title: An insight on the relationship between food compressibility and microbial inactivation during high pressure processing.
abstract: This paper investigates the effect of high pressure liquid food compressibility onS. cerevisaeinactivation. Honey with various adjusted sugar with different values of compressibility was selected as a model food.S. cerevisiaecells in different honey concentrations (0-80°Brix), 600 MPa (at ambient temperature) showed an increasing resistance to inactivation with increasing °Brix.D-values ofS. cerevisiaeat 200, 400 and 600 MPa, for 20 min/80°Brix were 136.99 ± 7.97, 29.24 ± 6.44 and 23.47 ± 0.86 min, respectively. TheseD-values resulted the Zp-value of 526 ± 39 MPa. A significant correlation (p< 0.05) of cell reduction, °Brix and compressibility was found. Cell reduction in high pressure-treated samples varied linearly with °Brix suggesting that the baroprotective effect of the food was not solely due to sugar content, but also due to its compressibility. This research could have significant implications on the success of HPP (high pressure processing) preservation of foods containing high sugar content.
authors.affiliation: Faculty of Engineering Technology, Universiti Tun Hussein Onn Malaysia, 86400 Parit Raja, Johor Malaysia.|Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland, 1142 New Zealand.
authors.forename: Noor Akhmazillah
authors.initials: NA
authors.lastname: Fauzi
authors.affiliation: Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland, 1142 New Zealand.
authors.forename: Mohammed Mehdi
authors.initials: MM
authors.lastname: Farid
authors.affiliation: Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland, 1142 New Zealand.
authors.forename: Filipa
authors.initials: F
authors.lastname: Silva
keywords: Compressibility; High pressure processing; Honey; Microbial inactivation; Saccharomyces cerevisiae; Sugar content