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1. High pressure destruction kinetics of Clostridium botulinum (Group I, strain PA9508B) spores in milk at elevated temperatures

Author:
Yanwen Shao; Hosahalli S. Ramaswamy; Jeff Bussey; Richard Harris; John W. Austin
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.154 pp. 112671
ISSN:
0023-6438
Subject:
heat inactivation,   etc   ; Clostridium botulinum; heat; kinetics; milk; spores; temperature;     Show all 7 Subjects
Abstract:
... Milk inoculated with Clostridium botulinum spores (PA9508B) (10⁷ CFU/mL) was subjected to high-pressure high-temperature treatment (HPHT) (700–900 MPa; 90–110 °C for 0–24 min) using an insulated sample chamber, as well as in a water bath (90–100 °C) (conventional) and surviving spores were enumerated. Destruction kinetics were well described by a first order kinetic model. Conventional heating D v ...
DOI:
10.1016/j.lwt.2021.112671

2. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase

Author:
Henrique Coutinho de Barcelos Costa; Tiago Augusto Bulhões Bezerra Cavalcante; Jorge Andrey Wilhelms Gut; Danylo de Oliveira Silva; Luiz Gustavo Martins Vieira
Source:
Journal of food engineering 2022 v.314 pp. 110799
ISSN:
0260-8774
Subject:
heat inactivation,   etc   ; catechol oxidase; heat; mathematical models; pasteurization; peroxidase; pulp;     Show all 7 Subjects
Abstract:
... This work evaluates the thermal inactivation of peroxidase and polyphenol oxidase of açai-berry pulp in a continuous pasteurization using a lab-scale pasteurizer with plate heat exchangers (PHEs). Experiments were carried-out at three different açai flow rates with two different pass arrangements of the PHEs. The experimental treatments were simulated by CFD and the numerical results were compared ...
DOI:
10.1016/j.jfoodeng.2021.110799

3. Calculating temperature lag for the correction of D values obtained from differential scanning calorimetry

Author:
Gregory J. Fleischman; Ren Yang; Arlette Shazer; Haiping Li
Source:
Journal of food engineering 2022 v.315 pp. 110813
ISSN:
0260-8774
Subject:
heat inactivation,   etc   ; calorimeters; heat transfer; sample size; skim milk; temperature;     Show all 6 Subjects
Abstract:
... A heat flux differential scanning calorimeter (DSC) was involved in a new method of determining thermal inactivation kinetic parameters (D- and z-values) for a bacterial suspension in skim milk. Validating the method against an established method led to the realization that the required sample size caused the sample temperature to appreciably lag that of the DSC cell, leading to consistent but ina ...
DOI:
10.1016/j.jfoodeng.2021.110813

4. Compromised Effectiveness of Thermal Inactivation of Legionella pneumophila in Water Heater Sediments and Water, and Influence of the Presence of Vermamoeba vermiformis

Author:
Margot Cazals; Emilie Bédard; Margot Doberva; Sébastien Faucher; Michèle Prévost
Source:
Microorganisms 2022 v.10 no.2 pp. -
ISSN:
2076-2607
Subject:
heat inactivation,   etc   ; Legionella pneumophila; energy; heat; heat stress; heat treatment; regrowth; sludge;     Show all 8 Subjects
Abstract:
... Intermittent reduction of temperature set-points and periodic shutdowns of water heaters have been proposed to reduce energy consumption in buildings. However, the consequences of such measures on the occurrence and proliferation of Legionella pneumophila (Lp) in hot water systems have not been documented. The impact of single and repeated heat shocks was investigated using an environmental strain ...
DOI:
10.3390/microorganisms10020443

5. On the common misuse of a constant z-value for calculations of thermal inactivation of microorganisms

Author:
Tomas Skoglund
Source:
Journal of food engineering 2022 v.314 pp. 110766
ISSN:
0260-8774
Subject:
heat inactivation,   etc   ; equations; food industry; food production; food safety; heat; risk; temperature;     Show all 8 Subjects
Abstract:
... An analysis clarifies the consequences of using the approximate equation, which is widely used for calculations of the sterilization value (F value etc.) and inactivation of microorganisms in heat processes for food. The first-order kinetics with a temperature dependence, which satisfies Arrhenius equation is reviewed. The accurate equation of the sterilization value, F – equally simple as the app ...
DOI:
10.1016/j.jfoodeng.2021.110766

