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Peng S, Guo C, Zhang X, Bu X, Li X, Cui H, Duan Z. Kinetic study of the thermal inactivation of Weizmannia coagulans during food thermal processing. Heliyon 2024; 10:e36977. [PMID: 39286079 PMCID: PMC11402908 DOI: 10.1016/j.heliyon.2024.e36977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 08/25/2024] [Accepted: 08/26/2024] [Indexed: 09/19/2024] Open
Abstract
Weizmannia coagulans has attracted attention due to its remarkable health benefits for human, but the dynamic changes of its viable bacteria during thermal processing have been less reported. In this study, a predictive model for the survival of Weissmanella coagulans during thermal processing of food was developed and validated during the processing of coffee, tea, instant noodles, calcium milk biscuits, muffin cake and steamed buns. The kinetics of heat inactivation activities of Weizmannia coagulans VHProbi C08 and Weizmannia coagulans GBI-30, 6086 at 85, 95, 105, 110 and 115 °C were investigated, and their coefficients of determination were greater than 0.91 and 0.87, and the root-mean-square errors were less than 0.64 and 0.43, respectively. The z-values of VHProbi C08 and GBI-30, 6086 were obtained by Bigelow model fitting as 36.1 °C and 36.9 °C, respectively. The developed prediction model was applied to the thermal processing of six food products and the measured values were all within ±0.5 Log10 (CFU/mL) of the predicted values, indicating high prediction accuracy. The model predicts the survival of Weissmanella coagulans simply by obtaining the initial number of viable bacteria and the change in temperature. These suggested that the model can be used as an effective tool to evaluate the stability of Weizmannia coagulans in food thermal processing.
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Affiliation(s)
- Shudong Peng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Chaoqun Guo
- Qingdao Vland Biotech Inc. Nutrition & Health Technology Center, Qingdao, China
| | - Xiaoyuan Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xinping Bu
- Qingdao Vland Biotech Inc. Nutrition & Health Technology Center, Qingdao, China
| | - Xinping Li
- Qingdao Vland Biotech Inc. Nutrition & Health Technology Center, Qingdao, China
| | - Hongchang Cui
- Qingdao Vland Biotech Inc. Nutrition & Health Technology Center, Qingdao, China
| | - Zhi Duan
- Qingdao Vland Biotech Inc. Nutrition & Health Technology Center, Qingdao, China
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Roth K, Tran D, Joelsson A, Green S, Snyder AB. Detection of Alicyclobacillus spp. and Identification of Guaiacol Production Using the GENE-UP® PRO ACB, IFU Method No. 12, and Cosmo Bio Assays. J Food Prot 2023; 86:100114. [PMID: 37295499 DOI: 10.1016/j.jfp.2023.100114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 05/31/2023] [Accepted: 06/02/2023] [Indexed: 06/12/2023]
Abstract
Some species of Alicyclobacillus spoil beverages by producing guaiacol. Current culture-based methods detect the presence of Alicyclobacillus spp. and a subsequent peroxidase assay determines if the isolate can produce guaiacol. However, these methods are time-consuming and can yield false negatives due to differences in growth optima among species. The purpose of this study was to compare a RT-PCR-based method, the GENE-UP® PRO ACB assay, to the IFU Method No. 12 Enumeration and Enrichment methods. Ten species of Alicyclobacillus were detected using the tested RT-PCR assay, while A. dauci and A. kakegewensis were not detected using either IFU protocol. Low concentrations (1-10, 10-100, and 100-1,000 CFU/10 mL) of A. acidoterrestris, A. suci, and A. acidocaldarius were tested in five matrices. The proportion of positive samples identified using the tested RT-PCR assay (62/84) or the IFU Enrichment protocol (62/84) did not differ significantly from the proportion of inoculated samples (63/84). However, the IFU Enumeration method (32/84) detected statistically fewer positives. Additionally, methods identifying guaiacol production were compared. The proportion of correctly identified guaiacol producers using the tested RT-PCR assay (51/63) was not significantly different than those identified using the 3 h Cosmo Bio assay (54/63). Finally, four commercial samples of orange juice and sucrose solution were tested. Alicyclobacillus spp. were identified in all four samples using the IFU Enrichment method and in two samples using the tested RT-PCR assay. However, Alicyclobacillus was not detected in any sample using the IFU Enumeration method. Overall, this study showed consistent detection of Alicyclobacillus spp. using either the IFU Enrichment protocol or the tested RT-PCR assay, which both outperformed the IFU Enumeration protocol. Both the 3 h guaiacol bioassay and the tested RT-PCR assays consistently differentiated guaiacol-producing and nonproducing strains.
