Journal
JOURNAL OF FOOD ENGINEERING
Volume 100, Issue 2, Pages 349-356Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2010.04.021
Keywords
Pulsed electric fields; Microbial inactivation; Temperature; Numerical simulation
Categories
Funding
- Ministerio de Ciencia e Innovacion
- European Commission [015710-2NOVELQ]
- CICYT [AGL 2007-62738]
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A static parallel electrode treatment chamber with tempered electrodes has been designed to obtain kinetics data on microbial inactivation by pulsed electric fields (PEF) at different temperatures at quasi-isothermal conditions. Distribution of the electric field strength and temperature within the treatment zone was estimated by a finite element method. A good agreement was observed between the temperatures estimated by numerical simulation and temperatures measured by a thermocouple in the treatment zone before and after the PEF treatments (values of RMSE below 3%). Influence of the treatment temperature on PEF inactivation (30 kV/cm) of Salmonella typhimurium was investigated at temperatures between 4 and 50 degrees C in media of pH 3.5 and 7.0. Treatment temperature had an important effect on microbial inactivation for both values of pH. At pH 3.5 the inactivation of S. typhimurium was irrelevant at 4 degrees C but about 1.5, 2.9, 4.0 and 5.0 Log(10) reductions were obtained after 30 pulses (90 mu s) at 15, 27, 38 and 50 degrees C, respectively. At pH 7.0, around two Log(10) cycles of inactivation were observed after 50 pulses (150 mu s) at 4 degrees C. At temperatures in the range between 15 and 50 degrees C the treatment temperature practically did not influence PEF resistance of S. typhimurium. A model based on the Weibull distribution adequately described kinetics of inactivation of S. typhimurium at different temperatures. The treatment chamber designed in the investigation could be useful to obtain kinetics data on PEF destruction of microorganisms or other components of interest at a uniform distribution of electric field strength and homogeneous and quasi-isothermal conditions in a wide range of temperatures. (C) 2010 Elsevier Ltd. All rights reserved.
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