Inactivation of E. coli and S. cerevisiae by pulsed electric fields under controlled temperature conditions
1994
Zhang, Q. | Monsalve-Gonzalez, A. | Barbosa-Canovas, G.V. | Swanson, B.G.
To study the feasibility of high-voltage pulsed electric field treatment as a food pasteurization technique, a static treatment unit was constructed to process 25 mL batches of foods with electric field strengths up to 40 kV/cm. A heat transfer model was developed to predict fluid food temperatures during the application of pulsed electric fields in the microbial inactivation tests. The heat transfer model was verified by comparing model predictions with experimental measurements. While maintaining fluid food temperatures below 25 degrees C, E. coli and S. cerevisiae suspensions were treated with pulsed electric fields. A three to four decimal reduction in microbial viability was observed.
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