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INACTIVATION OF ESCHERICHIA COLI SUSPENDED IN LIQUID EGG USING PULSED ELECTRIC FIELDS
Author(s) -
MARTÍNBELLOSO O.,
VEGAMERCADO H.,
QIN B. L.,
CHANG F. J.,
BARBOSACANOVAS G. V.,
SWANSON B. C.
Publication year - 1997
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1997.tb00776.x
Subject(s) - escherichia coli , pulse (music) , pulse duration , volume (thermodynamics) , electric field , chemistry , materials science , analytical chemistry (journal) , chromatography , optics , laser , physics , biochemistry , thermodynamics , quantum mechanics , detector , gene
Liquid egg inoculated with Escherichia coli was exposed to a 26kV/cm pulsed electric field with 2 and 4 μs pulse duration, 1.25 and 2.50 Hz pulsing rates, up to 100 pulses/unit volume, and stepwise and continuous recirculation treatment schemes while maintaining a bulk temperature below 37C. The inactivation of E. coli was a function of the pulse duration and the number of pulses. The destruction of Escherichia coli in liquid egg followed a first order kinetic and the treatment was more effective when the applied pulses were of a 4 μs pulse duration. A 6D reduction was obtained for viable E. coli using both pulsing rates and treatment schemes with no protein coagulation.