Survivability of Inoculated Versus Naturally Grown Bacteria in Apple Juice Under Pulsed Electric Fields

El-Hag, Ayman H.; Dadarwal, R.; Gonzalez, Oscar Rodriguez; Jayaram, S.; Griffiths, Mansel W.

doi:10.1109/tia.2009.2036513

Cited by 11 publications

(6 citation statements)

References 12 publications

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“…However, as most of these studies have not been conducted with target microorganisms of public health concern, process criteria that demonstrate that it is possible to reach an extensive microbial inactivation in the target microorganisms have not been proposed (El-Hag et al, 2010).…”

Section: Continuous Pef Treatments For Food Pasteurizationmentioning

confidence: 99%

Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization

Saldaña

Álvarez

Condón

et al. 2014

Critical Reviews in Food Science and Nutrition

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Processing unit operations that seek to inactivate harmful microorganisms are of primary importance in ascertaining the safety of food. The capability of pulsed electric fields (PEF) to inactivate vegetative cells of microorganisms at temperatures below those used in thermal processing makes this technology very attractive as a nonthermal pasteurization process for the food industry. Commercial exploitation of this technology for food pasteurization requires the identification of the most PEF-resistant microorganisms that are of concern to public health. Then, the treatment conditions applicable at industrial scale that would reduce the population of these microorganisms to a level that guarantees food safety must be defined. The objective of this paper is to critically compile recent, relevant knowledge with the purpose of enhancing the feasibility of using PEF technology for food pasteurization and underlining the required research for designing PEF pasteurization processes.

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Section: Continuous Pef Treatments For Food Pasteurizationmentioning

confidence: 99%

Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization

Saldaña

Álvarez

Condón

et al. 2014

Critical Reviews in Food Science and Nutrition

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“…The parameters of the Weibull model for the bacterium E. coli in grape and orange juices were extracted from experimental studies reported in [22] and [23], respectively. The data for grape juice refer to (5) and the data for orange juice to (6) (exponential model). Table 1 summarizes the parameters of the Weibull model used in this study.…”

Section: E Coli (Orange Juice)mentioning

confidence: 99%

“…A typical PEF system consists of a high‐voltage pulse generator, a treatment chamber, a fluid‐handling system, control and monitoring devices [4]. For a short time (1–

100 μ s

), the high voltage pulses are applied to the liquid placed between electrodes, generating an electric field on the liquid food product, which is responsible for the irreversible cell membrane breakdown in microorganisms leading to their elimination [5, 6].…”

Section: Introductionmentioning

confidence: 99%

Numerical study of treatment chambers for single and multi‐stage pulsed electric field systems

Araújo

Lopes

Ramírez

2021

IET Science Measure & Tech

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Pulsed electric field (PEF) systems should be designed to be microbiologically and energy efficient for industrial applications applied to treatment of different types of liquid foods. A thorough numerical model for the design of PEF systems is presented. It takes into account two combined approaches, a field evaluation based on an electric-thermal-fluid dynamic analysis and a design of numerical experiment considering as variables the applied high voltage and the internal electrode radius of a coaxial geometry. Then, the survival ratio and the specific energy are solved as conflicting objectives for the PEF design, using the treatment time and pulse frequency from the coupled analysis. The formulation is applied for grape and orange juices with E. coli for single and multiple stages systems. The simulations with multiple stages for the grape juice showed that it is possible to reach a microbial inactivation of 3.1 (log10 scale of survival rate) with a specific energy of about 450kJ/kg lower in relation to a two stage system. It means an energy reduction of 92, 421kJ/h for a treatment system with a capacity of 163 L/h.

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“…The temperature of the treatment medium increases as a result of pulse application so that regulating this factor during PEF processing can save money by reducing cooling requirements. El-Hag et al (2010) studied the population of E. coli after PEF processing of apple juice avoiding refrigeration of the food media. E. coli cell counts decreased by a maximum of 6.3-log cycles when 16,800 pulses of 1 μs width were applied to apple juice at a temperature of 35°C at 43 kV/cm (ElHag et al 2010).…”

Section: Pef and Mild Temperaturementioning

confidence: 99%

Combination of Pulsed Electric Fields with Other Preservation Techniques

Martı́n-Belloso

Sobrino-López

2011

Food Bioprocess Technol

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Pulsed electric field (PEF) is a promising nonthermal treatment for liquid foods with antimicrobial activity at ambient temperature. According to the hurdle concept, the combination of PEF with other preservation methods may enhance cell death. The joint effect of PEF with the addition of antimicrobial compounds of natural origin, such as nisin, has received special attention, although other emerging nonthermal techniques, such as the use of high-pressure carbon dioxide, have also been considered. Moreover, the bactericidal action resulting from the simultaneous application of PEF and conventional thermal treatments suggests the possibility of lowering the intensity of heating while maintaining microbial acceptance. This review analyses the literature on antimicrobial strategies that combine PEF with nonthermal and traditional preservation methods. The variables affecting cell death produced by those combined treatments and their mechanisms of synergy are considered. Commercialization of PEF in combination with other technologies may be possible due to its improved antimicrobial effect.

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Survivability of Inoculated Versus Naturally Grown Bacteria in Apple Juice Under Pulsed Electric Fields

Cited by 11 publications

References 12 publications

Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization

Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization

Numerical study of treatment chambers for single and multi‐stage pulsed electric field systems

Combination of Pulsed Electric Fields with Other Preservation Techniques

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