Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments

• Published in: Food control Vol. 60; pp. 484 - 492
• Main Authors: Ates, Mehmet Baris, Skipnes, Dagbjørn, Rode, Tone Mari, Lekang, Odd-Ivar
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.02.2016
• Subjects: Agitating retort; Bacillus spores; HPP; Inactivation kinetics; Bacillus spores; HPP; Agitating retort; Inactivation kinetics

Optimization of food preservation technologies is necessary for improved product quality and nutrition as well as energy and environmental sustainability. In the current study, inactivation of Bacillus subtilis spores in a model soup (pH 6.1) with agitating retort, static retort and combined high pr...