The importance of the kinetics of application of physical stresses on the viability of microorganisms: Significance for minimal food processing
Résumé
The influence of the kinetics of application of physical stresses on microbial viability is considered. For the main physical parameters used in food preservation, such as temperature and osmotic pressure, the optimal kinetics of their application can be determined in order to keep alive or to destroy the microbial population in a food product. Indeed, for both parameters, high rates of stress application as well as very low rates were found to drastically decrease the microbial population level. This important effect of the kinetics of thermal or drying stresses could be used to reduce the classical levels of heat or drying treatments used in food processing.