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Affiliation(s)
- Katerina Roth
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Derrick Tran
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | | | | | - Abigail B Snyder
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
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Teleken JT, Dutra AC, Laurindo JB, Carciofi BAM. Numerical modeling of heating tomato pulp in continuous flow microwave‐assisted thermal processing: Estimation of quality parameters. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Affiliation(s)
- Jhony T. Teleken
- Department of Chemical Engineering Federal University of Maranhão São Luís Maranhão Brazil
| | - Anderson C. Dutra
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - João B. Laurindo
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Bruno A. M. Carciofi
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
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Misiou O, Zourou C, Koutsoumanis K. Development and validation of a predictive model for the effect of temperature, pH and water activity on the growth kinetics of Bacillus coagulans in non-refrigerated ready-to-eat food products. Food Res Int 2021; 149:110705. [PMID: 34600697 DOI: 10.1016/j.foodres.2021.110705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 08/31/2021] [Accepted: 09/02/2021] [Indexed: 10/20/2022]
Abstract
A cardinal model (CM) for the effects of temperature (range: 32-59 °C), pH (range: 5.0-8.5) and water activity (aw) (range: 0.980-0.995) on Bacillus coagulans DSM 1 growth rate was developed in brain heart infusion broth (BHI), using the Bioscreen C method and further validated in selected food products. The estimated values for the cardinal parameters Tmin, Topt, Tmax, pHmin, pHopt, pHmax, [Formula: see text] and [Formula: see text] were 23.77 ± 0.19 °C, 52.89 ± 0.01 °C, 59.37 ± 0.07 °C, 4.70 ± 0.02, 6.43 ± 0.02, 8.56 ± 0.01, 0.969 ± 0.0007 and 0.998 ± 0.0011, respectively. The growth behaviour of B. coagulans was studied in five commercial non-refrigerated ready-to-eat food products under static conditions at 53 °C in order to estimate the optimum specific growth rate for each tested food product. The developed models were validated in the five selected food products under four different dynamic temperature profiles by comparing predicted and observed growth behaviour of B. coagulans. The validation results indicated a good performance of the model for all tested products with the overall Bias factor (Bf) and Accuracy factor (Af) estimated at 1.00 and 1.12, respectively. The developed model can be considered an effective tool in predicting B. coagulans growth and spoilage risks of non-refrigerated ready-to-eat food products during distribution and storage.
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Affiliation(s)
- Ourania Misiou
- Laboratory of Food Microbiology and Hygiene, Department of Food Science & Technology, Faculty of Agriculture, Aristotle University, 54124 Thessaloniki, Greece
| | - Christina Zourou
- Laboratory of Food Microbiology and Hygiene, Department of Food Science & Technology, Faculty of Agriculture, Aristotle University, 54124 Thessaloniki, Greece
| | - Konstantinos Koutsoumanis
- Laboratory of Food Microbiology and Hygiene, Department of Food Science & Technology, Faculty of Agriculture, Aristotle University, 54124 Thessaloniki, Greece.
