- Modeling Thermal Microbial Inactivation Kinetics

2012 ◽  
pp. 172-215
Keyword(s):  
Microbial Inactivation ◽  
Inactivation Kinetics

scholarly journals New Mathematical Modeling Approach for Predicting Microbial Inactivation by High Hydrostatic Pressure

2007 ◽  
Vol 73 (8) ◽  
pp. 2468-2478 ◽  
Author(s):  
Bernadette Klotz ◽  
D. Leo Pyle ◽  
Bernard M. Mackey
Keyword(s):  
Microbial Inactivation ◽  
Inactivation Kinetics ◽  
Published Data ◽  
Model Parameters ◽  
Order Kinetic ◽  
Square Root ◽  
Additional Time ◽  
Decimal Reduction Time ◽  
First Order ◽  
Primary Model

ABSTRACT A new primary model based on a thermodynamically consistent first-order kinetic approach was constructed to describe non-log-linear inactivation kinetics of pressure-treated bacteria. The model assumes a first-order process in which the specific inactivation rate changes inversely with the square root of time. The model gave reasonable fits to experimental data over six to seven orders of magnitude. It was also tested on 138 published data sets and provided good fits in about 70% of cases in which the shape of the curve followed the typical convex upward form. In the remainder of published examples, curves contained additional shoulder regions or extended tail regions. Curves with shoulders could be accommodated by including an additional time delay parameter and curves with tails shoulders could be accommodated by omitting points in the tail beyond the point at which survival levels remained more or less constant. The model parameters varied regularly with pressure, which may reflect a genuine mechanistic basis for the model. This property also allowed the calculation of (a) parameters analogous to the decimal reduction time D and z, the temperature increase needed to change the D value by a factor of 10, in thermal processing, and hence the processing conditions needed to attain a desired level of inactivation; and (b) the apparent thermodynamic volumes of activation associated with the lethal events. The hypothesis that inactivation rates changed as a function of the square root of time would be consistent with a diffusion-limited process.

scholarly journals Inactivation Kinetics and Membrane Potential of Pathogens in Soybean Curd Subjected to Pulsed Ohmic Heating Depending on Applied Voltage and Duty Ratio

2020 ◽  
Vol 86 (14) ◽  
Author(s):  
Eun-Rae Cho ◽  
Sang-Soon Kim ◽  
Dong-Hyun Kang
Keyword(s):  
Membrane Potential ◽  
Electric Field ◽  
Applied Voltage ◽  
Ohmic Heating ◽  
High Water ◽  
Microbial Inactivation ◽  
Duty Ratio ◽  
Inactivation Kinetics ◽  
Content Type ◽  
Soybean Curd

ABSTRACT The aim of this research was to investigate the efficacy of the duty ratio and applied voltage in the inactivation of pathogens in soybean curd by pulsed ohmic heating (POH). The heating rate of soybean curd increased rapidly as the applied voltage increased, although the duty ratio did not affect the temperature profile. We supported this result by verifying that electrical conductivity increased with the applied voltage. Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in soybean curd were significantly (P < 0.05) inactivated by more than 1 log unit at 80 Vrms (root mean square voltage). To elucidate the mechanism underlying these results, the membrane potential of the pathogens was examined using DiBAC4(3) [bis-(1,3-dibutylbarbituric acid)trimethine oxonol] on the basis of a previous study showing that the electric field generated by ohmic heating affected the membrane potential of cells. The values of DiBAC4(3) accumulation increased under increasing applied voltage, and they were significantly (P < 0.05) higher at 80 Vrms, while the duty ratio had no effect. In addition, morphological analysis via transmission electron microscopy showed that electroporation and expulsion of intracellular materials were predominant at 80 Vrms. Moreover, electrode corrosion was overcome by the POH technique, and the textural and color properties of soybean curd were preserved. These results substantiate the idea that the applied voltage has a profound effect on the microbial inactivation of POH as a consequence of not only the thermal effect, but also the nonthermal effect, of the electric field, whereas the duty ratio does not have such an effect. IMPORTANCE High-water-activity food products, such as soybean curd, are vulnerable to microbial contamination, which causes fatal foodborne diseases and food spoilage. Inactivating microorganisms inside food is difficult because the transfer of thermal energy is slower inside than it is outside the food. POH is an adequate sterilization technique because of its rapid and uniform heating without causing electrode corrosion. To elucidate the electrical factors associated with POH performance in the inactivation of pathogens, the effects of the applied voltage and duty ratio on POH were investigated. In this study, we verified that a high applied voltage (80 Vrms) at a duty ratio of 0.1 caused thermal and nonthermal effects on pathogens that led to an approximately 4-log-unit reduction in a significantly short time. Therefore, the results of this research corroborate database predictions of the inactivation efficiency of POH based on pathogen control strategy modeling.

