Abstract
Coriander leaves are widely used in culinary throughout the world. Thermal death kinetics of Bacillus stearothermophilus in coriander leaf puree was investigated at varying levels of pH (4.5–8.5) and processing temperatures (105–145 °C). The thermal death kinetics data was statistically treated using non-linear regression. The first order kinetics model provided a good description of the heat inactivation of B. stearothermophilus in coriander puree for the entire range of temperatures tested and was therefore found to be appropriate for predictive purposes. The effect of temperature on death rate was modelled using Arrhenius equation (coefficient of determination R2 > 0.90). This study utilised the principles of predictive microbiology in real food and thus will be useful for process design and validation studies.
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