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- Title
Effects of osmotic pressure environments lethal effects on the level of microorganisms in the conditions of evacuation.
- Authors
Tkachuk, Natalia; Shevchenko, Oleksandr
- Abstract
Introduction. The article deals with the possibility of osmotic pressure environment to act as a factor that, in certain quantities causes bacteriostatic effects and provides information about the strength of cell membranes and mechanisms of interaction with the environment. Experimental studies to determine the action of osmotic pressure environment at the level of lethal effects on different physical interactions. Materials and methods. Research performed at chamber vacuum packing machine Easy PACK (Germany). The temperature environments in all cases were kept with the restriction on the maximum value t = 38 °C, which excluded lethal effects on this indicator. Vacuum pump composed laboratory facility provided residual pressure in the vacuum chamber at 0,002-0,004 MPa, corresponding to boiling temperature range environments ~ 20 ... 30 °C. Therefore, the initial ambient temperature t(n) = 15 °C boiling point not taken place, and the transition to the initial ambient temperature of 20 <t(n) = 38 °C provided the boiling adiabatic mode. Results. It is known that exposure of yeast in the water accompanied by increased physical pressure in the cells at the osmotic pressure of the cell sap. Transferring in osmotically active yeast solution leads to a reduction of physical pressure, which should be appropriately reflected by vacuuming. Increasing the osmotic pressure of the solution reduces the level of lethal effects of vacuuming, but nevertheless a significant impact on the achievement of the organization lethal effects adiabatic boiling environments. The influence of the level of lethal effects on microorganisms indicators such as exposure time environment and the dynamics of change of pressure in the vacuum chamber, the amount of solids in the environment and the importance of temperature conditions, and the presence or absence of boiling adiabatic environment under vacuuming. Conclusions. Vacuuming biological environment by reducing the constant saturation gas liquid phase creates limitations in the mass transfer between microbiological cells and environment, and level of limits depends on the osmotic pressure of the solution. Achieved possibility of lethal effects on microorganisms accompanying the food environment, due to the aggregate impact of osmotic pressure and vacuuming.
- Subjects
MICROORGANISMS; OSMOTIC pressure
- Publication
Ukrainian Food Journal, 2016, Vol 5, Issue 1, p155
- ISSN
2304-974X
- Publication type
Article