Abstract
Published quadratic equations obtained by response surface methodology (RSM) for high hydrostatic pressure (HHP) inactivation of Bacillus cereus spores, Bacillus subtilis spores and cells, Staphylococcus aureus and Listeria monocytogenes, all in milk buffer, were used to demonstrate the utility of genetic algorithms (GAs). It was possible to obtain several optimum pressure (P), temperature (T) and time (t) combinations for 5 log10 reductions of the mentioned microorganisms in milk buffer by using GAs. Depending on the properties of HHP equipment (maximum operating pressure) or the type of the food product (heat-sensitive), it could be possible to select the suitable P-T-t trio among the alternatives. This study reveals that GAs could be used to optimize HHP inactivation of microorganisms in foods. Key words: Genetic algorithms, high hydrostatic pressure, inactivation, optimization.
Highlights
High hydrostatic pressure (HHP) has been proposed as an alternative technique to the thermal processing to destroy microorganisms in foods in order to enhance safety and shelf life (Buzrul et al, 2005a, b)
This study reveals that genetic algorithms (GAs) could be used to optimize high hydrostatic pressure (HHP) inactivation of microorganisms in foods
The factors that affect the cost of a HHP processing are pressure level, temperature, duration of the treatment and filling factor
Summary
High hydrostatic pressure (HHP) has been proposed as an alternative technique to the thermal processing to destroy microorganisms in foods in order to enhance safety and shelf life (Buzrul et al, 2005a, b). They are simple, powerful, general purpose, and derivative free stochastic global search algorithms inspired by the laws of natural selection and genetics They follow Darwin’s theory of evolution, where studied individuals are likely to survive in a competing environment. The property of GAs reduces the computational burden and search time and enables them to solve complex objective functions (Butun et al, 2006). The objective of this communication was to demonstrate the utility of GAs for the optimization of process parameters of HHP during microbial inactivation in foods. Published quadratic equations obtained by response surface methodology (RSM) for HHP inactivation of several microorganisms were used to apply GAs to obtain optimal HHP processing conditions
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