; Pressurizing ramp; Thermofluiddynamics

Indexed keywords

TROMETAMOL;

ARTICLE; BACTERIAL KINETICS; CONTROLLED STUDY; LISTERIA INNOCUA; MICROBIOLOGICAL EXAMINATION; NONHUMAN; OPTICS; PRESSURE MEASUREMENT; ROOM TEMPERATURE; THERMODYNAMICS; VELOCITY;

LISTERIA; LISTERIA INNOCUA;

EID: 0036242770     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(02)00002-4     Document Type: Article

References (8)

1. Interaction of pressure, time and temperature of pressurization on viability loss of Listeria innocua
2. Hochdruckinaktivierung von Bakterien und Bakteriensporen
3. High pressure inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in inoculated minced beef
4. Hochdruckinaktivierung von Mikroorganismen in Lebensmitteln und Lebensmittelreststoffen
5. An in-situ technique to visualize temperature and velocity fields in liquid biotechnical substances at high pressure
6. First visualization of temperature fields in liquids at high pressure
7. Characterisierung physikalisch-chemischer reduktionsparameter aerober mikroorganismen zur entwicklung und validierung eines hochdrucksterilisationsverfahrerns
8. Recent advances in the microbiology of high pressure processing