Journal
JOURNAL OF FOOD ENGINEERING
Volume 77, Issue 3, Pages 672-679Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2005.07.025
Keywords
high-pressure processing (HPP); reduction of Bacillus subtilis spores; response surface methodology (RSM)
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The results of fractional factorial experiments showed that the significant external factors affecting high-pressure processing (HPP) inactivation were pressure, temperature and pressure holding time. Based on these results, response surface methodology (RSM) was employed in the present work and a quadratic equation for HPP inactivation was built. By analyzing the response surface plots and their corresponding contour plots as well as solving the quadratic equation, the experimental values were shown to be significantly in good agreement with predicted values since the adjusted Aetermination coefficient (R-Adj(2)) was 0.9384. The optimum process parameters for six log-cycles reduction of Bacillus subtilis spores were obtained as: temperature, 87 degrees C; pressure, 576.0 MPa and pressure holding time, 13 min. The adequacy of the model equation for predicting the optimum response values was verified effectively by the validation data. (c) 2005 Elsevier Ltd. All rights reserved.
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