ISSN:
1745-4549
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Lethality within food particles undergoing ohmic heating was investigated using microbiological and chemical marker measurements. Meatballs containing spores of B. stearothermophilus and precursors of chemical markers were thermally processed in a starch solution with 30–40% solids content using a 5 kilowatt (kW) ohmic system. Different temperatures, flow rates, holding tube lengths, and fluid electrical conductivities were used. Lethalities observed under various processing conditions were consistent with predictions. Higher lethality was observed, microbiologically and chemically, at the center of the meatballs rather than near the surface. A good correlation between the marker yield and the bacterial survivor population was obtained under various processing conditions. The results indicate that the chemical markers may be used to evaluate the distribution of lethality among different particles and the contribu-
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4549.1996.tb00339.x
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