Doctor of Philosophy, The Ohio State University, 2024, Food, Agricultural and Biological Engineering
Bacterial spores, among the most resistant organisms on earth, can withstand harsh treatments such as desiccation, chemicals, heat, UV, and γ-radiation. Traditional thermal sterilization methods subject food to temperatures of 120⁰-130⁰C for several minutes, degrading its texture, color, flavor, and nutritional properties. Consequently, there is a push for less severe methods, though nonthermal approaches are ineffective against spore-forming bacteria. Ohmic heating (OH), which passes electricity through food, shows promise by significantly enhancing spore inactivation compared to conventional heating (CH) at the same temperature. However, the precise mechanisms behind OH's effectiveness and the influence of different OH parameters (field strength and frequency) on spore killing are not fully understood.
To investigate this, genetically modified spores of Bacillus subtilis, lacking crucial components such as small acid-soluble proteins (SASP) and essential inner membrane proteins, were used. By comparing the inactivation profiles of these mutants with wild-type spores, the study aimed to identify the components affected by the electrical aspects of OH. Additionally, the effects of varying electric field strength and frequency on spore inactivation were explored. Understanding these mechanisms could lead to designing a less severe inactivation process, preserving food quality.
For accurate comparison between OH and CH, the experimental setup allowed matching temperature histories, eliminating spatial temperature gradients. This setup featured small capillaries as sample holders within a T-shaped OH chamber, ensuring precise heating rates. The process differed from traditional methods by allowing temperature to rise linearly with a constant electric field, followed by immediate cooling, enabling the study of field strength effects without holding time.
Clostridium sporogenes, a surrogate for neurotoxin-producing C. botulinum, was tested first. Results indicated t (open full item for complete abstract)
Committee: Sudhir Sastry (Advisor); Ahmed Yousef (Committee Member); VM Balasubramaniam (Committee Member); Dennis Heldman (Committee Member); Peter Setlow (Committee Member)
Subjects: Food Science; Microbiology