Static and Dynamic, but not Pulsed High-Pressure Treatment Efficiently Inactivates Yeast

Beitrag in einer Fachzeitschrift


Details zur Publikation

Autor(en): Izydor M, Hainthaler M, Gaipl U, Frey B, Schlücker E
Zeitschrift: Chemical Engineering & Technology
Jahr der Veröffentlichung: 2017
Band: 40
Heftnummer: 1
Seitenbereich: 130-137
ISSN: 0930-7516


Abstract

Static high-pressure (HP) treatment has become a powerful tool for preserving foodstuffs, allowing high inactivation rates and minimal adverse effects on valuable components. Due to HP maxima and batch mode conditions, it is restricted to high-grade products. To overcome these restrictions, dynamic HP offers the possibility of a quasi-continuous mode of operation. The effects of three different HP treatments (static, pulsed, and dynamic) on yeast were investigated. The inactivation efficiency and membrane damage increase with increasing pressure or pressure holding time. The cells do not show higher sensitivity to fast and repeated depressurization, and the number of pressure pulses plays only a minor role in inducing membrane damage. A form of programmed cell death could not be detected.


FAU-Autoren / FAU-Herausgeber

Frey, Benjamin PD Dr.
Strahlenklinik
Gaipl, Udo Prof. Dr.
Strahlenklinik
Hainthaler, Markus
Lehrstuhl für Prozessmaschinen und Anlagentechnik
Izydor, Marika
Lehrstuhl für Prozessmaschinen und Anlagentechnik
Schlücker, Eberhard Prof. Dr.-Ing.
Lehrstuhl für Prozessmaschinen und Anlagentechnik


Zitierweisen

APA:
Izydor, M., Hainthaler, M., Gaipl, U., Frey, B., & Schlücker, E. (2017). Static and Dynamic, but not Pulsed High-Pressure Treatment Efficiently Inactivates Yeast. Chemical Engineering & Technology, 40(1), 130-137.

MLA:
Izydor, Marika, et al. "Static and Dynamic, but not Pulsed High-Pressure Treatment Efficiently Inactivates Yeast." Chemical Engineering & Technology 40.1 (2017): 130-137.

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Zuletzt aktualisiert 2018-09-11 um 21:08