Abstract
Soy milk samples produced from 11% soybean slurry cooked by the rapid hydration hydrothermal cooking (RHHTC) process at temperatures from 105-157C for 24-90 s were studied for their sterility, microbiological quality, flatulent sugar reduction, and physical characteristics. Soy milk produced at the temperature of 132C, or higher, for 29 s or longer was sterile. All of the bacteria (Pseudomonas aeruginosa, Serratia lequefaciens, S. rubidaea, and Enterobacter cloacae including the bacilli cells and spores) were destroyed completely. At lower temperatures, 105-127C, the Gram negative bacteria were destroyed; however, the spores of Bacillus licheniformis and B. cereus, Gram positive bacteria survived the heat. Temperatures of 143-157C with a retention time of soy slurry solids in the holding tube of 30 s or longer are recommended to sterilize the product. the mean residence time of soy solids processed by the RHHTC unit was 30 s.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.