Effect of high pressure treatment on the characteristics of a model emulsion

被引：3
|
作者：
Denavaut, Maxence [1 ,2 ]
Verret, Catherine [2 ]
El Moueffak, Abdelhamid [2 ]
Largeteau, Alain [3 ]
Queveau, Delphine [1 ]
de Lamballerie, Marie [1 ]
机构：
[1] ONIRIS, GEPEA UMR CNRS 6144, Nantes, France
[2] Univ Bordeaux, ERAP, Perigueux, France
[3] Univ Bordeaux, ICMCB, Bordeaux, France
来源：
HIGH PRESSURE RESEARCH | 2014年 / 34卷 / 04期
关键词：
high pressure; physicochemical characteristics; microorganisms inactivation; emulsion;
D O I：
10.1080/08957959.2014.971023
中图分类号：
O4 [物理学];
学科分类号：
0702 ;
摘要：
The aim of this study was to investigate the use of HP (high pressure) technology as a possible alternative method for decontamination of non-food medium. HP (500 MPa) did not modify significantly the physicochemical characteristics of a model non-food emulsion. A 10 min HP treatment inactivated totally Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Aspergillus niger and Candida albicans even if all the five microorganisms were inoculated together, regardless of the initial load. No recovery was observed until six months of storage at 25 degrees C.
引用
收藏
页码：434 / 438
页数：5
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