Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk
hal.structure.identifier | Food Engineering Department | |
dc.contributor.author | BUZRUL, Sencer | |
hal.structure.identifier | Food Engineering Department | |
dc.contributor.author | ALPAS, Hami | |
hal.structure.identifier | Institut de Chimie de la Matière Condensée de Bordeaux [ICMCB] | |
dc.contributor.author | LARGETEAU, Alain | |
hal.structure.identifier | Institut de Chimie de la Matière Condensée de Bordeaux [ICMCB] | |
dc.contributor.author | DEMAZEAU, Gérard | |
dc.date.issued | 2009 | |
dc.identifier.issn | 1438-2377 | |
dc.description.abstractEn | Escherichia coli ATCC 11775 and Listeria innocua ATCC 33090 in whole milk were inactivated by single- and multi-pulsed (up to 10 pulses) high hydrostatic pressure (HHP) treatments. Both bacteria showed similar resistance to single- and multi-pulsed HHP. The efficiency of pulsed pressure treatment depends on the combination of holding time of each pulse and number of pulses. It was observed that multi-pulsed pressure treatment instead of traditional single-pulsed HHP could be used to pasteurize milk at a lower pressure level. Nevertheless, an optimization is necessary between the pulse holding time, number of pulses, and pressure levels to reach the desirable log-reduction of microorganisms compatible with industrial application. | |
dc.language.iso | en | |
dc.publisher | Springer Verlag (Germany) | |
dc.subject.en | High hydrostatic pressure | |
dc.subject.en | Pressure pulse | |
dc.subject.en | Milk | |
dc.subject.en | Escherichia coli | |
dc.subject.en | Listeria innocua | |
dc.title.en | Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk | |
dc.type | Article de revue | |
dc.identifier.doi | 10.1007/s00217-009-1033-0 | |
dc.subject.hal | Chimie/Matériaux | |
dc.subject.hal | Sciences du Vivant [q-bio]/Ingénierie des aliments | |
bordeaux.journal | European Food Research and Technology | |
bordeaux.page | 127-131 | |
bordeaux.volume | 229 | |
bordeaux.issue | 1 | |
bordeaux.peerReviewed | oui | |
hal.identifier | hal-00402170 | |
hal.version | 1 | |
hal.popular | non | |
hal.audience | Internationale | |
hal.origin.link | https://hal.archives-ouvertes.fr//hal-00402170v1 | |
bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=European%20Food%20Research%20and%20Technology&rft.date=2009&rft.volume=229&rft.issue=1&rft.spage=127-131&rft.epage=127-131&rft.eissn=1438-2377&rft.issn=1438-2377&rft.au=BUZRUL,%20Sencer&ALPAS,%20Hami&LARGETEAU,%20Alain&DEMAZEAU,%20G%C3%A9rard&rft.genre=article |
Fichier(s) constituant ce document
Fichiers | Taille | Format | Vue |
---|---|---|---|
Il n'y a pas de fichiers associés à ce document. |