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Majeed M, Majeed S, Arumugam S, Ali F, Beede K. Comparative evaluation for thermostability and gastrointestinal survival of probiotic Bacillus coagulans MTCC 5856. Biosci Biotechnol Biochem 2021; 85:962-971. [PMID: 33580694 DOI: 10.1093/bbb/zbaa116] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Accepted: 12/18/2020] [Indexed: 01/13/2023]
Abstract
Thermal stability (D-value and pasteurization) and gastric acid resistance of spore forming and nonspore forming probiotic strains were evaluated in this study. Bacillus coagulans MTCC 5856 spores showed highest thermal resistance (D-value 35.71 at 90 °C) when compared with other Bacillus strains and Lactobacillus species. B. coagulans strains exhibited significantly higher resistance to simulated gastric juice (pH 1.3, 1.5, and 2.0) compared to Lactobacillus strains. It also showed high resistance to cooking conditions of chapati (whole wheat flour-based flatbread) (88.94% viability) and wheat noodles (and 94.56% viability), suggesting remarkable thermal resistance during food processing. Furthermore, B. coagulans MTCC 5856 retained 73% viability after microwave cooking conditions (300 s, at 260 °C) and 98.52% in milk and juice at pasteurization temperature (420 min, at 72 °C). Thus, B. coagulans MTCC 5856 clearly demonstrated excellent resistance to gastric acid and high temperature (90 °C), thereby suggesting its extended application in functional foods (milk, fruit juices, chapati, and wheat noodles) wherein high temperature processing is involved.
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Affiliation(s)
- Muhammed Majeed
- Sami Labs Limited, 19/1, 19/2, First Main, Second Phase, Peenya Industrial Area, Bangalore, Karnataka, India.,Sabinsa Corporation, 750 Innovation Circle, Payson, UT, USA
| | - Shaheen Majeed
- Sami Labs Limited, 19/1, 19/2, First Main, Second Phase, Peenya Industrial Area, Bangalore, Karnataka, India.,Sabinsa Corporation, 750 Innovation Circle, Payson, UT, USA
| | - Sivakumar Arumugam
- Sami Labs Limited, 19/1, 19/2, First Main, Second Phase, Peenya Industrial Area, Bangalore, Karnataka, India
| | - Furqan Ali
- Sami Labs Limited, 19/1, 19/2, First Main, Second Phase, Peenya Industrial Area, Bangalore, Karnataka, India
| | - Kirankumar Beede
- Sami Labs Limited, 19/1, 19/2, First Main, Second Phase, Peenya Industrial Area, Bangalore, Karnataka, India
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Colás-Medà P, Nicolau-Lapeña I, Viñas I, Neggazi I, Alegre I. Bacterial Spore Inactivation in Orange Juice and Orange Peel by Ultraviolet-C Light. Foods 2021; 10:foods10040855. [PMID: 33920777 PMCID: PMC8103511 DOI: 10.3390/foods10040855] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/04/2021] [Accepted: 04/12/2021] [Indexed: 11/16/2022] Open
Abstract
Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and the high hydrostatic pressure treatments that fruit juices receive during their processing, thus reducing their microbiological quality and safety. In this context, our objective was to evaluate the efficacy of Ultraviolet-C (UV-C) light at 254 nm on reducing bacterial spores of Alicyclobacillus acidoterrestris, Bacillus coagulans and Bacillus cereus at two stages of orange juice production. To simulate fruit disinfection before processing, the orange peel was artificially inoculated with each of the bacterial spores and submitted to UV-C light (97.8-100.1 W/m2) with treatment times between 3 s and 10 min. The obtained product, the orange juice, was also tested by exposing the artificially inoculated juice to UV-C light (100.9-107.9 W/m2) between 5 and 60 min. A three-minute treatment (18.0 kJ/m2) reduced spore numbers on orange peel around 2 log units, while more than 45 min (278.8 kJ/m2) were needed to achieve the same reduction in orange juice for all evaluated bacterial spores. As raw fruits are the main source of bacterial spores in fruit juices, reducing bacterial spores on fruit peels could help fruit juice processors to enhance the microbiological quality and safety of fruit juices.
