Table 1.
Food product formulations [21].
Fig 1.
Typical temperature and pressure profiles during HPT and thermal treatments.
Exemplarily, the temperature (solid line) profile of a thermal treatment (0.1 MPa, 90 °C) and the pressure (dotted line) and temperature (dashed line) profile of a HPT treatment (600 MPa, 90 °C) with a holding time of 60 s in steamed sole are depicted. HPT heating time: ~124 s. Thermal load of HPT treatment: 12457 °C s. Thermal heating time: ~298 s. Thermal load of thermal treatment: 30766 °C s. The thermal load was calculated via numeric integration of temperature over time.
Fig 2.
Log reduction of C. botulinum TMW 2.990.
Spores suspended in green peas with ham (solid squares), steamed sole (open squares), vegetable soup (solid circles) and braised veal (open circles) after HPT treatment at 600 MPa and 90 °C for 1 to 300 s. Dashed lines indicate the corresponding detection limits. Initial spore count: 106–107 spores/g. Data are shown as means ± standard deviations of at least three independent experiments.
Table 2.
Spore count reduction due to pressure ramp and kinetic Weibull model parameters for isothermal/isobaric conditions at 600 MPa and 90 °C.
Fig 3.
Log reduction of C. botulinum TMW 2.990.
Spores suspended steamed sole and IPB after treatments at 90–100 °C and 0.1–600 MPa for 1–300s. Dashed lines indicate the corresponding detection limits. Initial spore count: 106–108 spores/g. Data are shown as means ± standard deviations of three independent experiments.
Table 3.
Spore count reduction due to pressure ramp and kinetic Weibull model parameters for isothermal/isobaric conditions in steamed sole.
Table 4.
Spore count reduction due to pressure ramp and kinetic Weibull model parameters for isothermal/isobaric conditions in IPB.