Influence of parameters of omelets’ treatment process with high pressure on their microbiological safety Journal of FOOD and PACKAGING Science, Technique and Technologies
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Date
2018
Authors
Sukmanov, V. O.
Сукманов, Валерій Олександрович
Падалка, Вячеслав Вікторович
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Abstract
Description
The article contains the results of researches on dependencies of omelets microbiological contamination (E. coli, Pseudomonas fluorecens, Paenibacillus polymyxa and Listeria seeligeri) with various fillers on the parameters of their high pressure treatment process (HP) (pressure value, temperature and process duration). The fact that it is reasonable to use kinetic models of the second order to describe the process of colon bacillus (Escherichia coli) inactivation is proposed for the first time and is experimentally established. Dependences of changes in the constants of inactivation rate ln (k1) and ln (k2) on the pressure for kinetic models of the second order were obtained in research. In the article were obtained values of omelet microbial contamination, treated by HP E. coli, Pseudomonas fluorecens, Paenibacillus polymyxa and Listeria seeligeri at their long storage.
Keywords
omelets with fillers, storage period, microbiological safety, high pressure, temperature.