Processing of baby food using pressure-assisted thermal sterilization (PATS) and comparison with thermal treatment

References

• Considine KM, Kelly AL, Fitzgerald GF, et al. High-pressure processing–effects on microbial food safety and food quality. FEMS Microbiol Lett. 2008;281(1):1–9. doi: 10.1111/j.1574-6968.2008.01084.x
   PubMed Web of Science ®Google Scholar
• Pisoschi AM, Danet AF, Kalinowski S. Ascorbic acid determination in commercial fruit juice samples by cyclic voltammetry. J Autom Methods Manag Chem. 2008;2008:1–8. doi: 10.1155/2008/937651
   Google Scholar
• Sevenich R, Kleinstueck E, Crews C, et al. High-pressure thermal sterilization: food safety and food quality of baby food puree. J Food Sc. 2014;79(2):230–237. doi: 10.1111/1750-3841.12345
   PubMed Web of Science ®Google Scholar
• Särkkä-Tirkkonen M, Väisänen H, Beck A, et al. Overview on different sterilization techniques for baby food. Helsinki: Ruralia Institute; 2010.
   Google Scholar
• Barbosa-Canovas GV, Juliano P. Food sterilization by combination of high hydrostatic pressure and thermal energy. In Food engineering: integrated approaches. New York: Springer; 2008. p. 9–46.
   Google Scholar
• Ahn J, Balasubramaniam V, Yousef A. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. Int J Food Microbiol. 2007;113(3):321–329. doi: 10.1016/j.ijfoodmicro.2006.08.012
   PubMed Web of Science ®Google Scholar
• Furukawa S, Hayakawa I. Investigation of desirable hydrostatic pressure required to sterilize Bacillus stearothermophilus IFO 12550 spores and its sterilization properties in glucose, sodium chloride and ethanol solutions. Food Res Int. 2000;33(10):901–905. doi: 10.1016/S0963-9969(00)00120-4
   Web of Science ®Google Scholar
• de Heij W, Van Den Berg RW, van Schepdael LJMM, et al. Sterilisation: only better. New Food. 2005;8(2):56–61.
   Google Scholar
• Indrawati A, Van Loey D, Fachin B, et al. Overview: effect of high pressure on enzymes related to food quality – kinetics as a basis for process engineering. High Pressure Res. 2002;22(3/4):613–618. doi: 10.1080/08957950212420
   Web of Science ®Google Scholar
• Lenz CA, Reineke K, Knorr D, et al. High pressure thermal inactivation of Clostridium botulinum type E endospores – kinetic modeling and mechanistic insights. Front Microbiol. 2015;6(652):1–22.
   PubMed Web of Science ®Google Scholar
• Farid MM. Pressure assisted thermal sterilisation and apparatus. New Zealand Patent No. 56234. Granted in October 2009.
   Google Scholar
• Wimalaratne SK, Farid MM. Pressure assisted thermal sterilization. Food Bioproduct Process. 2008;86(4):312–316. doi: 10.1016/j.fbp.2007.08.001
   Web of Science ®Google Scholar
• Shibeshi K, Farid MM. Pressure-assisted thermal sterilization of soup. High Pressure Res. 2010;30(4):530–537. doi: 10.1080/08957959.2010.536541
   Web of Science ®Google Scholar
• Artíguez ML, Martínez de Marañón I. Inactivation of Bacillus subtilis spores by combined pulsed light and thermal treatments. Int J Food Microbiol. 2015;214:31–37. doi: 10.1016/j.ijfoodmicro.2015.07.019
   PubMed Web of Science ®Google Scholar
• Schaeffer AB, Fulton MD. A simplified method of staining endospores. J Sc. 1933;77(1990):194. doi: 10.1126/science.77.1990.194
   PubMedGoogle Scholar
• Farid M, Alkhafaji S. Determination of an effective treatment temperature of chemical and biological reactions. Food Bioprocess Technol. 2012;5(1):147–154. doi: 10.1007/s11947-009-0289-5
   Web of Science ®Google Scholar
• Gillis R. Biological indicator for monitoring low temperature steam sterilization. Lakewood, CO: Mesa Laboratories; 2004.
   Google Scholar
• Dražeta L, Lang A, Hall AJ, et al. Causes and effects of changes in xylem functionality in apple fruit. Ann Bot. 2004;93(3):275–282. doi: 10.1093/aob/mch040
   PubMed Web of Science ®Google Scholar
• Suntornsuk L, Gritsanapun W, Nilkamhank S, et al. Quantitation of vitamin C content in herbal juice using direct titration. J Pharm Biomed Anal. 2002;28(5):849–855. doi: 10.1016/S0731-7085(01)00661-6
   PubMed Web of Science ®Google Scholar
• Gomez-Romero J, Inés Garcia-Peña I, Ramirez-Muñoz J, et al. Rheological characterization of a mixed fruit/vegetable puree feedstock for hydrogen production by dark fermentation. Adv Chem Eng Sc. 2014;4:81–88. doi: 10.4236/aces.2014.41011
   Google Scholar
• Reineke K, Schottroff F, Meneses N, et al. Sterilization of liquid foods by pulsed electric fields– an innovative ultra-high temperature process. Front. Microbiol. 2015;6(400):1–11.
   PubMed Web of Science ®Google Scholar
• Jagannath A, Nakamura I, Tsuchido T. Modelling the combined effects of pH, temperature and sodium chloride stresses on the thermal inactivation of Bacillus subtilis spores in a buffer system. J Appl Microbiol. 2003;95:135–141. doi: 10.1046/j.1365-2672.2003.01952.x
   PubMed Web of Science ®Google Scholar
• Rodríguez-Lozano A, Campagnoli M, Jewel K, et al. Bacillus spp. thermal resistance and validation in soups. Curr Res, Technol Edu Topics Appl Microbiol Microbial Biotechnol. 2010;1:537–544.
   Google Scholar
• Georget E, Miller B, Aganovic K, et al. Bacterial spore inactivation by ultra-high pressure homogenization. Innov Food Sc Emerg Technol. 2014;26:116–123. doi: 10.1016/j.ifset.2014.08.004
   Web of Science ®Google Scholar
• Krebbers B, Matser AM, Hoogerwerf SW, et al. Combined high- pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters. Innov Food Sc Emerg Technol. 2003;4(4):377–385. doi: 10.1016/S1466-8564(03)00045-6
   Google Scholar
• Islam MS, Inoue A, Igura N, et al. Inactivation of Bacillus spores by the combination of moderate heat and low hydrostatic pressure in ketchup and potage. Int J Food Microbiol. 2006;107(2):124–130. doi: 10.1016/j.ijfoodmicro.2005.08.021
   PubMed Web of Science ®Google Scholar
• Reineke K, Mathys A, Heinz V, et al. Mechanism of endospore inactivation under high pressure. Trends Microbiol. 2013;21:296–304. doi: 10.1016/j.tim.2013.03.001
   PubMed Web of Science ®Google Scholar
• Taborek P, Kleiman R, Bishop D. Power-law behavior in the viscosity of supercooled liquids. Phys Rev B. 1986;34(3):1835–1840. doi: 10.1103/PhysRevB.34.1835
   Web of Science ®Google Scholar