Thermal pasteurization is known as the most common method in food processing. In this study, the effectiveness of come up time on inactivation of heat resistance isoform of polyphenol oxidase (PPO), as a pasteurization index, was investigated during heating of the quince puree in a water bath at 60 to 90 . M5 decision tree, a novel statistical method, was applied to understand the simple relati...

Ultra high pressure homogenization (UHPH) opens up new areas for dynamic high pressure assisted thermal sterilization of liquids. Bacillus amyloliquefaciens spores are resistant to high isostatic pressure and temperature and were suggested as potential surrogate for high pressure thermal sterilization validation. B. amyloliquefaciens spores suspended in PBS buffer (0.01 M, pH 7.0), low fat milk...

There is correlative evidence that one mechanism of cellular thermoresistance is an increased level of membrane cholesterol. The hypothesis that cholesterol protects membrane proteins from thermal inactivation was tested using Ca-ATPase as a model. The intracellular Ca2+- and Mg2+-dependent ATPase from muscle sarcoplasmic reticulum was reconstituted into lipid mixtures containing different amou...

The overall goal of this project was to improve the reliability of thermal process validation tools for Salmonella in pork products, by accounting for stress adaptation that can occur during slow cooking processes. The specific objectives were: (1) To modify, for ground and whole-muscle pork products, a model recently developed at MSU to predict the rate of Salmonella thermal inactivation as a ...

Non-thermal inactivation of courgette peroxidase enzyme: Response surface modeling the effect cumin, fennel and clove essential oils

In recent years, considerable interest has been manifested in the thermal inactivation of animal viruses (Friedman and De Berry, 1959; LehmannGrube and Syverton, 1959; Youngner, 1957; Woese, 1960). Apart from the practical aspects, studies of the temperature sensitivity of virus particles offer a natural step in the analysis of their physicochemical properties (Gard and Maal0e, 1959) and, as su...

Thermal inactivation kinetics have been determined for pectin methylesterase (PME), polygalacturonase (PG), and peroxidase (POD) in tomato juice. Two parameters, the inactivation rate constant (k) at a reference temperature and the activation energy for inactivation (E(a)), were determined for each enzyme. For PME and PG, the k and E(a) values reported here do not agree with those in several pr...

The inactivation of a redox enzyme, bilirubin oxidase (BOD), by heat and guanidine hydrochloride (GuHCl) was studied by two bioelectrochemical methods. One is a conventional method, which measures the inactivation of BOD in solution, and the other is a method using a BOD-immobilized electrode (a membrane/BOD/GC electrode), which measures the inactivation of BOD in the immobilized state. The res...

The heat resistance of three strains of Dekkera/Brettanomyces (Dekkera anomala PYCC 5,153, Dekkera bruxellensis PYCC 4,801 and Dekkera/Brettanomyces 093) was evaluated at different temperatures between 32.5 and 55 degrees C. Thermal inactivation tests were performed in tartrate buffer solution (pH 4.0) and in wines. In the studies employing buffer as the heating menstruum, measurable thermal in...