Examination of property changes depending on temperature in foodstuffs
2001
Kormendy, I.
The author reviews research results supported by OTKA (National Scientific Research Foundation) between 1995-1999 (project number TO14965). In the first task a heat resistant fraction was found in Cl. sporogenes spores when sterilizing pea puree. Survivors within the fraction are able to proliferate even in pea puree. In the second task the decomposition kinetics of vitamin C was examined in a modell solution similar to citrus juice filled in foil bags. From the experiment carried out for three gears speed constants and predictive equations were calculated. According to the variance analysis the following factors have the main effect on the intensity of decomposition: oxygen concentration, the initial vitamin concentration, and the temperature. In the third task this question was examined: after the primary destruction kinetics how a mixed microbe population can be divided into partial populations. On the semi-logaritmic scale non-linear survival functions as well as issues connected with the calculation methods of heat treatment equivalents were also addressed
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