Saccharomyces cerevisiae thermal inactivation kinetics combined with ultrasound.

@article{LpezMalo1999SaccharomycesCT,
  title={Saccharomyces cerevisiae thermal inactivation kinetics combined with ultrasound.},
  author={Aurelio L{\'o}pez-Malo and Sandra Trejo Guerrero and Stella Maris Alzamora},
  journal={Journal of food protection},
  year={1999},
  volume={62 10},
  pages={1215-7}
}
Inactivation kinetics of Saccharomyces cerevisiae during thermal treatments at moderate temperatures (45.0, 47.5, 50.0, 52.5, or 55.0 degrees C) combined with application of 20 kHz of ultrasound were evaluated. S. cerevisiae inactivation under the combined effects of heat and ultrasound followed first-order reaction kinetics, with decimal reduction times (D) that varied from 22.3 to 0.8 min. D values in treatments that combined heat and ultrasound were significantly smaller (P < 0.05) than D… CONTINUE READING

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