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heatinactivation, 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 ...
heatinactivation, 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 ...
heatinactivation, 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 ...
heatinactivation, 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 ...
heatinactivation, 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 ...
... 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 ...
heatinactivation, 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 ( ...
heatinactivation, 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 ...
heatinactivation, 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 ...
heatinactivation, 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 ...
heatinactivation, 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 ...
heatinactivation, 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. ...
heatinactivation, 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 ...
heatinactivation, 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 ...
... 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 ...
... 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 ...
heatinactivation, 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 ...
heatinactivation, 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 ...
heatinactivation, 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 ...
heatinactivation, 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 ...