Hongmei Liao

Modeling the inactivation of Salmonella typhimurium by dense phase carbon dioxide in carrot juice.

The inactivation of Salmonella typhimurium inoculated into acidified carrot juice subjected to dense phase carbon dioxide (DPCD) was investigated. The pressures in the study were 10, 20 and 30 MPa, the temperatures were 32, 37 and 42 degrees C, and the treatment time was 5-90 min. The inactivation effect of DPCD was enhanced by increasing pressure and temperature. The sigmoid inactivation curves were characterized with the lag phase, exponential inactivation phase, and resistant phase. The inactivation curves were fitted to the modified Gompertz equation and the modified Logistic equation, the modified Gompertz equation was superior since its lowest residual sum of squares (RSS) was lower although there was no significant difference of goodness-of-fit between both models as indicated by F-test. The lambda (the duration of the lag phase) and t(4-D) (the time necessary to achieve 4-log cycles reduction) decreased with increasing pressure or temperature. The k(dm) (the maximum specific value of the inactivation rate, min(-1)) increased with increasing temperatures, and decreased with increasing pressures. The activation energy (Ea) and the activation volume (Va) necessary for inactivating S. typhimurium by DPCD were 19.06-29.39 kJ mol(-1) and 18.89-58.27 cm(3) mol(-1).

Behavior of inactivation kinetics of Escherichia coli by dense phase carbon dioxide.

Inactivation of Escherichia coli in cloudy apple juice by dense phase carbon dioxide (DPCD) was investigated. The pressures were 10, 20 and 30 MPa, the temperatures were 32, 37 and 42 degrees C. The inactivation kinetic behavior of E. coli conformed to a sigmoid curve with a shoulder and a tail, which was closely related with temperature or pressure. With the increase of temperature or pressure, the shoulder became unclear or even disappeared. The experimental data were well fitted to a model proposed by Xiong et al. [Xiong, R., Xie, G., Edmondson, A.E., Sheard, M.A., 1999. A mathematical model for bacterial inactivation. International Journal of Food Microbiology 46, 45-55], the kinetic parameters of t(lag) (the lag time length), f (the initial proportion of less resistant population), k(1) (the inactivation rate constant of less resistant fraction) and k(2) (the inactivation rate constant of resistant fraction), and t(4)(-)(D) (the time required for an 4-log-cycle reduction of bacteria under a given condition) were obtained from this model. The t(lag) declined from 4.032 to 0.890 min and t(4)(-)(D) from 54.955 to 18.840 min, k(1) was 1.74-4.4 times of k(2). Moreover, the model was validated by more experimental data, the accuracy factor (Af), bias factor (Bf), root mean square error (RMSE), sum of squares (SS), and correlation coefficient (R(2)) were used to evaluate this model performance, indicating that the model could provide a good fitting to the experimental data.