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KMID : 1007519990080010011
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Food Science and Biotechnology
1999 Volume.8 No. 1 p.11 ~ p.14
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Modeling Antimicrobial Activity Loss of Potassium Sorbate against Bakers Yeast after Heat Process to Develop Antimicrobial Food Packaging Materials
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Han Jung-H.
John D. Floros
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Abstract
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Potassium sorbate, a food preservative, lost its antimicrobial activity when heated. The effect of heating and the mathematical model were determined in order to predict the residual activity after heating. The residual antimicrobial activity after extrusion processes for plastic film casting has to be determined to estimate the real activity of antimicrobial packaging materials. The heat resistance model for potassium sorbate was derived from the first order kinetics of a heat resistance constant (K_h) with heating time, and the Arrhenius degradation of a reaction rate constant (C_(T)) with temperature. The heat resistance model was then combined with the growth inhibition model. The activation energy (E_a) of degradation and reaction rate constant (C_o) were 34.52 kJ/㏖ and 664.41 min^(-1) respectively. A combined model for growth inhibition and heat resistance can predict the growth of yeast due to the activity loss by heating.
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KEYWORD
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