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. 2016 Apr 30;25(2):469–475. doi: 10.1007/s10068-016-0065-z

Weibull kinetic modeling and nutritional effects of high-hydrostatic-pressure sterilization of soft-packing boiled bamboo shoots

Long Yuan 1, Li-xin Lu 1,2,✉, Ya-li Tang 1,2, Chang-feng Ge 3
PMCID: PMC6049205  PMID: 30263293

Abstract

Application of high-hydrostatic-pressure (HHP) sterilization technology to boiled bamboo shoots was preliminarily discussed. An improved Weibull model that considered pressure and time as independent variables simultaneously for simulating the sterilization result was obtained by fitting the microbial lethal curves with high precision (R 2>0.98). HHP sterilization parameters could be calculated using this model with a certain disinfection rate. For a sterilization rate of 99.5%, treatment with a pressure of 400 MPa for 6 min or 500 MPa for 3 min at room temperature could exterminate all pathogenic microorganisms in boiled bamboo shoots, and control the total number of colonies at a low level below 100 CFU/g. Comparisons of the effects of HHP, high-pressure steam and microwave on the softness and contents of soluble protein and vitamin C of samples were also made. The results showed that the extent of damage of the products’ original quality caused by HHP sterilization was less than that caused by the thermal and microwave treatment processes with equivalent sterilization percentages.

Keywords: HHP, sterilization, boiled bamboo shoots, Weibull model, nutrition

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