Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing

Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation ofsaccharomyces cerevisiaeascospores in different alcohol beers

“…However, the Weibull model has previously proved to be useful for fitting the survival curves of various microbial spores inactivated by HPP. [19][20][21]59,60] The Weibull scale parameter b value for 0.0%, 4.8%, and 7.0% alc/vol beers increased linearly from 0.596, 1.359, and 1.229-2.092, 3.731, and 3.963 with an increase in pressure from 200 to 400 MPa, respectively (Figure 3(a) and Table 1). This increase demonstrates that b is pressure dependent in which the higher the pressure, the higher is the value of b, which translates in higher rate of microbial inactivation.…”

“…[19][20][21][22][23][24][25][26] Generally, pressurization is carried out for a desired time in a confined space (pressure vessel) through a pressure transmitting medium, which is usually distilled water. Thus, this technology is also referred as high hydrostatic pressure (HHP).…”

Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600 MPa HPP combined with 38–70 °C: Comparing with thermal processing and estimating the energy requirements

“…cereus ATCC 9818 and F4430/73, Alicyclobacillus acidoterrestris, Clostridium botulinum and Clostridium perfringens with 600 MPa HPP-thermal Evelyn and Silva, 2016;Luu-Thi et al, 2014;Margosch et al, 2006;Silva et al 2012;van Opstal et al, 2004;Vercammen et al, 2012) and mould spores (Evelyn and Silva, 2015c;Evelyn et al, 2016).…”

“…HPP relies on the use of high pressures (typically 400-600 MPa) to process liquid and solid foods (with or without heat) between 5 and 10 min, to inactivate spoilage/pathogenic microorganisms and to extend food shelf-life. High pressure treatment at room temperature is not sufficient for reduction of bacteria and mould spores (Evelyn and Silva, 2015b, 2015c, 2016Evelyn et al, 2016;Silva et al, 2012), in which some may resist pressures higher than 1000 MPa. HPP at ambient temperature can also have limited effectiveness for the inactivation of endogenous food spoilage enzymes, namely polyphenoloxidase (Sulaiman and Silva, 2013; Page 5 of 36 A c c e p t e d M a n u s c r i p t 5 2015).…”

“…HPP at ambient temperature can also have limited effectiveness for the inactivation of endogenous food spoilage enzymes, namely polyphenoloxidase (Sulaiman and Silva, 2013; Page 5 of 36 A c c e p t e d M a n u s c r i p t 5 2015). Therefore, combination of HPP with a mild thermal process is required (Evelyn and Silva, 2015b, 2015c, 2016Evelyn et al, 2016;Patterson 2005;Silva et al, 2012). This process is commonly referred as HPP-thermal or high pressure thermal process (HPTP).…”