Inactivation kinetics of Salmonella dublin by pulsed electric field

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Atıf İçin Kopyala

Sensoy I., Zhang Q. H., Sastry S.

JOURNAL OF FOOD PROCESS ENGINEERING, cilt.20, sa.5, ss.367-381, 1997 (SCI-Expanded)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 20 Sayı: 5
• Basım Tarihi: 1997
• Doi Numarası: 10.1111/j.1745-4530.1997.tb00428.x
• Dergi Adı: JOURNAL OF FOOD PROCESS ENGINEERING
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
• Sayfa Sayıları: ss.367-381
• Orta Doğu Teknik Üniversitesi Adresli: Hayır

Özet

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 mu s, 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.