Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6391087 | Food Control | 2015 | 32 Pages |
Abstract
Based on findings for selected foods at lab-scale extrapolated temperature-time combinations for a 12 log10 inactivation of Bacillus amyloliquefaciens were chosen for a scale-up with a 55 L vessel (HPHT system Hiperbaric). Temperature-time-combinations at 600 MPa were between 100 and 115 °C and 0.45-28min. The scale-up resulted in a reduction of furan, depending on the food system, between 41 and 98% to retorting. Results at pilot scale were similar to lab-scale experiments. The performed storage trials (standardized method NF V 08-408) showed that only for the baby food puree two selected treatment conditions (107.5 °C, 9.8 min and 115 °C, 0.45 min at 600 MPa) resulted in an unstable product. Overall the results of the scale-up process support the idea that the HPTS could be feasible for the implementation in the food industry.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
R. Sevenich, F. Bark, E. Kleinstueck, C. Crews, C. Pye, J. Hradecky, K. Reineke, M. Lavilla, I. Martinez-de-Maranon, J.C. Briand, D. Knorr,