Modelling the Ozone-Based Treatments for Inactivation of Microorganisms

Agnieszka Joanna Brodowska, Agnieszka Nowak, Alina Kondratiuk-Janyska, Marcin Piątkowski and Krzysztof Śmigielski
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Agnieszka Joanna Brodowska: Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland
Agnieszka Nowak: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland
Alina Kondratiuk-Janyska: Centre of Mathematics and Physics, Lodz University of Technology, 90-924 Lodz, Poland
Marcin Piątkowski: Division of Heat and Mass Transfer, Faculty of Process and Environmental Engineering, Lodz University of Technology, 90-924 Lodz, Poland
Krzysztof Śmigielski: Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland

IJERPH, 2017, vol. 14, issue 10, 1-15

Abstract: The paper presents the development of a model for ozone treatment in a dynamic bed of different microorganisms ( Bacillus subtilis , B. cereus , B. pumilus , Escherichia coli , Pseudomonas fluorescens , Aspergillus niger , Eupenicillium cinnamopurpureum ) on a heterogeneous matrix (juniper berries, cardamom seeds) initially treated with numerous ozone doses during various contact times was studied. Taking into account various microorganism susceptibility to ozone, it was of great importance to develop a sufficiently effective ozone dose to preserve food products using different strains based on the microbial model. For this purpose, we have chosen the Weibull model to describe the survival curves of different microorganisms. Based on the results of microorganism survival modelling after ozone treatment and considering the least susceptible strains to ozone, we selected the critical ones. Among tested strains, those from genus Bacillus were recognized as the most critical strains. In particular, B. subtilis and B. pumilus possessed the highest resistance to ozone treatment because the time needed to achieve the lowest level of its survival was the longest (up to 17.04 min and 16.89 min for B. pumilus reduction on juniper berry and cardamom seed matrix, respectively). Ozone treatment allow inactivate microorganisms to achieving lower survival rates by ozone dose (20.0 g O 3 /m 3 O 2 , with a flow rate of 0.4 L/min) and contact time (up to 20 min). The results demonstrated that a linear correlation between parameters p and k in Weibull distribution, providing an opportunity to calculate a fitted equation of the process.

Keywords: ozone treatment; inactivation; predictive microbiology; Weibull; microorganisms (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2017
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jijerp:v:14:y:2017:i:10:p:1196-:d:114344

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