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
| [1] | Barba, F. J., Koubaa, M., Prado-Silva, L., Orlien, V. and Sant’Ana, A. S. (2017). Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review. Trends in Food Science and Technology 66, 20-35 |
| [2] | Van Lieverloo, J. H. M., Bijlaart, M., Wells-Bennik, M. H. J., Den Besten, H. M. W. and Zwietering, M. H. (2021). Thermal inactivation kinetics of seven genera of vegetative bacterial pathogens common to the food chain are similar after adjusting for effects of water activity, sugar content and pH. Microbial Risk Analysis 19, 100174. |
| [3] | Hii, C. L., Tan, C. H., and Woo, M. W. (2023). Special issue”Recent Advances in Thermal Food Processing Technologies”. Processes 11, 288. |
| [4] | Ikya, J. K., Gernah, D. I., Ojobo, H. E. and Oni, O. K. (2013). Effect of cooking temperature on some quality characteristics of soymilk. Advanced Journal of Food Science and Technology. 5(5): 543-546 |
| [5] | Iwe, M. O., 2003. The Science and Technology of Soybeans. 1stedition. Rojoint Communication Services Ltd., Enugu, Nigeria. |
| [6] | Varghese, T. and Pare, A. (2019). Effect of Microwave assisted extraction on yield and protein characteristics of soymilk. Journal of Food Engineering, 262: 92-99 |
| [7] | Batra, P., Mathur, P. and Misra, M. C. (2016). Aeromonas spp: An emerging Nosocomial pathogen. Journal of Laboratory Physicians. 8: 1-4. |
| [8] | Fadel, H. M. and El-lamie, M. M. M. (2019). Vibriosis and Aeromonas infection in shrimp: Isolation, sequencing, and control. International Journal of One Health. 5: 38-48. |
| [9] | Umutoni, N., Jakobsen, A. N., Mukhatov, K., Thomassen, G. M. B., Kalsen, H. and Mehli, L. (2020). Occurrence, diversity and temperature-dependent growth kinetics of Aeromonas spp. in lettuce. International Journal of Food Microbiology, 335 (108852): 1-8. |
| [10] | Tersoo-Abiem, E. M., Ariahu, C. C. and Ikya, J. K (2022). Thermal inactivation kinetics of Aeromonas hydrophila in soymilk of varying pH and sugar concentration. Journal of Food processing and preservation 00.27162 |
| [11] | Foyowo, P. T and Achimugu F (2009). Virulence of Aeromonas hydrophila isolated from fresh water catfish. Journal of Biosciences and medicines, 7: 1-12 |
| [12] | Ma, X., Wang C., Qin, M., Tian, X., Fan, X., Zu, H., Lyu, M. and Wang, S. (2021). Rapid detection of Aeromonas hydrophila with a DNAzymes-based sensor. Food Control. 123; 107829. |
| [13] | Mahendra, P., Ayele, Y and Durglishilvi, N. (2020). Emerging role of Aeromonas hydrophila as a food borne pathogen of public health concern. EC Microbiology 16(5): 55-58. |
| [14] | Pessoa, R. F. G., Olivia W. F., Correla, M. T. S., Fontes. A and Coehho L. C. B (2022). Aeromonas and Human health disorders: Clinical Approaches. Frontiers in Microbiology 13: 868-890. |
| [15] | Hoel, S., Vadstein, O. and Jakobsen, A. N. (2019). The Significance of Mesophilic Aeromonas spp. in Minimally Processed Ready-to-Eat Sea food. Microorganisms. 7(91): 1-25. |
| [16] | Tersoo-Abiem, E. M., Ariahu, C. C. and Igyor, M. A (2021). Presence and virulence potential of Aeromonas hydrophila in selected water sources for household consumption in Makurdi; Benue State. Microbiology Research Journal International 31(3): 31-39. |
| [17] | Peleg, M., Normand, M. D. and Corradini, M. G. (2012). The Arrhenius Equation Revisited. Critical Reviews in Food Science and Nutrition, 52: 830–851. |
| [18] | Ayeni, A. O., Samuel, I. T., Adekeye, B. T., Agboola, O., Nwinyi, O. C., Oladokun, O., Ayoola, A. A. and Elehinafe, F. B. (2022). Inactivation kinetics and thermodynamics assessments of Geobacillus stearothermophilus during thermal sterilization for products safety. South African Journal of Chemical Engineering, 42, 223-228. |
| [19] | Palumbo, S. A, Williams, R. L., Buchanan, R. L. and Philips, J. G. (1997). Thermal Resistance of Aeromonas hydrophila. Journal of Food Protection, 50(9): 761-764. |
| [20] | Schuman, J. D., Sheldon, B. W. and Foegeding, P. M. (1997). Thermal Resistance of Aeromonas hydrophila in Liquid Whole Egg. Journal of Food Protection, 6: 231-236. |
| [21] | Igyor, M. A., Ariahu, C. C. and Iyang, C. U. (2012). Thermodynamics of Heat Inactivation of Listeria monocytogenes in Soymilk of varying initial pH and sugar values. Journal of Food Technology. 10(2): 17-23. |
