The protective effect of fat on the heat resistance of bacteria (II)
- 28 June 1977
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 12 (3) , 217-230
- https://doi.org/10.1111/j.1365-2621.1977.tb00103.x
Abstract
Summary: The experimental results of studies on the heat resistance of Bacillus subtilis spores in the model‐systems described in the first part of this study (Senhaji & Loncin, 1977) are shown to be in accord with the results of numerical simulation. This confirms the hypothesis that the heat protection phenomenon of fats is due to reduced water activity in the fat during heating.A second and direct experimental verification allows the presentation of guidelines permitting the occurrence of the phenomenon to be predicted.Keywords
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