The thermodynamics of thermal inactivation of Aeromonas hydrophila in soymilk of varying pH (6.0-7.0) and sugar concentration (0-10%) were studied at a temperature of 50-65°C using kinetic parameters generated through the Classical thermobacteriology assumption of a log-linear relationship between A. hydrophila survivors and heating time. The activation enthalpy (ΔH#), activation entropy (ΔS#), activation energy (Ea) and frequency factor (Ko) for thermal inactivation of A. hydrophila in the soymilk samples were also obtained. Thermal inactivation of the organism followed first order reaction kinetics. The heat destruction rate constant (k) decreased with increase in heating temperature. The activation energy ranged from 210.98 to 215.28 kJ/mol increasing with decrease in pH and increase in sugar concentration of soymilk. The isokinetic temperature (TC) obtained varied from 55.95 to 56.62°C with inactivation of A. hydrophila exhibiting true compensation effect, with a Gibbs free energy of 82.86 kJ/mol. A combination of temperature, pH and sucrose significantly influenced inactivation of A. hydrophila in soymilk, following a similar mechanism being driven by entropy. Optimum safety from A. hydrophila can be achieved through application of multifactorial hurdles in soymilk processing. The thermodynamic data obtained will be useful to optimize thermal processing conditions for soymilk targeting A. hydrophila.
| Published in | International Journal of Food Engineering and Technology (Volume 8, Issue 2) |
| DOI | 10.11648/j.ijfet.20240802.11 |
| Page(s) | 16-25 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Soymilk, Hurdles, Aeromonas hydrophila, Thermodynamics, Arrhenius, Activation Enthalpy, Safety, Inactivation
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APA Style
Tersoo-Abiem, E. M., Ariahu, C. C., Igyor, M. A. (2024). Thermodynamics of Heat Inactivation of Aeromonas hydrophila in Soymilk of Varying Initial pH and Sugar Levels. International Journal of Food Engineering and Technology, 8(2), 16-25. https://doi.org/10.11648/j.ijfet.20240802.11
ACS Style
Tersoo-Abiem, E. M.; Ariahu, C. C.; Igyor, M. A. Thermodynamics of Heat Inactivation of Aeromonas hydrophila in Soymilk of Varying Initial pH and Sugar Levels. Int. J. Food Eng. Technol. 2024, 8(2), 16-25. doi: 10.11648/j.ijfet.20240802.11
AMA Style
Tersoo-Abiem EM, Ariahu CC, Igyor MA. Thermodynamics of Heat Inactivation of Aeromonas hydrophila in Soymilk of Varying Initial pH and Sugar Levels. Int J Food Eng Technol. 2024;8(2):16-25. doi: 10.11648/j.ijfet.20240802.11
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Download@article{10.11648/j.ijfet.20240802.11,
author = {Evelyn Mnguchivir Tersoo-Abiem and Charles Chukwuma Ariahu and Micheal Agba Igyor},
title = {Thermodynamics of Heat Inactivation of Aeromonas hydrophila in Soymilk of Varying Initial pH and Sugar Levels
},
journal = {International Journal of Food Engineering and Technology},
volume = {8},
number = {2},
pages = {16-25},
doi = {10.11648/j.ijfet.20240802.11},
url = {https://doi.org/10.11648/j.ijfet.20240802.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20240802.11},
abstract = {The thermodynamics of thermal inactivation of Aeromonas hydrophila in soymilk of varying pH (6.0-7.0) and sugar concentration (0-10%) were studied at a temperature of 50-65°C using kinetic parameters generated through the Classical thermobacteriology assumption of a log-linear relationship between A. hydrophila survivors and heating time. The activation enthalpy (ΔH#), activation entropy (ΔS#), activation energy (Ea) and frequency factor (Ko) for thermal inactivation of A. hydrophila in the soymilk samples were also obtained. Thermal inactivation of the organism followed first order reaction kinetics. The heat destruction rate constant (k) decreased with increase in heating temperature. The activation energy ranged from 210.98 to 215.28 kJ/mol increasing with decrease in pH and increase in sugar concentration of soymilk. The isokinetic temperature (TC) obtained varied from 55.95 to 56.62°C with inactivation of A. hydrophila exhibiting true compensation effect, with a Gibbs free energy of 82.86 kJ/mol. A combination of temperature, pH and sucrose significantly influenced inactivation of A. hydrophila in soymilk, following a similar mechanism being driven by entropy. Optimum safety from A. hydrophila can be achieved through application of multifactorial hurdles in soymilk processing. The thermodynamic data obtained will be useful to optimize thermal processing conditions for soymilk targeting A. hydrophila.
},
year = {2024}
}
TY - JOUR T1 - Thermodynamics of Heat Inactivation of Aeromonas hydrophila in Soymilk of Varying Initial pH and Sugar Levels AU - Evelyn Mnguchivir Tersoo-Abiem AU - Charles Chukwuma Ariahu AU - Micheal Agba Igyor Y1 - 2024/07/03 PY - 2024 N1 - https://doi.org/10.11648/j.ijfet.20240802.11 DO - 10.11648/j.ijfet.20240802.11 T2 - International Journal of Food Engineering and Technology JF - International Journal of Food Engineering and Technology JO - International Journal of Food Engineering and Technology SP - 16 EP - 25 PB - Science Publishing Group SN - 2640-1584 UR - https://doi.org/10.11648/j.ijfet.20240802.11 AB - The thermodynamics of thermal inactivation of Aeromonas hydrophila in soymilk of varying pH (6.0-7.0) and sugar concentration (0-10%) were studied at a temperature of 50-65°C using kinetic parameters generated through the Classical thermobacteriology assumption of a log-linear relationship between A. hydrophila survivors and heating time. The activation enthalpy (ΔH#), activation entropy (ΔS#), activation energy (Ea) and frequency factor (Ko) for thermal inactivation of A. hydrophila in the soymilk samples were also obtained. Thermal inactivation of the organism followed first order reaction kinetics. The heat destruction rate constant (k) decreased with increase in heating temperature. The activation energy ranged from 210.98 to 215.28 kJ/mol increasing with decrease in pH and increase in sugar concentration of soymilk. The isokinetic temperature (TC) obtained varied from 55.95 to 56.62°C with inactivation of A. hydrophila exhibiting true compensation effect, with a Gibbs free energy of 82.86 kJ/mol. A combination of temperature, pH and sucrose significantly influenced inactivation of A. hydrophila in soymilk, following a similar mechanism being driven by entropy. Optimum safety from A. hydrophila can be achieved through application of multifactorial hurdles in soymilk processing. The thermodynamic data obtained will be useful to optimize thermal processing conditions for soymilk targeting A. hydrophila. VL - 8 IS - 2 ER -
Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Nigeria
Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Nigeria
Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Nigeria
