Effect of Aluminium Cookware on Escherichia coli during Pasteurization of Milk

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概要

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• The effect of aluminium cookware on inactivation of Escherichia coli in milk was studied. Samples in aluminium and stainless-steel cups were heated at 60, 63, 65 and 67°C and held at those temperatures for 25, 5, 3 and 2 min, respectively. Results obtained under the temperature of 65 and 67°C clearly showed that cells of E. coli were killed more rapidly in aluminium cups than in stainless-steel cups. D-values in the aluminium cups were significantly shorter than those in stainless-steel cups, especially at higher temperatures. Samples in aluminium cups revealed a better trend inactivation effect than in stainless-steel cups at 60 and 63°C, however, there were no significant difference. Considering on z-values, results which obtained by aluminium cups were slightly lower than that obtained by stainless-steel cups. These results indicate that an aluminium utensil has an inactivating effect on E. coli and that rate of inactivation increases as temperature increases.

• 社団法人　日本食品科学工学会の論文
• 2012-01-01

著者

• Uchida Yuka

  Agricultural And Food Process Engineering Laboratory Hokkaido University

• Kimura Toshinori

  Agricultural And Food Process Engineering Laboratory Hokkaido University

• RUANGTHIP Nareethep

  Agricultural and Food Process Engineering Laboratory, Hokkaido University

• KAWAMURA Shuso

  Agricultural and Food Process Engineering Laboratory, Hokkaido University

• Ruangthip Nareethep

  Agricultural And Food Process Engineering Laboratory Hokkaido University

関連論文

• Effect of Aluminium Cookware on Escherichia coli during Pasteurization of Milk

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