Journal of Food Technology

Year: 2012
Volume: 10
Issue: 2
Page No. 17 - 23

Thermodynamics of Heat Inactivation of Listeria monocytogenes in Soymilk of Varying Initial pH and Sugar Values

Authors : M.A. Igyor, C.C. Ariahu and C.U. Inyang

References

Aguerre, R.J., C. Suarez and P.E. Viollaz, 1986. Enthalpy-entropy compensation in sorption phenomena: Application to the prediction of the effect of temperature on food isotherms. J. Food Sci., 51: 1547-1549.
CrossRef  |  Direct Link  |  

Ariahu, C.C. and A.O. Ogunsua, 2000. Thermal degradation kinetics of thiamine in periwinkle based formulated low acidity foods. Int. J. Food Sci. Technol., 35: 315-321.
CrossRef  |  

Atkins, P.W., 1980. Molecular Reaction Dynamics. 3rd Edn., Oxford University Press, Oxford, England, pp: 737-761.

Brown, W.C., 1991. Designing Listeria monocytogenes thermal inactivation studies for extended shelf life refrigerated foods. J. Food Prot., 48: 743-745.

Canjura, F.L., S.J. Schwartz and R.V. Nunes, 1991. Degradation kinetic of chlorophylls and chlorophyllides. J. Food Sci., 56: 1639-1643.

Gupta, C.B., 1979. An Introduction to Statistical Methods. 8th Edn., G. Vikas Publishing House, Pvt Ltd., New Delhi, India, pp: 424-480.

Johnson, K.W. and H.E. Synder, 1986. Soymilk: A comparison of processing methods on yields and composition. J. Food Sci., 43: 349-353.

Kramer, A. and B.A. Twigg, 1970. Quality Control for the Food Industry. 3rd Edn., The AVI Publishing Co. Inc., New York..

Krug, R.R., W.G. Hunter and R.A. Grieger, 1976. Enthalpy-entropy compensation. 1. Some fundamental statistical problems associated with the analysis of van't Hoff and Arrhenius data. J. Physi. Chem., 80: 2335-2341.
CrossRef  |  Direct Link  |  

Meloan, C.E. and Y. Pomeranz, 1980. Food Analysis Laboratory Experiments. 2nd Edn., Avi Publ. Co., New York, pp: 85-86.

Rhim, J.W., R.V. Nunes, V.A. Jones and K.R. Swartzel, 1989. Appearance of a kinetic compensation effect in the acid-catalyzed hydrolysis of disaccharides. J. Food Sci., 54: 222-223.
CrossRef  |  

Rhim, J.W., V.A. Jones and K.R. Swartzel, 1990. Kinetic compensation effect in the heat denaturation of whey protein. J. Food Sci., 55: 589-590.
CrossRef  |  

Speroni, J.J., S.K. Sastry and R.B. Bechaman, 1985. Thermal degradationkinetics of argaritine in model systems and argaritine retention in canned mushrooms. J. Food Sci., 50: 1306-1311.

Toledo, R.T., 1981. Fundamentals of Food Processing Engineering. Academic Press, San Francisco, New York, pp: 197-281.

Toukis, H. and T.P. Labuza, 1989. Acceptability of time-temperature indicators as life monitors of food products. J. Food Sci., 54: 788-798.

Van Boekel, M.A.J.S., 1996. Statistical aspects of kinetic modeling for food science problems. J. Food Sci., 61: 477-486.
CrossRef  |  

Zsako, J., 1976. The kinetic compensation effect. J. Therm. Anal., 9: 101-105.

Design and power by Medwell Web Development Team. © Medwell Publishing 2024 All Rights Reserved