Biological Validation of Tomato Pulp Continuous Heat Process

Pacheco, Cristiana De Paula; Massaguer, Pilar Rodriguez de

doi:10.1111/j.1745-4530.2004.00384.x

Cited by 15 publications

(9 citation statements)

References 19 publications

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“…The induced heat resistance phenomenon has also been discussed by Valdramidis et al (2007). Our results are in agreement with other published works (Fairchild et al 1994;Etoa and Adegoke 1995;Wescott et al 1995;Stabel et al 1997;Tamega and Massaguer 2003;Pacheco and Massaguer 2004). It should also be taking into account that n c was the minimal n value estimated by the fastest particle inside the Microthermics unit, while n e considered all the effects on B. fulva ascospores inside the equipment.…”

Section: Determination Of the Heat Resistance Of Byssochlamys Fulva Isupporting

confidence: 90%

Heat resistance and the effects of continuous pasteurization on the inactivation ofByssochlamys fulvaascospores in clarified apple juice

Sant’Ana

Rosenthal

Massaguer

2009

Journal of Applied Microbiology

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Aims: To determine thermal resistance, the effect of pasteurization temperature variations (c. 2°C) in a continuous system in the number of decimal reductions (n) of a Byssochlamys strain in clarified apple juice (CAJ). Methods and Results: Thermal destruction kinetics of Byssochlamys fulva IOC 4518 in thermal death tubes were determined at 85°, 90°, 92° and 95°C by using Weibull distribution frequency model. Three processes with different heating and holding temperatures (A: 94°, 92°C; B: 95°, 93°C; C: 96°, 94°C, respectively) were performed in a continuous system. Process time was 30 s. δ (time of first decimal reduction) values were: 42·98, 8·10, 3·62 and 1·81 min. Variable n ranged from 0·16 to >4·78 for process B (equivalent to industrial). Variable n (0·95–2·66 log CFU ml−1) were obtained in CAJ bottles processed under condition B, while process A resulted in total heat‐resistant mould (HRM) survival and process C in total HRM destruction. Conclusions: This study demonstrates that small variations in temperature during the CAJ pasteurization could result in elimination or survival of HRM due to its nonlogarithmic behaviour. Significance and Impact of the Study: This was the first study to use Weibull frequency method to model inactivation of HRM in fruit juices. Temperature variations could culminate in the presence of HRM in pasteurized juices even when low counts (<10 spores per 100 ml) were present in the raw materials.

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Section: Determination Of the Heat Resistance Of Byssochlamys Fulva Isupporting

confidence: 90%

Heat resistance and the effects of continuous pasteurization on the inactivation ofByssochlamys fulvaascospores in clarified apple juice

Sant’Ana

Rosenthal

Massaguer

2009

Journal of Applied Microbiology

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“…The TDT tubes were heated in a circulating thermostatically controlled oil bath (Dist, DI-B0-1000, AE 0.2°C) at temperatures of 95°C, 97°C, 100°C, 103°C and 105°C. The come-up time of 110 s for 95°C and 120 s for temperatures from 97°C to 105°C is similar to those reported by others (Pacheco & Massaguer, 2004) for tomato pulp. Tubes were completely immersed in the oil bath.…”

Section: Heat Resistance Testssupporting

confidence: 89%

Comparative effect of different test methodologies on Bacillus coagulans spores inactivation kinetics in tomato pulp under isothermal conditions

Zimmermann

Miorelli

Schaffner

et al. 2013

Int J of Food Sci Tech

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Summary Heat resistant micro‐organisms are an ongoing challenge to the food industry. Various factors may influence the heat resistance of micro‐organisms including type and strain; the environmental influences during cell and spore formations and during heat exposure; and the equipment and test tools used to perform the experimental process. In an attempt to analyse the influence of different test tools used on the heat inactivation processes, this study aimed to define the isothermal inactivation kinetics of Bacillus coagulans spores in tomato pulp at different temperatures and compare the inactivation of this bacterium when thermal death time (TDT) and capillary tube methods were used. Temperature ranges from 95 °C to 120 °C were studied, and inactivation kinetic parameters were estimated through the application of primary models. TDT inactivation curves consisted of shoulder and linear decline, while capillary method inactivation curves consisted of shoulder, linear decline and long tail. A secondary model was used to describe the influence of the temperature on spore inactivation parameters. The results showed test methods are at least as important in determining thermal processes as the micro‐organisms and media used.

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“…Strain and preparation of inocula B. coagulans ATCC7050 was pre-cultivated in NB (Himedia, India) at 37 C for 24 h. The microorganism sporulation was performed in Petri dishes containing Nutrient Agar (Biolife, Italy) supplemented with 5 mg/g of manganese sulfate (Vetec, Brazil) (Pacheco & Massaguer, 2004). Then, plates were incubated over 10 days at 37 C; previous studies, carried out in our laboratory, showed that these conditions resulted in the most resistant B. coagulans spores.…”

Section: Methodsmentioning

confidence: 99%

Bacillus coagulans spore inactivation through the application of oregano essential oil and heat

Haberbeck

Riehl

Salomão

et al. 2012

LWT - Food Science and Technology

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a b s t r a c tThe present study evaluated the effect of thermal (temperature) and thermochemical (temperature þ oregano essential oil (EO)) inactivation of Bacillus coagulans spores in Nutrient Broth (NB) adjusted at 4 Brix and pH of 4.2. Thermal treatments included temperatures between 95 and 103 C. For thermochemical treatment, first temperature was fixed at 100 C and EO concentration varied between 250 and 1000 mg/g. Thermochemical treatment significantly reduced the time needed to reduce a 6 log level of spores compared to thermal treatment, for example around 1.4 min with 400 mg/g of EO. Then, EO concentration was fixed at 400 mg/g and temperature varied between 90 and 100 C. Although the first results showed a faster spore reduction with 500 mg/g, the fixed EO concentration was 400 mg/g, since it represents a lower organoleptic impact and also a significant reduction in the spores' resistance.For instance, at 97 C and 400 mg/g, about 4.3 min was needed to reduce the spores in 6 log, without the EO this time was 5.0 min. These findings indicate that oregano EO may be used to render B. coagulans spores more susceptible to the lethal effect of heat.

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Biological Validation of Tomato Pulp Continuous Heat Process

Cited by 15 publications

References 19 publications

Heat resistance and the effects of continuous pasteurization on the inactivation ofByssochlamys fulvaascospores in clarified apple juice

Heat resistance and the effects of continuous pasteurization on the inactivation ofByssochlamys fulvaascospores in clarified apple juice

Comparative effect of different test methodologies on Bacillus coagulans spores inactivation kinetics in tomato pulp under isothermal conditions

Bacillus coagulans spore inactivation through the application of oregano essential oil and heat

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