6. A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process

Author:
C.F. De Schepper; C. Buvé; A.M. Van Loey; C.M. Courtin
Source:
Food research international 2022 v.157 pp. 111201
ISSN:
0963-9969
Subject:
heat inactivation,   etc   ; activation energy; alpha-amylase; dextrins; enzyme activity; food research; gelatinization; malting barley; starch; temperature; thermal stability;     Show all 11 Subjects
Abstract:
... To obtain an efficient conversion of starch into fermentable sugars and dextrins during the brewing process, mashing time-temperature profiles need to promote starch gelatinisation and enzyme activity while avoiding thermal inactivation of the amylases. This study focused on the second part of this balance by investigating the thermal stability of α-amylase and β-amylase of Planet barley malt thro ...
DOI:
10.1016/j.foodres.2022.111201

7. Post-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-products

Author:
Kenneth Aase Kristoffersen; Nils Kristian Afseth; Ulrike Böcker; Katinka Riiser Dankel; Mats Aksnes Rønningen; Andreas Lislelid; Ragni Ofstad; Diana Lindberg; Sileshi Gizachew Wubshet
Source:
Food chemistry 2022 v.382 pp. 132201
ISSN:
0308-8146
Subject:
heat inactivation,   etc   ; collagen; food chemistry; heat; heat treatment; hydrolysates; hydrolysis; molecular weight; poultry; proteolysis; sediments; solubilization; stem bromelain; time series analysis;     Show all 14 Subjects
Abstract:
... Enzymatic protein hydrolysis (EPH) is an invaluable process to increase the value of food processing by-products. In the current work the aim was to study the role of standard thermal inactivation in collagen solubilization during EPH of poultry by-products. Hundred and eighty hydrolysates were produced using two proteases (stem Bromelain and Endocut-02) and two collagen-rich poultry by-products ( ...
DOI:
10.1016/j.foodchem.2022.132201

8. Thermal death kinetics of Salmonella Enteritidis PT30 in peanut butter as influenced by water activity

Author:
Ren Yang; Lina Wei; Jianwu Dai; Juming Tang
Source:
Food research international 2022 v.157 pp. 111288
ISSN:
0963-9969
Subject:
heat inactivation,   etc   ; Salmonella Enteritidis; almonds; death; food research; heat tolerance; kinetics; pasteurization; peanut butter; temperature; water activity; water content; wheat flour;     Show all 13 Subjects
Abstract:
... It has been a challenge in developing effective thermal pasteurization processes for foods with high-fat and low-moisture contents like peanut butter, due to a general lack of reliable data on thermal resistance of pathogens in those food matrices. Recent studies on low-moisture foods like wheat flour and almond flour suggest that temperature and water activity (at the process temperatures) are tw ...
DOI:
10.1016/j.foodres.2022.111288

9. Effects of tyndallization temperature on the sterility and quality of kamaboko

Author:
Sumate Keratimanoch; Kigen Takahashi; Takashi Kuda; Emiko Okazaki; Jie-Ting Geng; Kazufumi Osako
Source:
Food chemistry 2022 v.366 pp. 130692
ISSN:
0308-8146
Subject:
heat inactivation,   etc   ; color; food chemistry; germination; polyacrylamide gel electrophoresis; temperature;     Show all 6 Subjects
Abstract:
... In this study, kamaboko gels were tyndallized at various temperatures and sterilization efficiency and impact on quality parameters were assessed. The microbiological, physical, and chemical properties of kamaboko gels were determined throughout the tyndallization process. Superior sterilization efficiency was achieved by tyndallization at a higher temperature; and the combination of heat-induced ...
DOI:
10.1016/j.foodchem.2021.130692

10. A review of methods to reduce the probability of the airborne spread of COVID-19 in ventilation systems and enclosed spaces

Author:
Gentry Berry; Adam Parsons; Matthew Morgan; Jaime Rickert; Heejin Cho
Source:
Environmental research 2022 v.203 pp. 111765
ISSN:
0013-9351
Subject:
heat inactivation,   etc   ; COVID-19 infection; air; airborne transmission; environmental factors; filtration; human population; ionization; irradiation; markets; probability; reactive oxygen species; research and development; viruses;     Show all 14 Subjects
Abstract:
... COVID-19 forced the human population to rethink its way of living. The threat posed by the potential spread of the virus via an airborne transmission mode through ventilation systems in buildings and enclosed spaces has been recognized as a major concern. To mitigate this threat, researchers have explored different technologies and methods that can remove or decrease the concentration of the virus ...
DOI:
10.1016/j.envres.2021.111765

