高圧力の科学と技術
Online ISSN : 1348-1940
Print ISSN : 0917-639X
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高圧処理の無菌化食品への利用
小林 篤川村 麻梨子大原 絵里荻野 美由紀星野 純山﨑 彬西海 理之
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2014 年 24 巻 1 号 p. 48-51

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This paper described the cases where a high-pressure treatment of 200 MPa was found to be effective against the two typical heat-resistant spores, B. subtilis and B. cereus when conducted as a pretreatment step before heat sterilization at 90 to 100℃. In addition, when the B. cereus was used as the indicator, it took 36 minutes (D=3 min.) to complete the heat sterilization at 100℃, whereas the holding time of only 6 minutes (D=0.5 min.) was enough to achieve sterility by using the Hi-Pit (high-pressure induced transformation) effect.

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© 2014 日本高圧力学会
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