Inactivation kinetics of Salmonella dublin by pulsed electric field
JOURNAL OF FOOD PROCESS ENGINEERING, vol.20, no.5, pp.367-381, 1997 (SCI-Expanded)
- Publication Type: Article / Article
- Volume: 20 Issue: 5
- Publication Date: 1997
- Doi Number: 10.1111/j.1745-4530.1997.tb00428.x
- Journal Name: JOURNAL OF FOOD PROCESS ENGINEERING
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED)
- Page Numbers: pp.367-381
- Open Archive Collection: AVESIS Open Access Collection
- Middle East Technical University Affiliated: No
Abstract
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.