scholarly journals Impact of Heating Rates on Alicyclobacillus acidoterrestris Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1496
Author(s):  
Juan-Pablo Huertas ◽  
María Ros-Chumillas ◽  
Alberto Garre ◽  
Pablo S. Fernández ◽  
Arantxa Aznar ◽  
...  
Keyword(s):  
Thermal Resistance ◽  
Heat Resistance ◽  
Heating Rate ◽  
Heat Treatments ◽  
Microbial Inactivation ◽  
Economic Losses ◽  
Inactivation Kinetics ◽  
Heating Rates ◽  
Alicyclobacillus Acidoterrestris ◽  
Heating Phase

Alicyclobacillus acidoterrestris is a spoilage microorganism responsible for relevant product and economic losses in the beverage and juice industry. Spores of this microorganism can survive industrial heat treatments and cause spoilage during posterior storage. Therefore, an effective design of processing treatments requires an accurate understanding of the heat resistance of this microorganism. Considering that industrial treatments are dynamic; this understanding must include how the heat resistance of the microorganism is affected by the heating rate during the heating and cooling phases. The main objective of this study was to establish the effect of heating rates and complex thermal treatments on the inactivation kinetics of A. acidoterrestris. Isothermal experiments between 90 and 105 °C were carried out in a Mastia thermoresistometer, as well as four different dynamic treatments. Although most of the inactivation takes place during the holding phase, our results indicate the relevance of the heating phase for the effectiveness of the treatment. The thermal resistance of A. acidoterrestris is affected by the heating rate during the heating phase. Specifically, higher heating rates resulted in an increased microbial inactivation with respect to the one predicted based on isothermal experiments. These results provide novel information regarding the heat response of this microorganism, which can be valuable for the design of effective heat treatments to improve product safety and stability. Moreover, it highlights the need to incorporate experimental data based on dynamic treatments in process design, as heating rates can have a very significant effect on the thermal resistance of microorganisms.

scholarly journals Application of a 360-Degree Radiation Thermosonication Technology for the Inactivation of Staphylococcus aureus in Milk

2021 ◽  
Vol 12 ◽  
Author(s):  
Jianwei Zhou ◽  
Lele Sheng ◽  
Ruiling Lv ◽  
Donghong Liu ◽  
Tian Ding ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Linear Models ◽  
Treatment Time ◽  
Limit Of Detection ◽  
Average Particle Size ◽  
Raw Milk ◽  
Weibull Model ◽  
Microbial Inactivation ◽  
Inactivation Kinetics ◽  
Average Particle

Milk is easy to be contaminated by microorganisms due to its abundant nutrients. In this study, a 360-degree radiation thermosonication (TS) system was developed and utilized for the inactivation of Staphylococcus aureus in milk. The 360-degree radiation TS system-induced inactivation kinetics of S. aureus was fitted best by the Weibull model compared with biphasic and linear models. The treatment time, the exposure temperature, and the applied ultrasound power was found to affect the bactericidal efficacy of the 360-degree radiation TS system. Additionally, the TS condition of 200 W and 63°C for 7.5 min was successfully applied to achieve complete microbial inactivation (under the limit of detection value) in raw milk. The treatment of 360-degree radiation TS can enhance the zeta potential and decrease the average particle size of milk. It also exhibited better retainment of the proteins in milk compared with the ultrahigh temperature and conventional pasteurization processing. Therefore, the 360-degree radiation TS system developed in this study can be used as an alternative technology to assure the microbiological safety and retain the quality of milk, and the Weibull model could be applied for the prediction of the inactivation levels after exposure to this technology.

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