Modeling the inactivation kinetics of Bacillus coagulans spores in tomato pulp from the combined effect of high pressure and moderate temperature

Morgana Zimmermann, Donald W. Schaffner, Gláucia M.F. Aragão

Research output: Contribution to journalArticlepeer-review

33 Scopus citations

Abstract

High hydrostatic pressure processing (HHP) have been widely studied as a means to reduce and/or eliminate microbial spoilage and the presence of pathogenic microorganism. The present study evaluated the combined effect of HHP and moderate temperature on inactivation kinetics of Bacillus coagulans spore in tomato pulp. Pressures from 300 to 600 MPa and temperatures of 50 and 60 °C were applied. Inactivation kinetic parameters were obtained through the application of a primary biphasic model and classical secondary models to describe the influence of pressure and temperature on spore inactivation. Processes of 300 MPa combined with temperatures of 50 and 60 °C showed 2 and 2.4. log reductions, respectively, after 15 min of treatment. For processes at 600 MPa and 50 or 60 °C temperatures with the same holding time, the reductions were 3.1 and 5.7. log reductions, respectively. These findings illustrate the improved efficiency of HHP with the application of moderate temperatures on the inactivation of B. coagulans spores, and how variations in pressure and temperature impact the effectiveness of the process. Results shown in this study may help in the design of processes for food preservation based on HHP technology.

Original languageEnglish (US)
Pages (from-to)107-112
Number of pages6
JournalLWT - Food Science and Technology
Volume53
Issue number1
DOIs
StatePublished - Sep 2013

All Science Journal Classification (ASJC) codes

  • Food Science

Keywords

  • Bacillus coagulans
  • High hydrostatic pressure
  • Inactivation kinetics
  • Moderate temperature
  • Tomato pulp

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