Model based process design of the combined high pressure and mild heat treatment ensuring safety and quality of a carrot simulant system

Defining the stability interfaces of apple juice: Implications on the optimisation and design of High Hydrostatic Pressure treatment

“…Additionally, for the selected processing conditions the degradation of ascorbic acid was studied in order to assess the nutritional value of the juice product during storage. The two enzymes studied appeared to be much more resistant than vegetative microorganisms with respect to pressure-temperature treatments which has also been observed by Ludikhuyze et al (2003) and Valdramidis et al (2007). Food enzymes related to quality can become the critical issues in defining optimal pressure processes especially when inhibition of browning reactions and retention of cloudiness are set by the food manufacturer as the priority characteristics of the final food product criteria.…”

“…5). HHP processing treatments are usually designed to achieve a 95% inactivation of initial PME activity of untreated juice (Valdramidis et al, 2007). The residual 5% enzyme activity corresponds to the more heat resistant isoenzyme (Ludikhuyze et al, 2003).…”

A kinetic study on the plasmid stability of three Lactococcus lactis strains

“…Moreover, aiming at the most parsimonious model, i.e., a model with the minimum number of parameters as possible and at the highest parameter accuracy, the selection of the developed polynomial model (Eq. 1) is justified [30]. Since Eq.…”

“…Determination of plasmid stability L. lactis strains were inoculated in M17 broth [29] and RSM (10%; Oxoid, UK) with an inoculum rate of 1% and incubated at 15,20,25,30,35 and 40°C for 24, 48 and 72 h. Plasmid stability was determined by the replica method [13] after 24, 48 and 72 h incubation periods for each of the incubation temperatures. One hundred colonies from M17 agar medium were plated onto lactose indicator agar medium [19] and were checked for their lactose fermentation abilities for each incubation temperature and time.…”

Estimating microbial survival parameters under high hydrostatic pressure

“…Furthermore, for big size equipments an isobaric condition can never be reached. Although pressure come-up times are usually short, microbial inactivation during that period could be significant (see for example, Ahn et al, 2007;Margosch, Gazle, Ehrmann, & Vogel, 2004;Patazca, Koutchma, & Ramaswamy, 2006;Rajan et al, 2006;Valdramidis et al, 2007). For these cases, the mentioned approach is not applicable.…”