Pressure–ohmic–thermal sterilization: A feasible approach for the inactivation of Bacillus amyloliquefaciens and Geobacillus stearothermophilus spores

Park, Sung Hee; Balasubramaniam, V.M.; Sastry, Sudhir K.; Lee, Ji-Young

doi:10.1016/j.ifset.2013.03.005

Cited by 39 publications

(13 citation statements)

References 46 publications

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“…Samani and others () combined US and MW in orange juice processing. Park and others () combined HHP + OH for tomato juice processing. As a result, B. amyloliquefaciens and Geobacillus stearothermophilus spores were reduced by 3.1 and 4.8 log CFU/mL, respectively.…”

Section: Improving the Effectiveness Of Nonthermal Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

159

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In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

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Section: Improving the Effectiveness Of Nonthermal Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

159

View full text Add to dashboard Cite

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“…The page model adopts both the drying constant ( k , min −1 ) and the shape factor ( N ) to better describe the non-linear drying curve. The Page model has the strong advantage of explaining both downward concave drying curves ( N >1) and upward concave curves ( N <1) ( Khampakool et al, 2019 ; Park et al, 2013 ). In this study, FD showed k and N values of 0.000042 min −1 and 1.4140, respectively.…”

Section: Resultsmentioning

confidence: 99%

Infrared Assisted Freeze-Drying (IRAFD) to Produce Shelf-Stable Insect Food from Protaetia brevitarsis (White-Spotted Flower Chafer) Larva

Khampakool

Soisungwan

You

et al. 2020

Food Sci Anim Resour

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In this study, the potential of infrared assisted freeze-drying (IRAFD) was tested for the production of shelf-stable edible insects: Protaetia brevitarsis larva (larva of white-spotted flower chafer). The IRAFD system was customized using an infrared lamp, K-type thermocouple, controller, and data acquisition system. The infrared lamp provided the sublimation energy for rapid freeze-drying (FD). The IRAFD conditions were continuous IRAFD-5.0 kW/m 2 and IRAFD-5.0 kW/m 2 at different weight reduction (WR) (10%, 20%, and 30%). The continuous IRAFD reduced the drying time to 247 min compared to the 2,833 min duration of FD (p<0.05). The electrical energy could be reduced by more than 90% through infrared radiation during FD (p<0.05). The Page model resulted in the best prediction among the tested drying kinetic models. In terms of quality, IRAFD showed significantly lower hardness, chewiness, and higher protein levels than hot air drying and FD (p<0.05). IRAFD better preserved the glutamic acid (6.30–7.29 g/100 g) and proline (3.84–5.54 g/100 g). The external product appearance after IRAFD exhibited more air pockets and volume expansion, which might result in a good consumer appeal. In conclusion, this study reports the potential of IRAFD in producing shelf-stable and value-added edible insects.

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“…In addition, combined pressure and ohmic heating sterilization is a new technology developed by Ohio State University to preserve food while maintaining the quality properties desired by consumers (Park et al, 2013 ). The pressure-ohmic-thermal sterilization (POTS) for Bacillus spores was treated at 50 V/cm, 600 MPa and 105 °C using a laboratory-scale high-pressure processor.…”

Section: Inactivation By Combination Of Physical and Chemical Methodsmentioning

confidence: 99%

“…The pressure-ohmic-thermal sterilization (POTS) for Bacillus spores was treated at 50 V/cm, 600 MPa and 105 °C using a laboratory-scale high-pressure processor. B. amyloliquefaciens spores suspended in 0.1% NaCl solution (pH 7.0) were inactivated by 4.6 log for a retention time of 30 min (Park et al, 2013 ).…”

Section: Inactivation By Combination Of Physical and Chemical Methodsmentioning

confidence: 99%

Bacillus spores: a review of their properties and inactivation processing technologies

Cho

Chung

2020

Food Sci Biotechnol

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Many factors determine the resistance properties of a Bacillus spore to heat, chemical and physical processing, including thick proteinaceous coats, peptidoglycan cortex and low water content, high levels of dipicolinic acid (DPA), and divalent cations in the spore core. Recently, attention has been focused on non-thermal inactivation methods based on high pressure, ultrasonic, high voltage electric fields and cold plasmas for inactivating Bacillus spores associated with deterioration in quality and safety. The important chemical sporicides are glutaraldehyde, chorine-releasing agents, peroxygens, and ethylene oxide. Some food-grade antimicrobial agents exhibit sporostatic and sporicidal activities, such as protamine, polylysine, sodium lactate, essential oils. Surfactants with hydrophilic and hydrophobic properties have been reported to have inactivation activity against spores. The combined treatment of physical and chemical treatment such as heating, UHP (ultra high pressure), PEF (pulsed electric field), UV (ultraviolet), IPL (intense pulsed light) and natural antimicrobial agents can act synergistically and effectively to kill Bacillus spores in the food industry.

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Pressure–ohmic–thermal sterilization: A feasible approach for the inactivation of Bacillus amyloliquefaciens and Geobacillus stearothermophilus spores

Cited by 39 publications

References 46 publications

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Infrared Assisted Freeze-Drying (IRAFD) to Produce Shelf-Stable Insect Food from Protaetia brevitarsis (White-Spotted Flower Chafer) Larva

Bacillus spores: a review of their properties and inactivation processing technologies

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