Food Preservation by High Osmotic Pressure
Bacteria reach osmotic equilibrium by two means:
1. In hypertonic environments the volume of the protoplasts will shrink, and
2. In hypotonic environments the rigid wall will resist increase in protoplasts volume at a limiting volume of water; equilibriums results from turgor against the wall.
The rigid wall present in bacteria cells enable most bacteria to tolerate even extremely dilute environments. Osmotic equilibrium is achieved by development of turgor pressure against the wall. The wall of gram-positive micrococci can withstand 22 atm of pressure.
Although the walls of gram-negative rods have lower tensile strength, the wall is sufficiently strong to retain the turgor pressure if the cell is suspended in water.
Food Preservation by High Osmotic Pressure
Most Popular Articles
-
An important crop in Italy and some other Mediterranean countries, the lemon is also grown commercially in the United States. The characteri... -
Direct exchangers are based on mixing of heating steam with the liquid food product resulting in very fast heat transfer rate. Steam injecti... -
Expeller cocoa bitter is the fat prepared by the expeller process from cocoa beans singly or in combination with cocoa nib, cocoa mass, coco... -
Apple juice is the second most widely consumed fruit juice in the world and is popular among adults and children owing to its authentic tast... -
Dairy products comprise substantial part of total sodium intake in the diet. Various types of cheeses, ayran and butter contain varying leve...
