Effect of Aluminium Cookware on Escherichia coli during Pasteurization of Milk

RUANGTHIP, Nareethep; KAWAMURA, Shuso; UCHIDA, Yuka et al.

Food Science and Technology Research, 2012, 18(1), 31-36

Permalink : https://hdl.handle.net/2115/71314

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アクセス権
open access
URI
https://hdl.handle.net/2115/71314
タイトル
Effect of Aluminium Cookware on Escherichia coli during Pasteurization of Milk
著者
RUANGTHIP, Nareethep ; KAWAMURA, Shuso ; UCHIDA, Yuka ; KIMURA, Toshinori
著者名
RUANGTHIP, Nareethep
e-Rad_Researcher
80161363
著者名
KAWAMURA, Shuso
著者名
UCHIDA, Yuka
著者名
KIMURA, Toshinori
言語
英語
キーワード
aluminium
D-value
E. coli
surviving cells
z-value
発行日
2012
出版者
日本食品科学工学会
収録物名
Food Science and Technology Research
巻(号)
18(1)
ページ
31-36
抄録
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.
資源タイプ
学術雑誌論文
出版タイプ
Version of Record
権利情報
© 2012 by Japanese Society for Food Science and Technology
PISSN
1344-6606
EISSN
1881-3984
関連情報 (isIdenticalTo)
出版社版DOI
https://doi.org/10.3136/fstr.18.31