If you are experiencing problems downloading PDF or HTML fulltext, our helpdesk recommend clearing your browser cache and trying again. If you need help in clearing your cache, please click here . Still need help? Email firstname.lastname@example.org
The thermal treatment of Saccharomyces cerevisiae cells, which were homogeneously incorporated into dried wheat flour particles, was performed for various particle radii (0.8 to 1.6, 1.6 to 2.8, 2.8 to 3.2, and 5 mm) and for an initial water activity of 0.20. A new high-temperature
short-time process developed by our laboratory for powder decontamination was used at 150, 200, and 250°C for 5 to 30 s, and significant destruction of up to a 6.7-log reduction, depending on treatment conditions and granule size, was achieved. This study confirms the strong influence
of granulometry on the microbial destruction of homogeneously contaminated powdered products. Moreover, a thermal model was developed that takes into account the thermal properties of each component, the variations during heat treatment, and the energy required for phase change. This model
provides a tool for predicting yeast destruction.
Document Type: Research Article
Laboratoire de Génie des Procédés Alimentaires et Biotechnologiques, E.N.S.B.A.N.A., 1, Esplanade Erasme, 21000 Dijon, France
Publication date: May 1, 2005
More about this publication?
IAFP members must first sign in on the right to access full text articles of JFP First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: email@example.com or Web site: www.foodprotection.org