| [22] | Pin, C., Valesco de Diego, R., George, S., Garcia de Fernando, G. D. and Baranyi, J. (2004). Analysis and validation of a predictive model for growth and death of Aeromonas hydrophila under modified atmospheres at refrigeration temperatures. Applied and Environmental Microbiology, 70(7): 3925-3932. |
| [23] | Harrigan, W. F and McCance, M. E (1976). Laboratory Methods in Food and Dairy Microbiology. Academic press. |
| [24] | Toledo, R. T. (2007). Fundamentals of Food Process Engineering. (3rd edition). Springer, NewYork. pp 310-365. |
| [25] | Cahyanti, M. N. and Aminu, N. R. (2019). Thermodynamic properties of vitamin C thermal degradation in wedangjeruk. 13th Joint Conference on Chemistry. IOP Conf. Series: Materials Science and Engineering, 509, 1-5. |
| [26] | Kramer, A. and Twigg, B. A. (1970). Quality control for the food industry. 3rd edition. West port Connecticut. The Avi Publishing Company Inc. pp 155-205. |
| [27] | Gupta, C. B (1979). An introduction to statistical methods. 8th edition pp 424-480. New Delhi G. Vikes publishing house, PVT limited. |
| [28] | Sehrawat, R., Kaur, B. P., Nema, P. K., Tewari, S. and Kumar, L. (2021). Microbial inactivation by high pressure processing: principle, mechanism and factors responsible. Food Science and Biotechnology, Springer 30(1): 19-35 |
| [29] | Hou, A., Chen, P., Shi, A, Zhang, B. and Wang, Y. J. (2009). Sugar Variation in Soybean Seed Assessed with a Rapid Extraction and Quantification Method. International Journal of Agronomy. 1-8 |
| [30] | Li, X., Sheldon, B. W. and Ball, H. R. (2005). Thermal Resistance of Salmonella enterica serotypes, Listeria monocytogenes, and Staphylococcus aureus in High solids liquid egg mixes. Journal of Food Protection, 68(4): 703-710. |
| [31] | Fu, B., Taoukis, P. S. and Labuza, T. P. (1991). Predictive Microbiology for monitoring spoilage of dairy products with time-temperature integrators. Journal of Food Science. 56: 1209-1215. |
| [32] | Casolari, A. (1988). Microbial death. In: Bazin, M. J and Prosser, J. I. Physiological models in Microbiology, Volume II. CRC press, Inc. pp 1-44. |
| [33] | Stumbo, C. R. (1973). Thermobacteriology in Food Processing. (2nd edition). Academic Press, New York. |
| [34] | Ray, B. (2004). Fundamental Food Microbiology (3rd edition). CRC press pp 406–407. |
| [35] | Barbosa-Carnovas, G. V., Pierson, M. D., Zhang, Q. H. and Schaffner, D. (2011). Kinetics of Microbial Inactivation for Alternative Food Processing Technology. Journal of Food Science Supplement, 65(58): 16-40. |
| [36] | Ariahu, C. C. and Ogunsua, A. O. (2000). Thermal degradation kinetics of thiamine in periwinkle based formulated low acidity foods. International Journal of Food Science and Technology, 35: 315-321 |
| [37] | Ptáček, P., Šoukal, F. and Opravil, T. (2018). Introduction to the Transition State Theory. Intech open, 78705. 27-45 |
| [38] | Ross, T. and Nichols, D. S. (2014). Effect of temperature on reaction rate. Encyclopedia of Food Microbiology. 2nd edition. |
| [39] | Sengev, A. I., Ariahu, C. C., Abu, J. O. and Gernah, D. I. (2018). Moisture Desorption Isotherms and Thermodynamic Properties of Sorghum-Based Complementary Foods. European Journal of Biophysics, 6(2): 23-31 |
| [40] | Klotz, B., Leo Pyle, D. and Mackey, B. M. (2007). New mathematical modelling Approach for Predicting Microbial inactivation by High Hydrostatic Pressure. Applied and Environmental Microbiology, 8(73): 2468-2478. |
| [41] | Annous, B. A. and Kozempel, M. F. (1998). Influence of Growth Medium on Thermal Resistance of Pediococcus sp. NRRL 8-2354 (Formerly Micrococcus freudenreichil) in Liquid Foods. Journal of Food Protection. 61(5): 578-581. |
| [42] | Doyle, M. E. and Mazzotta, A. S. (2000). Review of Studies on the Thermal Resistance of Salmonellae. Journal of Food Protection. 63(6): 779–795. |
| [43] | Sevenich, R., Reineke, K., Hecht, P., Fröhling, A., Rauh, C., Schlüter, O. and Knorr, D. (2015). Impact of different water activities adjusted by solutes on high pressure high temperature inactivation of Bacillus amyloliquefaciens spores. Frontiers in Microbiology, 6(689): 1-11 |
| [44] | Murphy, R. Y., Marks, B. P., Johnson, E. R. and Johnson, M. G. (2000). Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast meat and liquid medium. Journal of Food Science: Food Microbiology and Safety, 65(4): 706-710. |
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
Share This Article
Twitter
Linked In
Facebook
Copy
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
Information