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Effect of Aluminium Cookware on Escherichia coli during Pasteurization of Milk
Title: | Effect of Aluminium Cookware on Escherichia coli during Pasteurization of Milk |
Authors: | RUANGTHIP, Nareethep Browse this author | KAWAMURA, Shuso Browse this author →KAKEN DB | UCHIDA, Yuka Browse this author | KIMURA, Toshinori Browse this author |
Keywords: | aluminium | D-value | E. coli | surviving cells | z-value |
Issue Date: | 2012 |
Publisher: | 日本食品科学工学会 |
Journal Title: | Food Science and Technology Research |
Volume: | 18 |
Issue: | 1 |
Start Page: | 31 |
End Page: | 36 |
Publisher DOI: | 10.3136/fstr.18.31 |
Abstract: | The effect of aluminium cookware on inactivation of Escherichia coli in milk was studied. Samples in aluminium and stainless-steel cups were heated at 60, 63, 65 and 67°C and held at those temperatures for 25, 5, 3 and 2 min, respectively. Results obtained under the temperature of 65 and 67°C clearly showed that cells of E. coli were killed more rapidly in aluminium cups than in stainless-steel cups. D-values in the aluminium cups were significantly shorter than those in stainless-steel cups, especially at higher temperatures. Samples in aluminium cups revealed a better trend inactivation effect than in stainless-steel cups at 60 and 63°C, however, there were no significant difference. Considering on z-values, results which obtained by aluminium cups were slightly lower than that obtained by stainless-steel cups. These results indicate that an aluminium utensil has an inactivating effect on E. coli and that rate of inactivation increases as temperature increases. |
Rights: | © 2012 by Japanese Society for Food Science and Technology |
Type: | article |
URI: | http://hdl.handle.net/2115/71314 |
Appears in Collections: | 農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 川村 周三
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