Papers

2014

Application of High-Pressure Treatment to Sterilization of Foods

The Review of High Pressure Science and Technology
  • KOBAYASHI Atsushi
  • ,
  • KAWAMURA Mariko
  • ,
  • OHARA Eri
  • ,
  • OGINO Miyuki
  • ,
  • HOSHINO Jun
  • ,
  • YAMAZAKI Akira
  • ,
  • NISHIUMI Tadayuki

Volume
24
Number
1
First page
48
Last page
51
Language
Japanese
Publishing type
DOI
10.4131/jshpreview.24.48
Publisher
The Japan Society of High Pressure Science and Technology

This paper described the cases where a high-pressure treatment of 200 MPa was found to be effective against the two typical heat-resistant spores, B. subtilis and B. cereus when conducted as a pretreatment step before heat sterilization at 90 to 100℃. In addition, when the B. cereus was used as the indicator, it took 36 minutes (D=3 min.) to complete the heat sterilization at 100℃, whereas the holding time of only 6 minutes (D=0.5 min.) was enough to achieve sterility by using the Hi-Pit (high-pressure induced transformation) effect.<br>

Link information
DOI
https://doi.org/10.4131/jshpreview.24.48
CiNii Articles
http://ci.nii.ac.jp/naid/130003391936
URL
https://jlc.jst.go.jp/DN/JALC/10031166309?from=CiNii
ID information
  • DOI : 10.4131/jshpreview.24.48
  • ISSN : 0917-639X
  • CiNii Articles ID : 130003391936
  • SCOPUS ID : 84940299732

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