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Investigating the effects of novel heat and high pressureprocessing on Listeria and Bacillus inactivation in a model food

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  1. Tez No: 609812
  2. Yazar: MEHMET BARIŞ ATEŞ
  3. Danışmanlar: PROF. DR. DANIŞMAN YOK
  4. Tez Türü: Doktora
  5. Konular: Besin Hijyeni ve Teknolojisi, Beslenme ve Diyetetik, Gıda Mühendisliği, Food Hygiene and Technology, Nutrition and Dietetics, Food Engineering
  6. Anahtar Kelimeler: Belirtilmemiş.
  7. Yıl: 2015
  8. Dil: İngilizce
  9. Üniversite: Norwegıan Unıversıty Of Lıfe Scıences
  10. Enstitü: Yurtdışı Enstitü
  11. Ana Bilim Dalı: Belirtilmemiş.
  12. Bilim Dalı: Belirtilmemiş.
  13. Sayfa Sayısı: Belirtilmemiş.

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Özet (Çeviri)

Thermal processing is a common method for controlling foodborne pathogens in various ready-to-eat (RTE) products. Traditional processes that involve static heating often result in undesirable quality changes in foods. These changes are due to slow heat penetration under conductive heating. Recent technologies such as agitating retorts or HPP can be an alternative for improving food quality through reduced processing time and overall heat load. Nevertheless, such novel technologies need to be thoroughly investigated with microbial inactivation studies to ensure that food safety requirements are met. The overall aim of this PhD thesis was to investigate the effects of novel agitating retort and combined high pressure-temperature processing on elimination of Listeria and Bacillus in a model soup (pH 6.1). In this context, the effects of process parameters such as processing time, pressure and heating mode (agitated/static) on microbial survival were studied. Applicability of the classical thermal death model and response surface methodology (RSM) on agitating retort and combined high pressure-temperature processing was assessed, respectively. The same model soup (pH 6.1) was used for all experiments as the food substrate. It was shown that novel agitating retort can give reductions of 86 to 89 % and 77 % in processing time compared to static heating for Listeria and Bacillus inactivation, respectively. Using agitation speeds up to 100 strokes per minute (spm) provided a homogenous heat load distribution and high heating rates (5.3 to 9.5 °C/min) in the soup. This led to correlated predicted and observed values for estimation of microbial inactivation. Combined high pressure and temperature (P/T) showed synergistic effects for inactivation of vegetative cells of Listeria and spores of Bacillus. Pressurization at 600 MPa for 5min with initial temperatures above 45 °C prevented recovery of Listeria at 4 and 8 °C for three weeks when initial counts were 3 and 5 log CFU/ml. Combined P/T treatments provided up to 4 log increases in Bacillus spore inactivation when the initial temperature was increased from 20 °C to 65 °C at 650 MPa for 10 min. Results from this work clearly indicated that the novel processes examined could offer a great potential for milder processing of foods. Results from this thesis can be used for designing 6􀀃 􀀃 future studies on validation and process optimization on similar products. Combined P/T processing appears to be suitable for heat sensitive products, whereas agitating process could be desirable for less heat-sensitive liquid products without solid particles.

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