The use of pasteurization to control microbial growth in rubber latex

Name: Anyawee Parichkul

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : School of Agro-Industry, Mae Fah Luang University

Email : ask.library@mfu.ac.th

Name: Phanida Saikhwan

keyword: Destabilization - Microorganism - Pasteurization - Rubber latex

ThaSH: Food sciences

ThaSH: Agricultural industries

ThaSH: Pasteurization

ThaSH: Microorganisms

ThaSH: Latex

ThaSH: Rubber

Abstract: One cause of destabilization of fresh natural rubber latex is growth of microorganisms. This is commonly controlled by use of ammonia (NH3) as a preservative. However, NH3 is highly volatile and exposure to its fume can lead to health hazards. Moreover, the evaporation of NH3 means that more NH3 must be added to maintain the concentration level needed for the preservation. Hence, this research aimed to explore use of pasteurization to control microbial growth in rubber latex before it is spun to be viscid latex. To prevent heat destabilization of rubber latex, the latex was adjusted to pH 10 using 20% by weight of potassium hydroxide (KOH) solution. Pasteurization was done by immersing a plastic bottle containing 60 mL rubber latex in a hot water bath at (60˚C) for 15 min. Control of microbial growth was observed by measuring Volatile Fatty Acid (VFA) at different storage times (up to 13 h) and comparing this result to the number of colonies using plate count method. It was found that pasteurization could decrease the number of microorganisms presenting in the latex initially (10-105 times). However, the number of microorganisms in the pasteurized latex increased with storage time. VFA was also observed to increase with time. The Dry Rub ber Content (DRC) of rubber latex before pasteurization (DRC of 22.20-34.10) had no effect on efficiency pasteurization. However, the number of microorganism presenting in the rub ber latex before pasteurization affected efficiency of pasteurization significantly. For in stance, when the number of microorganism in rubber latex was so large that its VFA was above 0.08 (the VFA number accepted by Thai Industrial Standards Institute 506), the effi ciency of pasteurization was poor. On the other hand, if the number of microorganism was small and VFA was below 0.08, pasteurization could efficiently preserve the latex at room temperature up to 13 h.

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Modified: 2021-11-16

Issued: 2021-11-16

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Journal of Food Science and Agricultural Technology (2015) Vol.1 (1): 131-135

eng

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