title: Modeling the inactivation of Salmonella typhimurium by dense phase carbon dioxide in carrot juice.
abstract: The inactivation of Salmonella typhimurium inoculated into acidified carrot juice subjected to dense phase carbon dioxide (DPCD) was investigated. The pressures in the study were 10, 20 and 30 MPa, the temperatures were 32, 37 and 42 degrees C, and the treatment time was 5-90 min. The inactivation effect of DPCD was enhanced by increasing pressure and temperature. The sigmoid inactivation curves were characterized with the lag phase, exponential inactivation phase, and resistant phase. The inactivation curves were fitted to the modified Gompertz equation and the modified Logistic equation, the modified Gompertz equation was superior since its lowest residual sum of squares (RSS) was lower although there was no significant difference of goodness-of-fit between both models as indicated by F-test. The lambda (the duration of the lag phase) and t(4-D) (the time necessary to achieve 4-log cycles reduction) decreased with increasing pressure or temperature. The k(dm) (the maximum specific value of the inactivation rate, min(-1)) increased with increasing temperatures, and decreased with increasing pressures. The activation energy (Ea) and the activation volume (Va) necessary for inactivating S. typhimurium by DPCD were 19.06-29.39 kJ mol(-1) and 18.89-58.27 cm(3) mol(-1).
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Hongmei
authors.initials: H
authors.lastname: Liao
authors.forename: Xiangzhen
authors.initials: X
authors.lastname: Kong
authors.forename: Zhuyuan
authors.initials: Z
authors.lastname: Zhang
authors.forename: Xiaojun
authors.initials: X
authors.lastname: Liao
authors.forename: Xiaosong
authors.initials: X
authors.lastname: Hu
mesh_terms: D001628:Beverages / Q000382:microbiology*; D002245:Carbon Dioxide / Q000737:chemistry / Q000494:pharmacology*; D018552:Daucus carota / Q000382:microbiology*; D005519:Food Preservation / Q000379:methods*; D050296:Microbial Viability / Q000187:drug effects*; D008954:Models, Biological; D012486:Salmonella typhimurium / Q000187:drug effects* / Q000502:physiology; D013696:Temperature
chemical_list: D002245:Carbon Dioxide