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Microwave heat treatment application to pasteurization of human milk

Abstrakt

A prototype of microwave pasteurizer has been proposed as an alternative for holder pasteurization (HP) routinely used in Human Milk Bank (HMB), ensuring microbiological safety of human milk (HM). It was shown that the time of heat generation was about 15–16 min shorter by applying the microwave than in HP. Total inactivation of heat-sensitive bacteria Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Staphylococcus epidermidis, suspended in milk, occurred in the temperature 62–72 °C in HP. In the case of heat resistant enterococci the level of inactivation depended on the conditions of the process and the properties of the strains. The application of microwave heating allows to obtain lower D-value than those achieved during HP. The using of microwave heating at 62.5 or 66 °C for 5 or 3 min, respectively, allows to inactivation of HM microbiota. Appropriate microbiological quality of milk is critical for the effectiveness of the pasteurization process.

Cytowania

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Edyta Malinowska-Pańczyk, Klaudia Królik, Katarzyna Skorupska, Małgorzata Puta, Dorota Martysiak-Żurowska, Bogumiła Kiełbratowska,. (2019). Microwave heat treatment application to pasteurization of human milk, 52, 42-48. https://doi.org/10.1016/j.ifset.2018.11.005

Informacje szczegółowe

Kategoria:
Publikacja w czasopiśmie
Typ:
artykuł w czasopiśmie wyróżnionym w JCR
Opublikowano w:
Innovative Food Science & Emerging Technologies nr 52, strony 42 - 48,
ISSN: 1466-8564
Język:
angielski
Rok wydania:
2019
Opis bibliograficzny:
Malinowska-Pańczyk E., Królik K., Skorupska K., Puta M., Martysiak-Żurowska D., Kiełbratowska, B.: Microwave heat treatment application to pasteurization of human milk// Innovative Food Science & Emerging Technologies. -Vol. 52, (2019), s.42-48

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