title: C. botulinum inactivation kinetics implemented in a computational model of a high-pressure sterilization process.
abstract: High-pressure, high-temperature (HPHT) processing is effective for microbial spore inactivation using mild preheating, followed by rapid volumetric compression heating and cooling on pressure release, enabling much shorter processing times than conventional thermal processing for many food products. A computational thermal fluid dynamic (CTFD) model has been developed to model all processing steps, including the vertical pressure vessel, an internal polymeric carrier, and food packages in an axis-symmetric geometry. Heat transfer and fluid dynamic equations were coupled to four selected kinetic models for the inactivation of C. botulinum; the traditional first-order kinetic model, the Weibull model, an nth-order model, and a combined discrete log-linear nth-order model. The models were solved to compare the resulting microbial inactivation distributions. The initial temperature of the system was set to 90 degrees C and pressure was selected at 600 MPa, holding for 220 s, with a target temperature of 121 degrees C. A representation of the extent of microbial inactivation throughout all processing steps was obtained for each microbial model. Comparison of the models showed that the conventional thermal processing kinetics (not accounting for pressure) required shorter holding times to achieve a 12D reduction of C. botulinum spores than the other models. The temperature distribution inside the vessel resulted in a more uniform inactivation distribution when using a Weibull or an nth-order kinetics model than when using log-linear kinetics. The CTFD platform could illustrate the inactivation extent and uniformity provided by the microbial models. The platform is expected to be useful to evaluate models fitted into new C. botulinum inactivation data at varying conditions of pressure and temperature, as an aid for regulatory filing of the technology as well as in process and equipment design.
authors.affiliation: Innovative Foods Centre, Food Science Australia, Private Bag 16, Werribee, VIC, Australia.
authors.forename: Pablo
authors.initials: P
authors.lastname: Juliano
authors.forename: Kai
authors.initials: K
authors.lastname: Knoerzer
authors.forename: Peter J
authors.initials: PJ
authors.lastname: Fryer
authors.forename: Cornelis
authors.initials: C
authors.lastname: Versteeg
mesh_terms: D003014:Clostridium botulinum / Q000254:growth & development*; D003198:Computer Simulation; D005516:Food Microbiology; D007700:Kinetics; D050296:Microbial Viability; D011312:Pressure; D013242:Sterilization / Q000379:methods*; D013696:Temperature