Inactivation kinetics of Bacillus spores in batch- and continuous-heating systems

Thermal resistance of aerobic spore formers isolated from food products

“…Low activation energies for the inactivation of spores were also reported in other studies (Huemer et al. 1998; Dogan et al. 2009).…”

“…The area in which the functions intersect includes the best‐fit solution, which was calculated by iteration, minimising the sum of squares of errors in logarithmic concentration for all the experiments. Joint confidence regions were calculated from the determined values for log k ref and E a using : where is the sum of square errors for the respective parameter E a and k ref calculated from the logarithmic error of concentration, SS best‐fit the minimum sum of squares of errors of the logarithmic concentration calculated by varying E a and k ref , F the critical value of the F distribution, p the degrees of freedom and N the number of experiments (Dogan et al. 2009).…”

Scale-up unit of a unique moderately high pressure unit to enhance microbial inactivation

“…Mathys et al (2008) reported a D 121°C value of 1.92 min for G. stearothermophilus ATCC 7953 suspended in ACES and phosphate buffer. For the same strain suspended in ringer solution (pH 7.1) subjected to thermal batch heating, Dogan et al (2009) reported D 121°C of 0.7 min. Whereas, the measured D 121°C in our study was 3.83 min.…”

Enzymatic production of lactulose and epilactose in milk

“…Additionally, the residual activity after 72 h was analyzed for the 8°C enzymatic lactose conversion. To investigate a possible inactivation step of CsCE during milk processing, an exemplary UHT treatment in a batch heating system, described by Dogan et al (2009), was performed. A volume of 1.5 mL of milk containing 108 ± 4.96 nkat epilactose, 50°C / mL milk CsCE, corresponding to the residual activity after 24 h of enzymatic lactose conversion in milk, was held above 138°C for 12 s and cooled down to 8°C.…”