Effect of pulsed electric field processing parameters on Salmonella enteritidis inactivation
Korolczuk, J. | Rippoll Mc Keag, J. | Carballeira Fernandez, J. | Baron, F. | Grosset, N. | Jeantet, R.
Pilot scale continuous pulsed electric field treatment of liquid products was tested on the effects of energy input (0 < Q < 300 kJ kg(-1)), electric field strength (25 < E < 70 kV cm(-1)), square wave pulse width (0.05, 0.1, 0.25, 0.5, 1, 2 and 3 microsecond) and initial product temperature (4 < T(INIT) < 20 degrees C) on Salmonella enteritidis inactivation in a model solution composed of 28 mM sodium sulfate and 28 mM glucose. For Q = 0-100 kJ kg(-1), the decimal reduction number [DRN = log(N0/N)] can be considered as linearly related to Q with the decimal reduction energy [Q(D)] varying between 44 +/- 3.2 kJ kg(-1) for 0.05 microsecond, 37 +/- 2.5 kJ kg(-1) for 0.1 microsecond and 32 +/- 1.4 kJ kg(-1) for 0.25-3 microsecond pulse width. For Q = 0-300 kJ kg(-1), the relation between Q and log(N0/N) was of power law type with the threshold energy level Q0 = 9 +/- 2.6 kJ kg(-1) and the power coefficient 3.17 +/- 0.21. For Q = 65 kJ kg(-1) the increase of T(INIT) by 6.6(+/-0.7) degrees C raises the DRN by one unit. The same effect increased the products' electrical resistance by 16(+/-1.4) omega. For an overall treatment time of 1 microsecond, the DRN is linearly related to E, with threshold (E0) and decimal reduction (E(D)) electric field strength: E0 = 19 +/- 1.8 and E(D) = 29.7 +/- 1.2 kV cm(-1), respectively.
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