Back to Search
Start Over
Effects of Pulsed Electric Fields on Microorganisms in Orange Juice Using Electric field Strengths of 30 and 50 kV/cm.
- Source :
-
Journal of Food Science (Wiley-Blackwell) . Sep2000, Vol. 65 Issue 6, p984-989. 6p. 3 Diagrams, 1 Chart, 5 Graphs. - Publication Year :
- 2000
-
Abstract
- 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. [ABSTRACT FROM AUTHOR]
- Subjects :
- *ORANGE juice
*MICROORGANISMS
*LEUCONOSTOC
*ESCHERICHIA coli
*LISTERIA
*FOOD safety
Subjects
Details
- Language :
- English
- ISSN :
- 00221147
- Volume :
- 65
- Issue :
- 6
- Database :
- Academic Search Index
- Journal :
- Journal of Food Science (Wiley-Blackwell)
- Publication Type :
- Academic Journal
- Accession number :
- 28634084
- Full Text :
- https://doi.org/10.1111/j.1365-2621.2000.tb09404.x