Comparative Study of the Inactivation Kinetics of Pectinmethylesterase in Tomato Juice and Purified Form

2002 ◽  
Vol 18 (4) ◽  
pp. 739-744 ◽  
Author(s):  
D. Fachin ◽  
A.M. Van Loey ◽  
B. Ly Nguyen ◽  
I. Verlent ◽  
Indrawati ◽  
...  
Keyword(s):  
Comparative Study ◽  
Tomato Juice ◽  
Inactivation Kinetics ◽  
Kinetics Of

Inactivation kinetics of polygalacturonase in tomato juice

2003 ◽  
Vol 4 (2) ◽  
pp. 135-142 ◽  
Author(s):  
Diana Fachin ◽  
Ann M Van Loey ◽  
Binh Ly Nguyen ◽  
Isabel Verlent ◽  
Indrawati ◽  
...  
Keyword(s):  
Tomato Juice ◽  
Inactivation Kinetics ◽  
Kinetics Of

Thermal Inactivation Kinetics of Bacillus coagulans Spores in Tomato Juice

2012 ◽  
Vol 75 (7) ◽  
pp. 1236-1242 ◽  
Author(s):  
JING PENG ◽  
JAE-HYUNG MAH ◽  
ROMEL SOMAVAT ◽  
HUSSEIN MOHAMED ◽  
SUDHIR SASTRY ◽  
...  
Keyword(s):  
Thermal Resistance ◽  
Thermal Inactivation ◽  
Storage Temperature ◽  
Thermal Characteristics ◽  
Bacillus Coagulans ◽  
Tomato Juice ◽  
Inactivation Kinetics ◽  
Log Reduction ◽  
Z Value ◽  
Kinetics Of

The thermal characteristics of the spores and vegetative cells of three strains of Bacillus coagulans (ATCC 8038, ATCC 7050, and 185A) in tomato juice were evaluated. B. coagulans ATCC 8038 was chosen as the target microorganism for thermal processing of tomato products due to its spores having the highest thermal resistance among the three strains. The thermal inactivation kinetics of B. coagulans ATCC 8038 spores in tomato juice between 95 and 115°C were determined independently in two different laboratories using two different heating setups. The results obtained from both laboratories were in general agreement, with z-values (z-value is defined as the change in temperature required for a 10-fold reduction of the D-value, which is defined as the time required at a certain temperature for a 1-log reduction of the target microorganisms) of 8.3 and 8.7°C, respectively. The z-value of B. coagulans 185A spores in tomato juice (pH 4.3) was found to be 10.2°C. The influence of environmental factors, including cold storage time, pH, and preconditioning, upon the thermal resistance of these bacterial spores is discussed. The results obtained showed that a storage temperature of 4°C was appropriate for maintaining the viability and thermal resistance of B. coagulans ATCC 8038 spores. Acidifying the pH of tomato juice decreased the thermal resistance of these spores. A 1-h exposure at room temperature was considered optimal for preconditioning B. coagulans ATCC 8038 spores in tomato juice.

Inactivation kinetics of Bacillus cereus vegetative cells and spores from different sources by antimicrobial photodynamic treatment (aPDT)

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111037
Author(s):  
Leonardo do Prado-Silva ◽  
Verônica O. Alvarenga ◽  
Gilberto Ú.L. Braga ◽  
Anderson S. Sant’Ana
Keyword(s):  
Bacillus Cereus ◽  
Inactivation Kinetics ◽  
Photodynamic Treatment ◽  
Vegetative Cells ◽  
Kinetics Of ◽  
Different Sources
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