Physicochemical aspects of food preservation by combined factors
Preservation of shelf-stable foods by combined methods relies on the application of multiple parameters which may act synergistically to prevent or retard microbial growth sufficiently to result in stable products at room temperature. The use of these inhibiting factors (also called 'hurdles�...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09567135_v4_n4_p210_Chirife |
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todo:paper_09567135_v4_n4_p210_Chirife2023-10-03T15:52:14Z Physicochemical aspects of food preservation by combined factors Chirife, J. combined methods pH preservation thermal resistance water activity Preservation of shelf-stable foods by combined methods relies on the application of multiple parameters which may act synergistically to prevent or retard microbial growth sufficiently to result in stable products at room temperature. The use of these inhibiting factors (also called 'hurdles') in combination can be advantageous mainly by allowing the less extreme use of any single treatment, thus resulting in an improvement of product quality. The purpose of the present work was to examine some physicochemical aspects of combined methods; these include, among others, the safety of water activity (aw) control e.g. solute effects, errors in the measurement and prediction of aw, modification of aw pH during processing and storage), the effect of decreasing pH and the effect of reduced water activity on the thermal resistance of bacteria. © 1993. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09567135_v4_n4_p210_Chirife |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
combined methods pH preservation thermal resistance water activity |
| spellingShingle |
combined methods pH preservation thermal resistance water activity Chirife, J. Physicochemical aspects of food preservation by combined factors |
| topic_facet |
combined methods pH preservation thermal resistance water activity |
| description |
Preservation of shelf-stable foods by combined methods relies on the application of multiple parameters which may act synergistically to prevent or retard microbial growth sufficiently to result in stable products at room temperature. The use of these inhibiting factors (also called 'hurdles') in combination can be advantageous mainly by allowing the less extreme use of any single treatment, thus resulting in an improvement of product quality. The purpose of the present work was to examine some physicochemical aspects of combined methods; these include, among others, the safety of water activity (aw) control e.g. solute effects, errors in the measurement and prediction of aw, modification of aw pH during processing and storage), the effect of decreasing pH and the effect of reduced water activity on the thermal resistance of bacteria. © 1993. |
| format |
JOUR |
| author |
Chirife, J. |
| author_facet |
Chirife, J. |
| author_sort |
Chirife, J. |
| title |
Physicochemical aspects of food preservation by combined factors |
| title_short |
Physicochemical aspects of food preservation by combined factors |
| title_full |
Physicochemical aspects of food preservation by combined factors |
| title_fullStr |
Physicochemical aspects of food preservation by combined factors |
| title_full_unstemmed |
Physicochemical aspects of food preservation by combined factors |
| title_sort |
physicochemical aspects of food preservation by combined factors |
| url |
http://hdl.handle.net/20.500.12110/paper_09567135_v4_n4_p210_Chirife |
| work_keys_str_mv |
AT chirifej physicochemicalaspectsoffoodpreservationbycombinedfactors |
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1807323065366872064 |