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INACTIVATION KINETICS OF SALMONELLA DUBLIN BY PULSED ELECTRIC FIELD
Author(s) -
SENSOY ILKAY,
ZHANG Q. HOWARD,
SASTRY SUDHIR K.
Publication year - 1997
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.1745-4530.1997.tb00428.x
Subject(s) - kinetics , salmonella , electric field , field (mathematics) , chemistry , physics , biology , mathematics , classical mechanics , genetics , bacteria , quantum mechanics , pure mathematics
Microbial inactivation kinetic models are needed to predict treatment dosage in food pasteurization processes. In this study, we determined inactivation kinetic models of Salmonella dublin in skim milk with a co‐field flow high voltage pulsed electric field (PEF) treatment system. Electric field strength of 15–40 kV/cm, treatment time of 12–127 μs, medium temperatures of 10–50C were tested. A new inactivation kinetic model that combines the effect of treatment time to electric field strength or medium temperature was developed.