Kinetic Analysis of Yeast Inactivation by High Pressure Treatment at Low Temperatures

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概要

• 論文の詳細を見る

• Inactivation of Saccharomyces cerevisiae by high pressure treatment from 120 to 300 MPa in the range of -20 to 50℃ followed pseudo first order reaction kinetics. The regression analysis of 43 inactivation rates showed that pressurization at sub-zero temperatures (-20 and -10℃) enhanced the effects of pressure as pressurization at higher temperatures : i.e., pressurization at 190 MPa and -20℃ gave the same effect as pressurization at 320 MPa and room temperature. The results imply that high pressure treatment applied to food sterilization at lower temperatures has a greater effect with smaller pressure without destroying the original taste and flavor. Additional effects of sugars and slats on inactivation of yeast are also described.

• 社団法人日本農芸化学会の論文
• 1995-08-23

著者

• HAYASHI Rikimaru

  Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University

• Kimura Kunio

  Meidi- Ya Food Factory Co.

• Kimura Kunio

  Meidi-ya Food Factory Co.

• Hashizume Chieko

  Meidi-ya Food Factory Co.

• Hayashi Rikimaru

  Department Of Agricultural Chemistry Faculty Of Agriculture Kyoto University

関連論文

• Gel-setting and Gel-melting Temperatures of Aqueous Gelatin Solutions under High Pressure Measured by a Hot-wire Method
• Comparison of Keeping Quality between Pressure-processed Jam and Heat-processed Jam : Changes in Flavor Components, Hue, and Nutrients during Storage
• Purification of a Latent Form of Polyphenoloxidase from La France Pear Fruit and Its Pressure- activation
• Changes in Vacuolar Protease Activities during Synchronous Culture of Saccharomyces cerevisiae
• Kinetic Analysis of Yeast Inactivation by High Pressure Treatment at Low Temperatures

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