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Haldar L, Gandhi DN. Development of vacuum‐dried probiotic milk powder with
Bacillus coagulans. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12671] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Lopamudra Haldar
- Department of Dairy Microbiology F/O Dairy Technology West Bengal University of Animal & Fishery Sciences Mohanpur Nadia 741252 West Bengal India
| | - D N Gandhi
- Dairy Microbiology Division National Dairy Research Institute Karnal Haryana 132001 India
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Rayman Ergün A, Baysal T. Effects of thyme, basil, and garlic oleoresins on the thermal resistance of
Bacillus coagulans
in tomato sauce. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ahsen Rayman Ergün
- Food Engineering Department, Engineering Faculty Ege University Izmir Turkey
| | - Taner Baysal
- Food Engineering Department, Engineering Faculty Ege University Izmir Turkey
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9
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Determination of reaction orders for ascorbic acid degradation during sterilization using a new experimental device: The thermoresistometer Mastia ®. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.043] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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10
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Petruzzi L, Campaniello D, Speranza B, Corbo MR, Sinigaglia M, Bevilacqua A. Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview. Compr Rev Food Sci Food Saf 2017; 16:668-691. [DOI: 10.1111/1541-4337.12270] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 04/03/2017] [Accepted: 04/25/2017] [Indexed: 01/25/2023]
Affiliation(s)
- Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
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11
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Ehsannia S, Sanjabi MR. Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:996-1003. [PMID: 27162379 PMCID: PMC4837710 DOI: 10.1007/s13197-015-2159-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/23/2015] [Accepted: 12/22/2015] [Indexed: 01/08/2023]
Abstract
Microbial quality of low-salt processed cheeses supplemented with Bacillus coagulans spores (10(7)-10(8) CFU/g) relying on their physicochemical characteristics during 60 day-cold storage was evaluated. A reduction in moisture content, water activity and pH value and a significant enhancement in proteolytic index of control and probiotic samples were obtained by prolonging storage time. Survival rate of the probiotic cells significantly decreased up to day 30, while total count of the viable cells increased by increasing storage time. A 20 and 67 % increase in total counts of coliforms and mold-yeast of the control sample were respectively observed after 60 days of cold storage. A considerable decrease in the total counts of coliforms and mold-yeast was also found in the processed cheeses containing probiotic supplement. According to the macroscopic and sensory assessment, off-odors and off-flavors in the control sample were diagnosed after day 1 of cold-storage. Noticeably, the resistance to spoilage was more prominent in samples containing the probiotic cells.
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Affiliation(s)
- Sheida Ehsannia
- />Department of Food Science and Technology, Islamic Azad University, Pharmaceutical Sciences Branch (IAUPS), No 99, Yakhchal, Gholhak, Dr. Shariati, P.O. Box 19395-6466, Tehran, Iran
| | - Mohammad Reza Sanjabi
- />Department of Animal and Poultry Science and Fisheries, Agricultural Research Institute, Iranian Research Organization for Science and Technology (IROST), Tehran, P.O. Box 3353-5111, Iran
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12
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Ehsannia S, Sanjabi MR. Quality Characterization of Processed Cheese Inoculated by Bacillus coagulans
During Cold Storage: Compositional and Sensorial Attributes and Probiotic Microorganism Viability. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12646] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sheida Ehsannia
- Department of Food Science and Technology; Islamic Azad University; Pharmaceutical Sciences Branch (IAUPS); Tehran Iran
| | - Mohammad Reza Sanjabi
- Department of Animal and Poultry Science and Fisheries; Agricultural Research Institute; Iranian Research Organization for Science and Technology (IROST); P.O. Box 3353-5111 Tehran Iran
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13
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Caldwell JM, Pérez-Díaz IM, Harris K, Hassan HM, Simunovic J, Sandeep KP. Mitochondrial DNA Fragmentation to Monitor Processing Parameters in High Acid, Plant-Derived Foods. J Food Sci 2015; 80:M2892-8. [PMID: 26556214 DOI: 10.1111/1750-3841.13139] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2015] [Accepted: 10/05/2015] [Indexed: 11/29/2022]
Abstract
Mitochondrial DNA (mtDNA) fragmentation was assessed in acidified foods. Using quantitative polymerase chain reaction, Ct values measured from fresh, fermented, pasteurized, and stored cucumber mtDNA were determined to be significantly different (P > 0.05) based on processing and shelf-life. This indicated that the combination of lower temperature thermal processes (hot-fill at 75 °C for 15 min) and acidified conditions (pH = 3.8) was sufficient to cause mtDNA fragmentation. In studies modeling high acid juices, pasteurization (96 °C, 0 to 24 min) of tomato serum produced Ct values which had high correlation to time-temperature treatment. Primers producing longer amplicons (approximately 1 kb) targeting the same mitochondrial gene gave greater sensitivity in correlating time-temperature treatments to Ct values. Lab-scale pasteurization studies using Ct values derived from the longer amplicon differentiated between heat treatments of tomato serum (95 °C for <2 min). MtDNA fragmentation was shown to be a potential new tool to characterize low temperature (<100 °C) high acid processes (pH < 4.6), nonthermal processes such as vegetable fermentation and holding times of acidified, plant-derived products.
