International Journal of Food Engineering and Technology最新文献

Thermodynamics of Heat Inactivation of Aeromonas hydrophila in Soymilk of Varying Initial pH and Sugar Levels 初始 pH 值和糖度不同的豆浆中热灭活水单胞菌的热力学研究

International Journal of Food Engineering and Technology Pub Date : 2024-07-03 DOI: 10.11648/j.ijfet.20240802.11

Evelyn Tersoo-Abiem, Charles Ariahu, M. Igyor

{"title":"Thermodynamics of Heat Inactivation of Aeromonas hydrophila in Soymilk of Varying Initial pH and Sugar Levels","authors":"Evelyn Tersoo-Abiem, Charles Ariahu, M. Igyor","doi":"10.11648/j.ijfet.20240802.11","DOIUrl":"https://doi.org/10.11648/j.ijfet.20240802.11","url":null,"abstract":"The thermodynamics of thermal inactivation of Aeromonas hydrophila in soymilk of varying pH (6.0-7.0) and sugar concentration (0-10%) were studied at a temperature of 50-65°C using kinetic parameters generated through the Classical thermobacteriology assumption of a log-linear relationship between A. hydrophila survivors and heating time. The activation enthalpy (ΔH#), activation entropy (ΔS#), activation energy (Ea) and frequency factor (Ko) for thermal inactivation of A. hydrophila in the soymilk samples were also obtained. Thermal inactivation of the organism followed first order reaction kinetics. The heat destruction rate constant (k) decreased with increase in heating temperature. The activation energy ranged from 210.98 to 215.28 kJ/mol increasing with decrease in pH and increase in sugar concentration of soymilk. The isokinetic temperature (TC) obtained varied from 55.95 to 56.62°C with inactivation of A. hydrophila exhibiting true compensation effect, with a Gibbs free energy of 82.86 kJ/mol. A combination of temperature, pH and sucrose significantly influenced inactivation of A. hydrophila in soymilk, following a similar mechanism being driven by entropy. Optimum safety from A. hydrophila can be achieved through application of multifactorial hurdles in soymilk processing. The thermodynamic data obtained will be useful to optimize thermal processing conditions for soymilk targeting A. hydrophila.\u0000","PeriodicalId":512004,"journal":{"name":"International Journal of Food Engineering and Technology","volume":"31 s102","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141683236","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Slaughter House and the Re-emerging Foodborne Illness with Special Reference to Bovine Tuberculosis 屠宰场与重新出现的食源性疾病，特别是牛结核病

International Journal of Food Engineering and Technology Pub Date : 2024-02-20 DOI: 10.11648/j.ijfet.20240801.12

F. Shaltout

{"title":"The Slaughter House and the Re-emerging Foodborne Illness with Special Reference to Bovine Tuberculosis","authors":"F. Shaltout","doi":"10.11648/j.ijfet.20240801.12","DOIUrl":"https://doi.org/10.11648/j.ijfet.20240801.12","url":null,"abstract":"The Slaughter house is the place in which the animals are slaughtered for human consumption. The Slaughter house plays important role in prevention of zoonotic diseases between animals and humans like Mycobacterium tuberculosis as reemerging foodborne illness and also prevent infectious diseases between animals. Bovine Mycobacterium tuberculosis is caused by a species of pathogenic Gram positive, acid fast stain bacteria in the Mycobacteriaceae family. the causative agent bacteria of Bovine tuberculosis as reemerging foodborne illness tuberculosis bacteria has an waxy cover on its surface primarily due to the presence of acid called mycolic which refers the cells impervious to Gram staining, and as a result, the causative agent bacteria of Bovine tuberculosis as reemerging foodborne illness may appear weakly Gram-positive. Acid-fast bacilli by using certain stains called Ziehl Nielsen, or through using stain called fluorescent such as aura mine are used to identify the cause of Bovine tuberculosis as reemerging foodborne illness with a microscope. The Bacteria cause Bovine tuberculosis as a reemerging foodborne illness is aerobic bacteria and needs high concentrations of oxygen. Mainly this bacteria is pathogenic to human and mammal's respiratory system, it infects the lungs. The most diagnostic means for Bovine tuberculosis as a reemerging foodborne illness are the tuberculin skin examination, stain of acid-fast, laboratory culture, and through using polymerase chain reaction method.","PeriodicalId":512004,"journal":{"name":"International Journal of Food Engineering and Technology","volume":"700 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140446474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Belending Semolina with Red Teff on Nutritional Quality of Short Cut Pasta 用红茶籽粉拌制粗面对短切意面营养质量的影响

International Journal of Food Engineering and Technology Pub Date : 2024-02-01 DOI: 10.11648/ijfet.20240801.11

Yohannes Belayneh Zewdu, Solomon Abera

引用次数: 0

Effect of Belending Semolina with Red Teff on Nutritional Quality of Short Cut Pasta 用红茶籽粉拌制粗面对短切意面营养质量的影响

International Journal of Food Engineering and Technology Pub Date : 2024-02-01 DOI: 10.11648/ijfet.20240801.11

Yohannes Belayneh Zewdu, Solomon Abera

引用次数: 0