Inactivation of microorganisms and pathogens by an alternating high pressure treatment
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (Food - P2)
Keywords: Inactivation, high hydrostatic pressure, alternating pressure, microorganisms, pathogens
Static high pressure (sHP) technology has become a unique and powerful tool in life sciences. It is primarily applied in food and pharmaceutical processing. In contrast to other commonly used procedures, such as heat, radiation, magnetic or electrical fields, and ultrasound, the sHP treatment offers distinctive features in sterilising products reducing adverse effects on the quality of the products. The sHP treatment avoids Maillard browning and destruction of temperature sensitive vitamins and other biologically relevant molecules. An innovative technology for the inactivation of liquid foods and pharmaceuticals based on pressure change was developed. This technique, called dynamic high pressure (dHP), combines the advantages of the common static HP batch processes with a continuous process and thereby leads to reduced process costs.
In this work we present the viability analysis of Saccharomyces cerevisiae and Escherichia coli (K12) subjected to dHP treatment at varied pressure, duration, temperature, frequency of the pressure changes, and pressure ramping.
First results show a complete inactivation of both organisms after 5 min with pressure continuously alternating between 3 and 400 MPa. An interdependence of inactivation and number of pulses could be stated using single pressure pulses in 30 sec intervals. These basics offer new potentials towards a continuous process.
Presented Thursday 20, 13:30 to 14:40, in session Innovations in Food Technology - Poster Session (Food - P2).