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Affiliation(s)
- Jane M Caldwell
- Dept. of Food, Bioprocessing, and Nutrition Sciences, North Carolina State Univ, Raleigh, NC, 27695, U.S.A
| | - Ilenys M Pérez-Díaz
- USDA-Agriculture Research Service, SAA, Food Science Research Unit, 322 Schaub Hall-NCSU, Raleigh, NC, 27695, U.S.A
| | - Keith Harris
- Dept. of Food, Bioprocessing, and Nutrition Sciences, North Carolina State Univ, Raleigh, NC, 27695, U.S.A
| | - Hosni M Hassan
- Prestage Dept. of Poultry Science, North Carolina State Univ, Raleigh, NC, 27695, U.S.A
| | - Josip Simunovic
- Dept. of Food, Bioprocessing, and Nutrition Sciences, North Carolina State Univ, Raleigh, NC, 27695, U.S.A
| | - K P Sandeep
- Dept. of Food, Bioprocessing, and Nutrition Sciences, North Carolina State Univ, Raleigh, NC, 27695, U.S.A
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Etzel MR, Willmore P, Ingham BH. Heat penetration and thermocouple location in home canning. Food Sci Nutr 2015; 3:25-31. [PMID: 25649758 PMCID: PMC4304559 DOI: 10.1002/fsn3.185] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2014] [Revised: 10/24/2014] [Accepted: 11/08/2014] [Indexed: 11/23/2022] Open
Abstract
We processed applesauce, tomato juice, and cranberries in pint jars in a boiling water canner to test thermal processing theories against home canning of high-acid foods. For each product, thermocouples were placed at various heights in the jar. Values for fh (heating), fcl (cooling), and F82.2°C (lethality) were determined for each thermocouple location, and did not depend substantially on thermocouple location in accordance with heat transfer theory. There was a cold spot in the jar, but the cold spot during heating became the hot spot during cooling. During heating, the geometric center was the last to heat, and remained coldest the longest, but during coooling, it was also the last to cool, and remained hottest the longest. The net effect was that calculated lethality in home canning was not affected by thermocouple location. Most of the lethality during home canning occurred during air cooling, making cooling of home canned foods of great importance. Calculated lethality was far greater than the required 5-log reduction of spores in tomato juice and vegetative cells in cranberries, suggesting a wide margin of safety for approved home-canning processes for high-acid foods.
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Affiliation(s)
- Mark R Etzel
- Department of Food Science, University of Wisconsin-Madison 1605 Linden Drive, Madison, Wisconsin, 53706
| | - Paola Willmore
- Department of Food Science, University of Wisconsin-Madison 1605 Linden Drive, Madison, Wisconsin, 53706
| | - Barbara H Ingham
- Department of Food Science, University of Wisconsin-Madison 1605 Linden Drive, Madison, Wisconsin, 53706
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