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Filtering by: Subject Hydrogen ions Academic Affiliation Food Science and Technology

High pressure induced pH change and its effect on the inactivation of Lactobacillus plantarum and Escherichia coli

Creator:

Girón, Alejo

Abstract:

Microbial lethality is strongly pH dependent in processing regimes including high hydrostatic pressure processing (HPP). HPP induces the dissociation of weak acids that potentially causes a shift in pH in some systems thereby increasing acidity while pressure insensitive buffers do not undergo dissociation. The degree of high pressure induced pH...

Resource Type:

Masters Thesis