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INACTIVATION of SACCHAROMYCES CEREVISIAE IN APPLE JUICE BY SQUARE‐WAVE and EXPONENTIAL‐DECAY PULSED ELECTRIC FIELDS
Author(s) -
ZHANG QINGHUA,
MONSALVEGONZÁLEZ ADELMO,
QIN BAILIN,
BARBOSACÁNOVAS GUSTAVO V.,
SWANSON BARRY G.
Publication year - 1994
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1994.tb00350.x
Subject(s) - square wave , electric field , waveform , pulse (music) , square (algebra) , exponential function , exponential decay , saccharomyces cerevisiae , pasteurization , yeast , materials science , chemistry , atomic physics , optics , physics , voltage , mathematics , food science , biochemistry , quantum mechanics , mathematical analysis , geometry , detector
With equivalent electrical energy input, inactivation of microorganisms by pulsed electric fields depends on pulse waveform. Exponential‐decay and square‐wave pulsed electric fields were selected to treat Saccharomyces cerevisiae suspended in apple juice. A parallel‐plate static treatment chamber with 25 ml volume and 0.95 cm electrode gap was used. Peak electric field and pulse electric energy input were 12 kV/cm and 260 Joules per pulse for both waveforms. Both waveforms were found effective in the microbial inactivation. However, inactivation of S. cerevisiae treated with square‐wave pulses was greater than yeast treated with exponential‐decay pulses. For the purpose of food pasteurization, square‐wave pulsed electric fields may result in significant energy savings compared to exponential‐decay pulses.