@article{MAKHILLJFT20121028290,
    title = {Thermodynamics of Heat Inactivation of <I>Listeria monocytogenes </I>in Soymilk of Varying Initial pH and Sugar Values},
    journal = {Journal of Food Technology},
    volume = {10},
    number = {2},
    pages = {17-23},
    year = {2012},
    issn = {1684-8462},
    doi = {jftech.2012.17.23},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2012.17.23},
    author = {M.A.,C.C. and},
    keywords = {Kinetic compensation,Listeria monocytogenes,soymilk,thermodynamics,microbe},
    abstract = {The thermodynamics of heat destruction of <I>Listeria monocytogenes</I> in soymilk of varying initial pH (6.0-6.8) and sugar contents (0.5-10% w/v) were studied using kinetic parameters generated via the classical thermobacteriology assumption of a log-linear relationship between <I>Listeria monocytogenes</I> survivors and heating time (0.5-30 min at 50-65&deg;C). The activation enthalpy (&#916;H<SUP>+</SUP>), entropy (&#916;S<SUP>+</SUP>), Energy (E<SUB>a</SUB>) and frequency factor (k<SUB>0</SUB>) for the heat inactivation ranged, respectively, from about 275-302, 612-705 J/mol deg., 277-305 kJ/mol and 2.9x10<SUP>43</SUP>-2.0x10<SUP>48</SUP> min<SUP>-1</SUP> increasing with increases in initial sugar contents and acidity of soymilk. A kinetic compensation effect was observed for both &#916;S<SUP>+</SUP>/&#916;H<SUP>+</SUP> and ln k<SUB>0</SUB>/E<SUB>a</SUB> relationships with isokinetic temperature of 32.16x0.13&deg;C and isokinetic destruction rate constant of 9.21x10<SUP>-5</SUP> min<SUP>-1</SUP> for the microbe in soymilk.}
    }