Inactivation of food spoilage microorganisms by hydrodynamic cavitation to achieve pasteurization and sterilization of fluid foods

Journal of Food Science

Volumn 72, Issue 9, 2007, Pages

  Milly, P J ^a   Toledo, R T ^a   Harrison, M A ^a   Armstead, D ^b  

^a UNIVERSITY OF GEORGIA   (United States)

^b Hydro Dynamics Inc   (United States)

Author keywords

Commercial sterilization; Fluid foods; Hydrodynamic cavitation; Pasteurization; Spoilage microorganisms

Indexed keywords

ARTICLE; BACILLUS; BACTERIAL COUNT; BACTERIAL SPORE; BEVERAGE; CLOSTRIDIUM; DISINFECTION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HYDROSTATIC PRESSURE; INSTRUMENT STERILIZATION; LACTOBACILLUS; METHODOLOGY; MICROBIOLOGY; TEMPERATURE; TOMATO; ZYGOSACCHAROMYCES;

BACILLUS; BEVERAGES; CLOSTRIDIUM; COLONY COUNT, MICROBIAL; DISINFECTION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROSTATIC PRESSURE; LACTOBACILLUS; LYCOPERSICON ESCULENTUM; SPORES, BACTERIAL; STERILIZATION; TEMPERATURE; ZYGOSACCHAROMYCES;

BACILLUS COAGULANS; BACTERIA (MICROORGANISMS); CLOSTRIDIUM SPOROGENES; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LYCOPERSICON ESCULENTUM; MALUS X DOMESTICA; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES BAILII;

EID: 36348935592     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00543.x     Document Type: Article

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