Compression heating and temperature control for high-pressure destruction of bacterial spores: An experimental method for kinetics evaluation

Food and Bioprocess Technology

Volumn 3, Issue 1, 2010, Pages 71-78

  Shao, Yanwen ^a   Zhu, Songming ^a,b   Ramaswamy, Hosahalli ^a   Marcotte, Michèle ^a,b  

^a MCGILL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Adiabatic compression; Compression heating; High pressure; Kinetics; Microbial destruction; Temperature control

Indexed keywords

ADIABATIC COMPRESSION; ADIABATIC TEMPERATURE CHANGE; BACTERIAL SPORE; CLOSTRIDIUM SPOROGENES; COMPRESSION HEATING; COOLING CONDITIONS; EXPERIMENTAL METHODS; HIGH PRESSURE; HIGH QUALITY; OPERATING CONDITION; POLYOXYMETHYLENE; PRESSURE HOLDING; PRESSURE MEDIUM; PRESSURE TREATMENTS; PRODUCT EXPERIENCE; QUADRATIC FUNCTION; RAPID-HEATING; SPORE DESTRUCTION; SYNERGISTIC EFFECT; TEMPERATURE DROPS; TEMPERATURE STABILITY; TEMPERATURE VARIATION; TEST SAMPLES; THERMAL STERILIZATION; TREATED MILK;

ACETAL RESINS; ADIABATIC ENGINES; FOOD PRODUCTS; HEATING; PRESSURE EFFECTS; STERILIZATION (CLEANING); TEMPERATURE CONTROL; TEMPERATURE DISTRIBUTION; THERMAL EFFECTS; THERMAL INSULATION;

ORGANIC POLYMERS;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM SPOROGENES;

EID: 72549098998     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0057-y     Document Type: Article

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