The kinetics of thermal inactivation of Bacillus stearothermophilus spores in water extracts of soybeans (“soymilk”) was studied using a pilot scale scraped-surface heat exchanger. Survivor curves followed typical first-order inactivation reactions, with D-values ranging from 21.9 sec at 259 F to 5.3 sec at 268 F. The z-value was 15 F, corresponding to an activation energy of 88.6 kcal/mole. Lethal effects in the heating and cooling cylinders accounted for more than 50% of the inactivation above a heater outlet (holding) temperature of 265 F.
Inactivation of Bacillus stearothermophilus Spores in Soybean Water Extracts at Ultra-High Temperatures in a Scraped-Surface Heat Exchanger
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S. -C. SHIH, R. CUEVAS, V. L. PORTER, M. CHERYAN; Inactivation of Bacillus stearothermophilus Spores in Soybean Water Extracts at Ultra-High Temperatures in a Scraped-Surface Heat Exchanger. J Food Prot 1 February 1982; 45 (2): 145–149. doi: https://doi.org/10.4315/0362-028X-45.2.145
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