Sporicidal properties of mixtures of hydrogen peroxide vapor and hot air

Wang, J.; Toledo, R.T.

Sporicidal properties of mixtures of hydrogen peroxide vapor and hot air

1986

Wang, J. | Toledo, R.T.

A study assessed the effectiveness of various gaseous (hot air, steam, air-saturated hydrogen peroxide vapor (ASHPV)) for aseptic packaging to produce high-quality, shelf-stable, high-moisture content foods, with major emphasis on the use of ASHPV. The study involved the evaluation of the effect of time, temperature, and ASHPV concentration on the inactivation of spore growth for 3 varieties of Bacillus subtilis. The results indicated that at sufficiently high temperature B. subtilis spores on various types of surfaces were inactivated in less than 2 minutes to reduced the spore population by 6 log orders. It was concluded that ASHPV is an appropriate sterilant for aseptic packaging systems. (wz)

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AGROVOC Keywords

aseptic packaging food packaging food preservation food spoilage hydrogen peroxide

Bibliographic information

Published in

Food technology

Volume 40 Issue 12 Pagination 60 - 67 ISSN 0015-6639

Other Subjects

Sterilants

Language

English

Note

Based on a paper presented at the ift food packaging div. program, "aseptic processing and packaging of foods: fundamentals, technology, and regulatory topics," at the 46th ann. mtg. of the ift, june 15-18, 1986, dallas, tx.

Type

Journal Article; Text

In AGRIS since: 2024-02-28

Format: MODS

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Sporicidal properties of mixtures of hydrogen peroxide vapor and hot air

1986

AGROVOC Keywords

Bibliographic information