What is it about?
This study is about modeling the inactivation of Bacillus cereus in plasma-treated tiger nut milk using the Weibull model. The study further analyzed the ensuing quality changes and compared them with pasteurization. Also, we measured the plasma reactive species (ozone and hydrogen peroxide) generated in the treated tiger nut milk.
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Why is it important?
The important aspect of the research was that more than 5-log reduction was achieved at 39 to 46 W without drastic changes in some quality parameters.
Perspectives
The study showcased that cold plasma processing of tiger nut milk can ensure microbial stability similar to conventional pasteurization. Therefore, optimization of the treatment conditions can reduce the quality changes recorded at higher input powers.
Dr. Aliyu Idris Muhammad
Bayero University
Read the Original
This page is a summary of: Modeling the Inactivation of Bacillus cereus in Tiger Nut Milk Treated with Cold Atmospheric Pressure Plasma, Journal of Food Protection, October 2019, International Association for Food Protection,
DOI: 10.4315/0362-028x.jfp-18-586.
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