Hydrostatic high pressure applied to food sterilization, III. Application to spices and spice mixtures
The response of suspensions of spices and spice mixtures in water to high pressure treatment was investigated. Inactivation of the microbial load-mainly aerobic and unaerobic spore formers-was strongly dependent on water activity and temperature. Samples were completely decontaminated after three pr...
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| Main Authors: | , , |
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| Format: | Article (Journal) |
| Language: | English |
| Published: |
1994
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| In: |
High pressure research
Year: 1994, Volume: 12, Issue: 4/6, Pages: 239-243 |
| ISSN: | 1477-2299 |
| DOI: | 10.1080/08957959408201663 |
| Online Access: | Verlag, lizenzpflichtig, Volltext: https://doi.org/10.1080/08957959408201663
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| Author Notes: | Peter Butz, Oliver Heinisch, Bernhard Tauscher |
| Summary: | The response of suspensions of spices and spice mixtures in water to high pressure treatment was investigated. Inactivation of the microbial load-mainly aerobic and unaerobic spore formers-was strongly dependent on water activity and temperature. Samples were completely decontaminated after three pressure cycles (30 min at 80 MPa followed by 30 min at 350 MPa) at 70 °C at a minimum water activity of 0.91. Pressure treated samples were examined for sensory and chemical changes. No significant changes in odour and appearance were recognized by a trained sensory panel, nor were changes in the volatile compounds of the samples detected by static headspace gaschromatography. |
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| Item Description: | Online veröffentlicht: 19. Aug 2006 Gesehen am 15.01.2026 |
| Physical Description: | Online Resource |
| ISSN: | 1477-2299 |
| DOI: | 10.1080/08957959408201663 |