Details

Autor(en) / Beteiligte

• SEN GUPTA, B
• MASTERSON, F
• MAGEE, T. R. A

Titel

Inactivation of E. coli K12 in apple juice by high voltage pulsed electric field

Ist Teil von

• European food research & technology, 2003-11, Vol.217 (5), p.434-437

Ort / Verlag

Heidelberg: Springer

Erscheinungsjahr

2003

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Pulsed Electric Field (PEF) technology is an emerging non-thermal food preservation technique that has mainly been applied to improve the shelf life of such foods as bread, milk, orange juice, apple juice and liquid eggs. It involves the application of pulses of high voltage to liquid or semi-solid materials, placed between two electrodes at ambient, sub-ambient, or slightly above ambient temperature. The voltage is typically in the range 20-80 kV/cm, and may be applied in the form of exponentially decaying, square wave, oscillatory, or in some cases, bipolar (instant-charge-reversal) pulses. In the present work, the effect number of pulses on the inactivation of E. coli K12 in apple juice was studied at two different voltages, namely 20 and 40 kV/cm and the number of pulses was varied from 0 to 100. The results indicate that the regulatory requirement of 5-log reduction in microbial count for food safety purposes could only be achieved with 40 kV/cm applied voltage and 100 pulses. The experiments were carried out at 20 °C and the maximum temperature rise was 2 °C.[PUBLICATION ABSTRACT]