Response of Bacillus cereus spores to high hydrostatic pressure and moderate heat

Autor:	Yu-Long Gao, Ming-Lan Yao, Xing-Rong Ju, Yi Qian
Rok vydání:	2008
Předmět:	Work (thermodynamics) Materials science biology High pressure Hydrostatic pressure Analytical chemistry Bacillus cereus Mineralogy Response surface methodology biology.organism_classification Food Science Spore
Zdroj:	LWT - Food Science and Technology. 41:2104-2112
ISSN:	0023-6438
DOI:	10.1016/j.lwt.2007.11.011
Popis:	The effects of high pressure (400–600 MPa) and moderate heat (60–80 °C) treatments at various process times (10–20 min) on the reduction of Bacillus cereus As 1.1846 spores, suspended in milk buffer were investigated. In the present work, response surface methodology (RSM) was employed, and a quadratic equation of high hydrostatic pressure inactivation was built with RSM. By analyzing response surface plots and corresponding contour plots and by solving the quadratic equation, experimental values were shown to be significantly in agreement with predicted values, since the adjusted determination coefficient ( R Adj 2 ) was 0.9752 and the level of significance was P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::81f2bc5bfa58f75d5497bb446261a216 https://doi.org/10.1016/j.lwt.2007.11.011 Zobrazit plný text záznamu Full Text from ScienceDirect