Effect of repeated pressure treatment on breakdown of clumps of bacterial spores

Soichi Furukawa; Mitsuya Shimoda; Isao Hayakawa

doi:10.3136/fstr.10.10

Effect of repeated pressure treatment on breakdown of clumps of bacterial spores

Soichi Furukawa, Mitsuya Shimoda, Isao Hayakawa

Food Science and Biotechnology

Research output: Contribution to journal › Article › peer-review

5 Citations (Scopus)

Abstract

The effects of repeated pressure treatment (RP treatment) and continuous pressure treatment (CP treatment) at 25°C, 400 MPa for 30 min on the breakdown of spore clumps were investigated and RP treatment was found to be effective in breaking the clumps as the ratio of clumps decreased with increase in decompression time. It was deduced that this breakdown effect was one reason for the higher sterilization effect of RP treatment than CP treatment.

Original language	English
Pages (from-to)	10-12
Number of pages	3
Journal	Food Science and Technology Research
Volume	10
Issue number	1
DOIs	https://doi.org/10.3136/fstr.10.10
Publication status	Published - Jan 1 2004

All Science Journal Classification (ASJC) codes

Biotechnology
Food Science
Chemical Engineering(all)
Industrial and Manufacturing Engineering
Marketing

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10.3136/fstr.10.10

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Effect of repeated pressure treatment on breakdown of clumps of bacterial spores

Abstract

All Science Journal Classification (ASJC) codes

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