Characterization of metastable high pressure phase transition positions and its influence on the behavior of microbial destruction |
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| Affiliation: | 1. College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China;2. Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China;3. Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, St-Anne-de-Bellevue, QC H9X 3V9, Canada;1. Department of Food Engineering, Ankara University, Gölbasi-Ankara, Turkey;2. Department of Food Engineering, Gümüshane University, Gümüshane, Turkey;3. College of Mechanical and Electronic Engineering, Northwest University, Yangling, China;4. Department of Food Engineering, Middle East Technical University, Ankara, Turkey;1. Research Laboratory of Microbiology (RLM), Department of Life and Earth Sciences, Faculty of Sciences I, Lebanese University, Hadat Campus, Beirut, Lebanon;2. Platform of Research and Analysis in Environmental Sciences (PRASE), Doctoral School of Sciences and Technologies, Lebanese University, Hadat Campus, Beirut, Lebanon;3. Centre d''Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation agro-Alimentaire (UR-TVA), Faculté des Sciences, Université Saint-Joseph de Beyrouth, Campus des sciences et technologies, Mar Roukos, Matn, Lebanon;1. Academia de Ciencias Físicas Matemáticas y Naturales de Venezuela (ACFIMAN), Venezuela;2. Universidad de Los Andes. Centro de Investigaciones Agroalimentarias, Mérida, Venezuela;3. Centro de Estudios del Desarrollo. Universidad Central de Venezuela. Caracas, Venezuela;1. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;2. Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA;1. Department of Food Engineering, Ankara University, Gölbasi-Ankara, Turkey;2. Department of Food Engineering, Gümüshane University, Gümüshane, Turkey;3. Department of Food Engineering, Middle East Technical University, Ankara, Turkey |
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| Abstract: | Effect of perturbation factors on phase transition metastable positions of whole milk (4% fat content) and their influence on microbial destruction characteristics of non-pathogenic Escherichia coli inoculated in milk subjected to high pressure low temperature treatment were evaluated using a specially developed high pressure (HP) cooling system. Initially, the phase transition data of milk transitioning through the metastable phases were obtained and fitted successfully using Simon-like models as done in previous studies and polynomial formulas with R2 of 0.997 & 0.996 for ice I, and 0.989 & 0.989 for ice III, respectively. The phase transition position of milk was explored with 5% and 10% sodium chloride solution as perturbation sources, respectively. Results showed that the 5% sodium chloride solution can reduce the transition pressure of milk by 43 MPa and increase the transition temperature by 4.1 °C, so that the milk can achieve phase transition at lower pressure and higher temperature. Phase transition microbial destruction was characterized by discontinuity, mutation and segmentation when the phase transition pressure interval 250– 300 MPa was carefully refined. The inactivation amount of E. coli before the phase transition (250 MPa) was 1.11 log and the phase transition process itself brought an additional 1.26 log destruction of E. coli population in milk.Industrial relevanceHigh pressure low temperature (HPLT) phase change kinetics were employed to enhance microbial destruction. HPLT was established based on a self-cooling unit positioned inside conventional HP chamber offering opportunities for scale up and commercialization. The effectiveness of HPLT phase transition for Escherichia coli destruction was demonstrated. The related research in metastable state provides a reference point for commercial application of high-pressure-low-temperature technology for microbial destruction and quality enhancement. |
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