M.A.  Igyor, C.C.  Ariahu, C.U.  Inyang, 
    Thermodynamics of Heat Inactivation of <I>Listeria monocytogenes </I>in Soymilk of Varying Initial pH and Sugar Values,
    Journal of Food Technology,
    Volume 10,Issue 2,
    2012,
    Pages 17-23,
    ISSN 1684-8462,
    jftech.2012.17.23,
    (https://makhillpublications.co/view-article.php?doi=jftech.2012.17.23)
    Abstract: The thermodynamics of heat destruction of <I>Listeria monocytogenes</I> in soymilk of varying initial pH (6.0-6.8) and sugar contents (0.5-10% w/v) were studied using kinetic parameters generated via the classical thermobacteriology assumption of a log-linear relationship between <I>Listeria monocytogenes</I> survivors and heating time (0.5-30 min at 50-65&deg;C). The activation enthalpy (&#916;H<SUP>+</SUP>), entropy (&#916;S<SUP>+</SUP>), Energy (E<SUB>a</SUB>) and frequency factor (k<SUB>0</SUB>) for the heat inactivation ranged, respectively, from about 275-302, 612-705 J/mol deg., 277-305 kJ/mol and 2.9x10<SUP>43</SUP>-2.0x10<SUP>48</SUP> min<SUP>-1</SUP> increasing with increases in initial sugar contents and acidity of soymilk. A kinetic compensation effect was observed for both &#916;S<SUP>+</SUP>/&#916;H<SUP>+</SUP> and ln k<SUB>0</SUB>/E<SUB>a</SUB> relationships with isokinetic temperature of 32.16x0.13&deg;C and isokinetic destruction rate constant of 9.21x10<SUP>-5</SUP> min<SUP>-1</SUP> for the microbe in soymilk.
    Keywords: Kinetic compensation;Listeria monocytogenes;soymilk;thermodynamics;microbe