東華大學圖書館 |

Pressure-Assisted Thermal Processing of Bacterial Spores: Influence of Selected Product and Packaging Parameters.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Pressure-Assisted Thermal Processing of Bacterial Spores: Influence of Selected Product and Packaging Parameters./
作者:	Thammakulkrajang, Rarinthorn.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2018,
面頁冊數:	165 p.
附註:	Source: Dissertations Abstracts International, Volume: 82-07, Section: B.
Contained By:	Dissertations Abstracts International82-07B.
標題:	Food science. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28163930
ISBN:	9798672182216

Pressure-Assisted Thermal Processing of Bacterial Spores: Influence of Selected Product and Packaging Parameters.
Thammakulkrajang, Rarinthorn.

Pressure-Assisted Thermal Processing of Bacterial Spores: Influence of Selected Product and Packaging Parameters. - Ann Arbor : ProQuest Dissertations & Theses, 2018 - 165 p.

Source: Dissertations Abstracts International, Volume: 82-07, Section: B.

Thesis (Ph.D.)--The Ohio State University, 2018.

This item must not be sold to any third party vendors.

Pressure-Assisted Thermal Processing (PATP) is an emerging food preservation technology for sterilizing low-acid foods by inactivating bacterial spores using the combination of pressure and heat. PATP technology has the potential to produce high-quality, nutritious, microbially safe, shelf stable low-acid foods without adding chemical preservatives. Limited studies have evaluated the influence of product properties (salt, sugar, and water activity) and packaging parameters on spore inactivation during PATP. The objectives of this research are (a) to investigate the influence of packaging systems on Bacillus spore inactivation, (b) to evaluate the effect of salt and sugar on the Bacillus amyloliquefaciens spore inactivation, and (c) to generate a model to describe spore inactivation as a function of water activity and temperature.Experiments were conducted using laboratory and pilot scale custom fabricated high-pressure equipment. Thermal processing (TP) experiments were conducted using aluminum discs suspended in a temperature-controlled oil bath. Experiments utilized Bacillus amyloliquefaciens TMW 2.479 Fad 82 and Bacillus cereus as the model test microorganisms.To investigate the influence of packaging systems on spore inactivation, Bacillus amyloliquefaciens spore and Bacillus cereus spore samples (~2 x 106 spores/mL), suspended in N-2-hydroxyethylpiperazine-N-2'-ethanesulfonic acid (HEPES) buffer pH7, were packaged into polyethylene pouches, polyethylene tubes, and semi-rigid polypropylene cryogenic vials. The calculated D-values for B. amyloliquefaciens spore inactivation packaged in pouches, tubes, and vials at 105 °C were 2.1, 2.1, and 1.9 minutes, respectively. Meanwhile, D-values of B. cereus treated in pouches, tubes, and vials at 85 °C were 2.2, 2.0, and 2.0 minutes. The D-values were not significantly different (p>0.05). The difference in spore inactivation could be attributed to the influence of different packaging materials, thermal properties of the packaging polymers, as well as packaging geometry on thermal uniformity of PATP.For evaluating the influence of salt and sugar, Bacillus amyloliquefaciens TMW 2.479 Fad 82 (1.1x106 CFU/ml) spores were inoculated in HEPES buffer (pH5), beef chili, carrot, and green bean puree with the addition of salt or sugar. Results indicated that NaCl, KCl, and sucrose provided varied degrees of protective effect on Bacillus amyloliquefaciens spores in the buffer and the model food systems during PATP. NaCl (0.9M), KCl (0.9M) and sucrose (0.9M) added to the HEPES buffer resulted in 2.2, 2.4, and 4.0 log reduction, respectively, after 5-minute PATP compared to 5.20 log reduction in the buffer alone (p<0.05). The addition of salt and sugar in carrot puree had the least protective effect when compared among tested food model systems. During TP, the addition of sucrose did not show any thermo-protective effect (p>0.05).Finally, a study was conducted to evaluate the effect of water activity (aw) [ranging from 0.99-0.81] on the thermal resistance of Bacillus cereus spores in HEPES buffer solution treated with varying temperatures (75 °C, 85 °C and 95 °C) in the circulating oil bath. Survival curves and thermal death curves were constructed. The decimal reduction time at temperature and water activity (DT,aw) was derived by a log-linear regression model. The temperature (zT) and the water activity (zaw) sensitivity coefficients of the bacterial spores were also determined. Bacillus cereus became more thermal-resistant (zT increased from 11.7 to 14.1 °C) when the water activity decreased from 0.99 to 0.81. The values of Zaw increased from 0.4 to 1.4 as the processing temperature decreased from 95 °C to 75 °C. The sensitivity of Bacillus cereus spores to a change of water activity decreased at low temperatures of the thermal treatment. A regression model was developed to predict the spore inactivation as a function of water activity and processing temperature. In summary, the packaging, food composition, and the additive can influence the bacterial spore lethality of PATP and TP.