11. Flat dual-frequency sweeping ultrasound enhances the inactivation of polyphenol oxidase in strawberry juice

Author:
Baoguo Xu; Jianan Chen; S. M. Roknul Azam; Min Feng; Benxi Wei; Weiqiang Yan; Cunshan Zhou; Haile Ma; Bhesh Bhandari; Guangyue Ren; Xu Duan
Source:
Journal of food measurement & characterization 2022 v.16 no.1 pp. 762-771
ISSN:
2193-4126
Subject:
heat inactivation,   etc   ; activation energy; catechol oxidase; kinetics; measurement; strawberries; temperature; ultrasonics;     Show all 8 Subjects
Abstract:
... In the current study, the effects of flat sweeping frequency and pulsed ultrasound (FSFPU) application with different frequency modes on the inactivation of polyphenol oxidase (PPO) in strawberry juice were investigated in the temperature range of 40–60 °C. The sweeping frequency modes employed includes single-frequency modes of 22 ± 1, 40 ± 1 kHz, and dual-frequency of 22 ± 1 and 40 ± 1 kHz in si ...
DOI:
10.1007/s11694-021-01202-3

12. Capture of enzyme aggregates by covalent immobilization on solid supports. Relevant stabilization of enzymes by aggregation

Author:
Paz García-García; Gloria Fernandez-Lorente; Jose M. Guisan
Source:
Journal of biotechnology 2021 v.325 pp. 138-144
ISSN:
0168-1656
Subject:
heat inactivation,   etc   ; Pisum sativum; agarose; biotechnology; oxidoreductases; pH; polyethylene glycol; porous media;     Show all 8 Subjects
Abstract:
... In this paper, a novel procedure for the immobilization and stabilization of enzymes is proposed: the multipoint covalent attachment of bi-molecular enzyme aggregates. This immobilization protocol allows the “capture” and fixation of the enzyme aggregate on the support surface. In addition to stabilization by multipoint attachment, enzyme aggregation promotes very interesting stabilizing effects. ...
DOI:
10.1016/j.jbiotec.2020.11.006

13. Thermal inactivation of pectin methylesterase from different potato cultivars (Solanum tuberosum L.)

Author:
Lucie G. Moens; Elien De Laet; Jean-Claude Van Ceunebroeck; Ann M. Van Loey; Marc E.G. Hendrickx
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.138 pp. 110600
ISSN:
0023-6438
Subject:
heat inactivation,   etc   ; Solanum tuberosum; cultivars; models; pectinesterase; potatoes; temperature; texture; thermal stability;     Show all 9 Subjects
Abstract:
... Pectin methylesterase (PME) is an important enzyme that can alter the texture of potato products during processing and storage. To manage the textural properties of potato based products, low and/or high temperature blanching can be used to promote or inactivate PME, respectively. However, the many potato cultivars being used for processing may contain PMEs with a different thermal stability. Ther ...
DOI:
10.1016/j.lwt.2020.110600

14. Heat inactivation of thermolabile polygalacturonase down to single molecule level. Systematic investigation and molecular modeling

Author:
Ana Serrano-Martínez; Iuliana Aprodu; Iuliana Banu; Carmen Lucas-Abellán; Pilar Hernández Sánchez; Lucía Guardiola; Estrella Núñez-Delicado; Vicente M. Gómez-López
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.137 pp. 110385
ISSN:
0023-6438
Subject:
heat inactivation,   etc   ; active sites; computer simulation; evolution; fluorescence; heat; hydrogen; polygalacturonase; solvents; temperature;     Show all 10 Subjects
Abstract:
... Polygalacturonase is an important enzyme related to quality of fruits and vegetables that it is usually inactivated by heat. This research aimed to determine the structural changes associated with the thermal inactivation of thermolabile polygalacturonase (PG2), which were studied using molecular modeling and by measuring the free sulfhydryl and intrinsic fluorescence changes. The inactivation fol ...
DOI:
10.1016/j.lwt.2020.110385

15. Rethinking the uncertainty of African swine fever virus contamination in feed ingredients and risk of introduction into the United States

Author:
Rachel A. Schambow; Fernando Sampedro; Pedro E. Urriola; Jennifer L. G. van de Ligt; Andres Perez; Gerald C. Shurson
Source:
Transboundary and emerging diseases 2022 v.69 no.1 pp. 157-175
ISSN:
1865-1674
Subject:
heat inactivation,   etc   ; African swine fever virus; biosecurity; blood serum; corn; extrusion; feed composition; models; pork; quantitative risk assessment; risk; risk reduction; solvents; soybean meal; soybeans; swine; temperature; uncertainty; viruses;     Show all 19 Subjects
Abstract:
... Economically relevant pathogens, such as African swine fever virus (ASFV), have been shown to survive when experimentally inoculated in some feed ingredients under the environmental conditions in transoceanic transport models. However, these models did not characterize the likelihood of virus survival under various time and temperature processes that feed ingredients undergo before they are added ...
DOI:
10.1111/tbed.14358

