DOI: 10.11118/978-80-7509-996-9-0066

NEKONVENČNÉ METÓDY REDUKCIE MIKROORGANIZMOV V MLIEKARENSKOM PRIEMYSLE / UNCONVENTIONAL METHODS OF REDUCING MICROORGANISMS IN THE DAIRY INDUSTRY

Juraj Čuboň¹, Peter Haščík¹, Jana Tkáčová¹, Miroslava Hlebová²

¹ Ústav potravinárstva. Fakulta biotechnológie a potravinárstva. SPU, T. A. Hlinku 2, 94676 Nitra, Slovensko

² Univerzita Sv. Cyrila a Metoda, Fakulta prírodných vied, Ústav biológie a biotechnológie, Katedra biológie, Nam. J. Herdu 2, 917 01 Trnava, Slovensko

The work deals with the issue of microbiological quality assurance using non-traditional methods. Classic pasteurization is often used for its high efficiency in devitalizing microorganisms as well as enzymes. During heat treatment, chemical changes also occur that change the sensory properties of foods and in some cases change their nutritional value. There is a constant search for technologies that would ensure the required microbiological quality but have less impact on sensory properties and would be less energy demanding. Pulse electric field (PEF), high-pressure pasteurization and also high-pressure homogenization are verified. The principle of PEF technology is the application of short pulses of an electric field with a frequency in microseconds to milliseconds with an intensity of 10–80 kV.cm-1, PEF technology reduces the poet of microorganisms by 2.5–4 log CFU. High pressure food treatment (HPP) uses pressure from 100 to 1000 MPa, at normal or can be increased to 60–80°C, this form also inactivates spores, but it takes up to 30 minutes. The number of microorganism decreases by 1.4–4.9 log KTJ. High-pressure pasteurization (HPP) is a discontinuous process based on the use of extremely high pressures (400 to 600 MPa). Unlike heat pasteurization, HPP has limitations, it does not affect Clostridium Botulinum and some other undesirable pressure-resistant microorganisms. Another method is homogenization by ultra high pressure pasteurization (UHPH), the product is heated to 75 °C at a pressure of around 400 MPa before being pushed into the homogenization nozzles. Microorganisms are inactivated by the interaction of high sliding forces and the subsequent sharp reduction in pressure after passing through the nozzle. Pulsed light (PL) is used to decontaminate surfaces. PL inactivates microorganisms using light in short time pulses with a spectrum between 200 and 1100 nm. To increase efficiency, the storage of electrical energy in capacitors for a relatively long time (a fraction of a second) and subsequent release in a time of only millionths to thousandths of a second is used.

Keywords: elimination of microorganisms, pulsed light, pulsed electric field, high pressure pasteurization, high pressure homogenization

pages: 66-71, online: 2024