TY  - JOUR
T1  - Thermodynamics of Heat Inactivation of <I>Listeria monocytogenes </I>in Soymilk of Varying Initial pH and Sugar Values
AU - Igyor, M.A. AU - Ariahu, C.C. AU - Inyang, C.U. 
JO  - Journal of Food Technology
VL  - 10
IS  - 2
SP  - 17
EP  - 23
PY  - 2012
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2012.17.23
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2012.17.23
KW  - Kinetic compensation
KW  -Listeria monocytogenes
KW  -soymilk
KW  -thermodynamics
KW  -microbe
AB  - 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.
ER  -