Noga I. Mechanism of the high pressure and temperature impact on some microorganisms and vitamins

The work is devoted to creation of a fundamental base of technology of sterilization of food by the high-pressure treatment. With this purpose microorganism inactivation mechanisms and degradation of vitamins under action of pressure and temperatures are researched. Methods of research - experimental supervision and mathematical modeling of degradations of vitamins and microorganism inactivation kinetics under action of pressure, temperatures and other factors. It is shown, that pressure ~500 MPa is boundary for inactivation of the majority of microorganisms while the content of vitamin C thus varies slightly. Microorganism inactivation kinetics and degradation of biomolecules it is quite well described within the first order chemical reaction. The high pressure and temperature increase the acidity. The shift of acidity causes protein denaturation that, finally, leads to inactivation of microorganisms. The microscopic mechanism of influence of pressure upon microorganisms is determined by opening of access of water in internal cavities of proteins. Results of work can be used to optimize the set of parameters of the high pressure processing of products which give maintenance of sterility of a product and preserve its flavor qualities with the minimal expenses of energy and time, and also for development of the high pressure processing technology standards which are absent at the present time.