16. The effect of dry headspace on the thermal resistance of bacteria in peanut oil and peanut butter in thermal treatments

Author:
Ren Yang; Teng Cheng; Yoonki Hong; Lina Wei; Juming Tang
Source:
Food control 2022 v.137 pp. 108851
ISSN:
0956-7135
Subject:
heat inactivation,   etc   ; Enterococcus faecium; Salmonella Enteritidis; airtight storage; death; dry environmental conditions; food industry; food safety; headspace analysis; heat tolerance; lipids; pasteurization; peanut butter; peanut oil; temperature; water activity;     Show all 16 Subjects
Abstract:
... The objective of this study was to investigate the effect of a dry headspace on the thermal resistance of bacteria in lipid oil and peanut butter. Our recent study found Enterococcus faecium to be extremely resistant to heat in a thin oil layer when exposing to a dry environment. Thus, we hypothesized that peanut oil or peanut butter that is in contact with dry air during a thermal process may cau ...
DOI:
10.1016/j.foodcont.2022.108851

17. Modelling the thermal inactivation of spores from different phylogenetic groups of Bacillus cereus

Author:
Yvan Le Marc; Florence Postollec; Véronique Huchet; Mariem Ellouze
Source:
International journal of food microbiology 2022 v.368 pp. 109607
ISSN:
0168-1605
Subject:
heat inactivation,   etc   ; Bacillus cereus; Monte Carlo method; food microbiology; heat tolerance; meta-analysis; phylogeny;     Show all 7 Subjects
Abstract:
... The objective of this work is to match available phylogenetic information for Bacillus cereus strains with published thermal resistance parameters (D₉₀°C, z) and to use this information to develop refined inactivation models for B. cereus sensu lato. To do so, the thermal resistance parameters were retrieved for 57 strains of B. cereus that could be assigned to a phylogenetic group. This informati ...
DOI:
10.1016/j.ijfoodmicro.2022.109607

18. Aspartic protease-pepstatin A interactions: Structural insights on the thermal inactivation mechanism

Author:
Kavya Purushothaman; Sagar Krishna Bhat; Shiva Siddappa; Sridevi Annapurna Singh; Roopashree Subbaiah; Gopal Kedihithlu Marathe; Appu Rao G Appu Rao
Source:
Biochimie 2021 v.189 pp. 26-39
ISSN:
0300-9084
Subject:
heat inactivation,   etc   ; aspartic proteinases; autolysis; drug design; enthalpy; entropy; fluorescence emission spectroscopy; thermal stability;     Show all 8 Subjects
Abstract:
... Aspartic proteases are the targets for structure-based drug design for their role in physiological processes and pharmaceutical applications. Structural insights into the thermal inactivation mechanism of an aspartic protease in presence and absence of bound pepstatin A have been obtained by kinetics of thermal inactivation, CD, fluorescence spectroscopy and molecular dynamic simulations. The irre ...
DOI:
10.1016/j.biochi.2021.06.002

19. Engineering a Highly Thermostable High-Redox Potential Laccase

Author:
Ivan Mateljak; Miguel Alcalde
Source:
ACS sustainable chemistry & engineering 2021 v.9 no.29 pp. 9632-9637
ISSN:
2168-0485
Subject:
heat inactivation,   etc   ; Basidiomycota; biocatalysts; fungi; green chemistry; half life; laccase; pH stability; synergism; thermal stability;     Show all 10 Subjects
Abstract:
... Fungal high-redox potential laccases (HRPLs) are considered to be among the most relevant biocatalysts for industrial and environmental applications, although the lack of thermostable variants is hindering their practical implementation. In this letter, we describe the design of a highly thermostable HRPL. By introducing 27 stabilizing mutations identified in previous evolutionary campaigns focuse ...
DOI:
10.1021/acssuschemeng.1c00622

20. Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities

Author:
Xinyao Wei; Sabrina Vasquez; Harshavardhan Thippareddi; Jeyamkondan Subbiah
Source:
International journal of food microbiology 2021 v.344 pp. 109114
ISSN:
0168-1605
Subject:
heat inactivation,   etc   ; Enterococcus faecium; Salmonella; black pepper; food microbiology; heat tolerance; pasteurization; temperature; water activity;     Show all 9 Subjects
Abstract:
... Thermal inactivation kinetics of Salmonella in low moisture foods are necessary for developing proper thermal processing parameters for pasteurization. The effect of water activity on thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL B-2354 in ground black pepper has not been studied previously. Identification of a suitable surrogate assists in conducting in-plant process v ...
DOI:
10.1016/j.ijfoodmicro.2021.109114
CHORUS:
10.1016/j.ijfoodmicro.2021.109114