Using PATP, scientists at The Ohio State University investigated how: acetic, citric and lactic acids at pH 5.
8 log units after the samples were treated with PATP at 700 MPa and 105 C for 1 and 2 minutes, respectively.
Strong levels of hydrochloric acid appeared to provide a protective effect during PATP, and the remaining bacterial population further increased during the storage time.
The scientists determined the viable counts after the PATP
PATP significantly increased bean softening, in vitro protein digestibility and water absorption, as compared to thermal processing.
Beans soaked for 15, 30 and 60 minutes experienced less increases in volume after 5 minutes of PATP, compared to the thermally processed beans.
PATP could be an alternative approach when HPP is not commercially feasible because of long processing times, such as those involved in pasteurizing milk.
PATP at greater than 100 C inactivates bacterial spores and could be used for the commercial sterilization of low-acid foods.
34) We recently chemically synthesized and tested various modified PaTPs for their site-specific incorporation in large RNA molecules by T7 transcription.