Death kinetics of Escherichia coli in goat milk and Bacillus licheniformis in c...

• Autor(es): Pereira, Ricardo ; Martins, Joana ; Mateus, C. ; Teixeira, J. A. ; Vicente, A. A.
• Data: 2007
• Identificador Persistente: http://hdl.handle.net/1822/8736
• Origem: RepositóriUM - Universidade do Minho
• Assunto(s): Ohmic heating; Escherichia coli; Bacillus licheniformis; Spores; Death kinetics
• Tipo de Documento: Artigo
• Idioma: Inglês

Descrição

The influence of ohmic heating on the death kinetic parameters of Escherichia coli ATCC® 25922 in goat milk and spores of Bacillus licheniformis ATCC® 14580 in cloudberry jam was investigated and compared with that of conventional heating. Ohmic treatment of goat milk shortened the decimal reduction time D in comparison with the D values obtained at conventional treatment. Similarly, the z value, increase of temperature required for a ten-fold reduction of D, was also lower at ohmic treatment. The death kinetics of Bacillus licheniformis ATCC® 14580 spores in cloudberry jam was also studied employing both types of heat treatment. Similar conclusions were obtained for the D values as in the case of goat milk. However, the differences between the z values obtained for ohmic and conventional heating were not significant.