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Effects of Pulsed Electric Fields on Microorganisms in Orange Juice Using Electric field Strengths of 30 and 50 kV/cm
Author(s) -
McDonald C.J.,
Lloyd S.W.,
Vitale M.A.,
Petersson K.,
Innings F.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb09404.x
Subject(s) - orange juice , electric field , food science , microorganism , chemistry , materials science , physics , biology , bacteria , quantum mechanics , genetics
Inactivation of 4 microorganisms in orange juice was investigated in a 100 L/h flowing pulsed electric field (PEF) system. Electric field levels of 30 kV/cm and 50 kV/cm were applied, and Leuconostoc mesenteroides, E. coli , and Listeria innocua were inactivated by as much as 5 log cycles at 30 kV/cm and 50 °C. Saccharomyces cerevisiae ascospores were the least susceptible to PEF at all treatment levels, and a maximum of 2.5 log reduction was achieved at 50 kV/cm and 50 °C. Both electric field levels were effective in inactivating microorganisms at temperatures below standard thermal treatment, however, the number of pulses applied was particularly important in inactivation.