Diels Ann M J, Wuytack Elke Y, Michiels Chris W
Laboratory of Food Microbiology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001, Leuven, Belgium.
Int J Food Microbiol. 2003 Oct 15;87(1-2):55-62. doi: 10.1016/s0168-1605(03)00050-3.
A detailed study of the inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation was performed at, respectively, 25 and 35 different combinations of process temperature and process pressure covering a range of 5-50 degrees C and 100-300 MPa. It appeared that in the entire studied pressure-temperature domain, S. aureus was more resistant to high-pressure homogenisation than Y. enterocolitica. Furthermore, the effect of the process pressure on the inactivation of S. aureus was considerably smaller than on the inactivation of Y. enterocolitica. Also, temperature between 5 and 40 degrees C did not affect inactivation of S. aureus by high-pressure homogenisation, while Y. enterocolitica inactivation was affected by temperature over a much wider range. Different mathematical models were compared to describe the inactivation of both bacteria under the experimental conditions applied. Such pressure-temperature inactivation models form the engineering basis for design, evaluation and optimisation of high-pressure homogenisation processes as a new preservation technique.
分别在5至50摄氏度和100至300兆帕范围内的25种和35种不同的工艺温度与工艺压力组合下，对高压均质法灭活金黄色葡萄球菌和小肠结肠炎耶尔森菌进行了详细研究。结果表明，在整个研究的压力 - 温度范围内，金黄色葡萄球菌比小肠结肠炎耶尔森菌对高压均质更具抗性。此外，工艺压力对金黄色葡萄球菌灭活的影响远小于对小肠结肠炎耶尔森菌灭活的影响。同样，5至40摄氏度之间的温度对高压均质法灭活金黄色葡萄球菌没有影响，而小肠结肠炎耶尔森菌的灭活受温度影响的范围要大得多。比较了不同的数学模型来描述在所用实验条件下两种细菌的灭活情况。这种压力 - 温度灭活模型构成了将高压均质法作为一种新的保鲜技术进行设计、评估和优化的工程基础。
