2007
DOI: 10.1111/j.1745-4530.2007.00122.x
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Abstract: Thermal death kinetic parameters for Bacillus stearothermophilusspores were evaluated in sugarcane must (21.5°Brix, pH = 6.14) at temperatures ranging from 98 to 130C, using the thermal‐death‐time tube method and survivors count. Resulting survival curves showed strong nonlinearity and different shapes according to heating temperature. The 98 and 110C curves showed an initial shoulder or thermal lag and were adjusted to the logistic model. At the temperature range of 120–125C, the two‐term exponential model fo… Show more

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Cited by 7 publications
(3 citation statements)
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“…Spores are resistant to applied heat during a short period of time, while suffered from rapid inactivation by 3-6 logs when the heating time is elongated [60]. Further increasing the heating time can induce complete inactivation of the few surviving spores [53]. Compared with these well-studied time-kill models, studies of temperature-kill relationships have been limited due to the narrow temperature range of conventional heating methods.…”
Section: Spore Viability Heated To Fixed Peak Temperatures Under the mentioning
confidence: 98%
See 1 more Smart Citation
“…Spores are resistant to applied heat during a short period of time, while suffered from rapid inactivation by 3-6 logs when the heating time is elongated [60]. Further increasing the heating time can induce complete inactivation of the few surviving spores [53]. Compared with these well-studied time-kill models, studies of temperature-kill relationships have been limited due to the narrow temperature range of conventional heating methods.…”
Section: Spore Viability Heated To Fixed Peak Temperatures Under the mentioning
confidence: 98%
“…However, the faster heating rate of $10 5°C /s potentiates spore inactivation and effectively reduces the peak temperature required for 6-log spore neutralization when compared to the heating rate of $10 4°C /s. The viability data above were fitted with a standard sigmoid model used in traditional low rate heating experiments [53] as follows:…”
Section: Spore Viability Heated To Fixed Peak Temperatures At Two Rammentioning
confidence: 99%
“…A higher δ value was observed at a lower temperature for each natural Application of the Weibull model in microbial death kinetics is reported for pineapple puree (Chakraborty et al, 2015b). A modified non-linear kinetic model was employed for explaining the thermal death kinetics of Bacillus stearothermophilus in sugarcane must at 98 C/10-60 min (Nolasco Jr. & De Massaguer, 2007). The food system covers a wide array of microflora with varying growth characteristics and environmental conditions.…”
Section: Microbial Populationmentioning
confidence: 99%