Recommended laboratory practices for conducting high-pressure microbial inactivation experiments.
Recommended laboratory practices for conducting high-pressure microbial inactivation experiments.
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DOI：
10.1016/j.ifset.2004.04.001
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发表时间：
2004-01-01
影响因子：
6.6
通讯作者：
Robbins, J. A.
中科院分区：
文献类型：
--
作者：
Balasubramaniam, V. M.;Ting, E. Y.;Robbins, J. A.
本文重点介绍了一些常见的问题和陷阱，可能会遇到的研究人员进行高压微生物灭活研究。与热加工相比，高压食品加工的独特优势之一是压力均匀且瞬时地作用于整个食品质量。另一方面，由于加压而导致的样品温度的增加可导致高压处理（HHP）期间的处理不均匀性问题。设备传热特性的差异和实验方法的不充分报告可能会阻碍实验室之间结果的独立验证。了解热历史和控制热效应对于进行高压微生物灭活研究至关重要。提供了可能有助于对不同实验室之间获得的结果进行有意义的比较的方法。
This paper highlights some of the common problems and pitfalls that may be encountered by a researcher conducting high-pressure microbial inactivation studies. One of the unique advantages of high-pressure food processing in comparison to thermal processing is that pressure acts uniformly and instantaneously throughout the mass of the food. On the other hand, increase in sample temperature, due to pressurization, can lead to process non-uniformity issues during high-pressure processing (HHP). Differences in equipment heat transfer characteristics and inadequate reporting of experimental methodologies may hinder independent verification of results between laboratories. Knowledge of thermal history and controlling thermal effects is critical for conducting high-pressure microbial inactivation studies. Approaches that may aid in meaningful comparison of results obtained among various laboratories are provided.