ISBN: 9798672182216Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Pressure-assisted Thermal Processing

Pressure-Assisted Thermal Processing of Bacterial Spores: Influence of Selected Product and Packaging Parameters.
LDR:05407nmm a2200385 4500 001 2285464
005 20211208101830.5
008 220723s2018 ||||||||||||||||| ||eng d
020 $a 9798672182216
035 $a (MiAaPQ)AAI28163930
035 $a (MiAaPQ)OhioLINKosu1532014631156644
035 $a AAI28163930
040 $a MiAaPQ $c MiAaPQ
100 1 $a Thammakulkrajang, Rarinthorn. $3 3564805
245 1 0 $a Pressure-Assisted Thermal Processing of Bacterial Spores: Influence of Selected Product and Packaging Parameters.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2018
300 $a 165 p.
500 $a Source: Dissertations Abstracts International, Volume: 82-07, Section: B.
500 $a Advisor: Balasubramaniam, V. M.
502 $a Thesis (Ph.D.)--The Ohio State University, 2018.
506 $a This item must not be sold to any third party vendors.
520 $a Pressure-Assisted Thermal Processing (PATP) is an emerging food preservation technology for sterilizing low-acid foods by inactivating bacterial spores using the combination of pressure and heat. PATP technology has the potential to produce high-quality, nutritious, microbially safe, shelf stable low-acid foods without adding chemical preservatives. Limited studies have evaluated the influence of product properties (salt, sugar, and water activity) and packaging parameters on spore inactivation during PATP. The objectives of this research are (a) to investigate the influence of packaging systems on Bacillus spore inactivation, (b) to evaluate the effect of salt and sugar on the Bacillus amyloliquefaciens spore inactivation, and (c) to generate a model to describe spore inactivation as a function of water activity and temperature.Experiments were conducted using laboratory and pilot scale custom fabricated high-pressure equipment. Thermal processing (TP) experiments were conducted using aluminum discs suspended in a temperature-controlled oil bath. Experiments utilized Bacillus amyloliquefaciens TMW 2.479 Fad 82 and Bacillus cereus as the model test microorganisms.To investigate the influence of packaging systems on spore inactivation, Bacillus amyloliquefaciens spore and Bacillus cereus spore samples (~2 x 106 spores/mL), suspended in N-2-hydroxyethylpiperazine-N-2'-ethanesulfonic acid (HEPES) buffer pH7, were packaged into polyethylene pouches, polyethylene tubes, and semi-rigid polypropylene cryogenic vials. The calculated D-values for B. amyloliquefaciens spore inactivation packaged in pouches, tubes, and vials at 105 °C were 2.1, 2.1, and 1.9 minutes, respectively. Meanwhile, D-values of B. cereus treated in pouches, tubes, and vials at 85 °C were 2.2, 2.0, and 2.0 minutes. The D-values were not significantly different (p>0.05). The difference in spore inactivation could be attributed to the influence of different packaging materials, thermal properties of the packaging polymers, as well as packaging geometry on thermal uniformity of PATP.For evaluating the influence of salt and sugar, Bacillus amyloliquefaciens TMW 2.479 Fad 82 (1.1x106 CFU/ml) spores were inoculated in HEPES buffer (pH5), beef chili, carrot, and green bean puree with the addition of salt or sugar. Results indicated that NaCl, KCl, and sucrose provided varied degrees of protective effect on Bacillus amyloliquefaciens spores in the buffer and the model food systems during PATP. NaCl (0.9M), KCl (0.9M) and sucrose (0.9M) added to the HEPES buffer resulted in 2.2, 2.4, and 4.0 log reduction, respectively, after 5-minute PATP compared to 5.20 log reduction in the buffer alone (p<0.05). The addition of salt and sugar in carrot puree had the least protective effect when compared among tested food model systems. During TP, the addition of sucrose did not show any thermo-protective effect (p>0.05).Finally, a study was conducted to evaluate the effect of water activity (aw) [ranging from 0.99-0.81] on the thermal resistance of Bacillus cereus spores in HEPES buffer solution treated with varying temperatures (75 °C, 85 °C and 95 °C) in the circulating oil bath. Survival curves and thermal death curves were constructed. The decimal reduction time at temperature and water activity (DT,aw) was derived by a log-linear regression model. The temperature (zT) and the water activity (zaw) sensitivity coefficients of the bacterial spores were also determined. Bacillus cereus became more thermal-resistant (zT increased from 11.7 to 14.1 °C) when the water activity decreased from 0.99 to 0.81. The values of Zaw increased from 0.4 to 1.4 as the processing temperature decreased from 95 °C to 75 °C. The sensitivity of Bacillus cereus spores to a change of water activity decreased at low temperatures of the thermal treatment. A regression model was developed to predict the spore inactivation as a function of water activity and processing temperature. In summary, the packaging, food composition, and the additive can influence the bacterial spore lethality of PATP and TP.
590 $a School code: 0168.
650 4 $a Food science. $3 3173303
650 4 $a Microbiology. $3 536250
653 $a Pressure-assisted Thermal Processing
653 $a Bacterial Spores
653 $a Thermal Treatment
653 $a Bacillus cereus
653 $a Bacillus amyloliquefaciens
653 $a Thermal processing
690 $a 0359
690 $a 0410
710 2 $a The Ohio State University. $b Food Science and Technology. $3 3564806
773 0 $t Dissertations Abstracts International $g 82-07B.
790 $a 0168
791 $a Ph.D.
792 $a 2018
793 $a English
856 4 0 $u https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28163930