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KMID : 1024620090290030310
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Food Science of Animal Resources
2009 Volume.29 No. 3 p.310 ~ p.316
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Effects of Pressure Assisted Mild Thermal Treatment on Inactivation of Escherichia coli ATCC 10536 in Milk Suspension
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Park S.H.
Hong G.P
Min S.G.
Choi M.J.
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Abstract
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In this study, the influence of pressure assisted mild thermal inactivation (PAMTI) on E. coli ATCC 10536 was examined at 200 MPa and temperature range of . Inactivation rate significantly increased (p<0.05) as temperature and time increased at 200 MPa. The maximum inactivation (7.91 log reduction) was obtained at for 30 min under 200 MPa, which meant the complete inactivation of E. coli ATCC 10536. Inactivation kinetics were evaluated with the first order inactivation rate (k), activation energy (), thermal death time (TDT), and z value. Kinetic parameters were significantly (p<0.05) influenced by variation temperature of PAMTI. In this study, the synergistic effect of pressure and temperature were found in the inactivation of E. coli ATCC 10536 through PAMTI.
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KEYWORD
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high pressure, inactivation, kinetic, Escherichia coli, milk
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