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dc.contributor.authorKrapf, Tamara-
dc.contributor.authorGantenbein-Demarchi, Corinne-
dc.date.accessioned2018-06-06T07:09:25Z-
dc.date.available2018-06-06T07:09:25Z-
dc.date.issued2010-
dc.identifier.issn0023-6438de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/6542-
dc.description.abstractAlthough chocolate is a microbiologically stable product it has been described as a vehicle for Salmonella spp. Because of the low water activity (aw) and the high fat content of chocolate Salmonella spp. shows an increased heat resistance, even during the thermal process of chocolate making. The aim of this study was to evaluate the thermal inactivation of Salmonella spp. during conching in various masses of chocolate and cocoa butter at different temperatures (50-90°C). The effect of thermal treatment on Salmonella spp. was determined with the MPN (Most Probable Number) method. Results of thermal treatment showed approximate D-values for cocoa butter from D50°C=245 min to D60°C= 306 min, for cocoa liquor from D50°C=999 min to D90°C=26 min and for dark chocolate of D50°C=1574 min. Z-values were found to be z=20°C in cocoa liquor and z=14°C in dark chocolate. This study demonstrates that the conching process alone does not ensure the inactivation of Salmonella spp. in different chocolate masses and that an additional decontamination step at the beginning of the process as well as an HACCP concept is necessary during chocolate production to guarantee the absence of Salmonella spp. in chocolates and related products.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofLWT - Food Science and Technologyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectChocolatede_CH
dc.subjectD-valuede_CH
dc.subjectConchingde_CH
dc.subjectSalmonellade_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleThermal inactivation of Salmonella spp. during conchingde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.lwt.2009.10.009de_CH
zhaw.funding.euNode_CH
zhaw.issue4de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end723de_CH
zhaw.pages.start720de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume43de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedMikrobiologiede_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Krapf, T., & Gantenbein-Demarchi, C. (2010). Thermal inactivation of Salmonella spp. during conching. LWT - Food Science and Technology, 43(4), 720–723. https://doi.org/10.1016/j.lwt.2009.10.009
Krapf, T. and Gantenbein-Demarchi, C. (2010) ‘Thermal inactivation of Salmonella spp. during conching’, LWT - Food Science and Technology, 43(4), pp. 720–723. Available at: https://doi.org/10.1016/j.lwt.2009.10.009.
T. Krapf and C. Gantenbein-Demarchi, “Thermal inactivation of Salmonella spp. during conching,” LWT - Food Science and Technology, vol. 43, no. 4, pp. 720–723, 2010, doi: 10.1016/j.lwt.2009.10.009.
KRAPF, Tamara und Corinne GANTENBEIN-DEMARCHI, 2010. Thermal inactivation of Salmonella spp. during conching. LWT - Food Science and Technology. 2010. Bd. 43, Nr. 4, S. 720–723. DOI 10.1016/j.lwt.2009.10.009
Krapf, Tamara, and Corinne Gantenbein-Demarchi. 2010. “Thermal Inactivation of Salmonella Spp. During Conching.” LWT - Food Science and Technology 43 (4): 720–23. https://doi.org/10.1016/j.lwt.2009.10.009.
Krapf, Tamara, and Corinne Gantenbein-Demarchi. “Thermal Inactivation of Salmonella Spp. During Conching.” LWT - Food Science and Technology, vol. 43, no. 4, 2010, pp. 720–23, https://doi.org/10.1016/j.lwt.2009.10.009.


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