Irradiation as a Pretreatment to Thermal Processing

Autor:	B. J. Smittle, Bruce A. Welt, A.A. Teixeira, D.E. Hintenlang, G.H. Smerage, Murat O. Balaban
Rok vydání:	2001
Předmět:	Reaction rate constant Chemistry fungi Kinetics Radiochemistry Food preservation Irradiation Activation energy Sterilization (microbiology) Isothermal process Food Science Antibacterial agent
Zdroj:	Journal of Food Science. 66:844-849
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.2001.tb15184.x
Popis:	The Paired Equivalent Isothermal Exposures (PEIE) method was used to quantify the impact of irradiation pretreatments (0, 1.0 and 3.0 kGy) on thermal sensitivity of Bacillus stearothermophilus spores in canned pea puree. Mean rate constants, k 121.1C and activation energy values, E a , for spore inactivation were 0.26, 0.28 and 0.38 min 21 and 250, 200 and 200 kJ/mol for 0, 1.0 and 3.0 kGy, respectively. These parameters were used to simulate thermal processes that achieve equivalent sterilizing values. Computer retort simulations demonstrated the poten- tial of irradiation pretreatment to reduce overall thermal exposures by about 10% and 25% for product pretreated with 1.0 and 3.0 kGy, respectively.
Databáze:	OpenAIRE
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