Pre-treatment of thermoduric spores in CO2 modified atmosphere and their survivability during food extrusion

dc.creatorMarcos FRAIHA
dc.creatorAntonio Carlos de Oliveira FERRAZ
dc.creatorJoão Domingos BIAGI
dc.date2011
dc.date.accessioned2026-07-07T04:18:13Z
dc.descriptionThe aim of this experiment was to evaluate how susceptible spores become to mechanical damage during food extrusion after being submitted to CO 2 . B. stearothermophilus spores sowed to corn and soy mix were submitted to 99% CO 2 for 10 days and extruded in a single-screw extruder. The treatments were: T1 - spore-containing samples, extruded at screw rotational speed of 65 rpm and barrel wall temperature of 80 °C; T2 - as T1, except for screw rotational speed of 150 rpm; and T3 - as T2, except that samples were submitted to the modified atmosphere. The results for cell viability, minimum and maximum residence times, and static pressure were T1 - 19.90 ± 3.24%, 123.3 ± 14.50 seconds; 203.3 ± 14.05 seconds; 2.217 ± 62 kPa; T2 - 21.42 ± 8.24%, 70.00 ± 5.77 seconds; 170.00 ± 4.67 seconds; 2.310 ± 107 kPa; and T3 - 11.06 ± 2.46%, 86.00 ± 7.23 seconds; 186.00 ± 7.50 seconds; 2.403 ± 93 kPa, respectively. It was concluded that the extrusion process did reduce the cell count. However, screw rotational speed variation or CO 2 pre-treatment did not affect cell viability.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940104024
dc.identifier.urihttp://hdl.handle.net/123456789/457106
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.31
dc.subjectAgrociencias
dc.titlePre-treatment of thermoduric spores in CO2 modified atmosphere and their survivability during food extrusion
dc.typeartículo científico

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