Reduction of microbial growth in milk by pulsed electric fields

Author

El-Hag, Ayman ; Otunola, Adedayo ; Jayaram, Shesha H. ; Anderson, William A.

Author_Institution

American Univ. of Sharjah, Sharjah

fYear

2008

fDate

June 30 2008-July 3 2008

Firstpage

1

Lastpage

4

Abstract

A study was conducted to assess the effectiveness of pulsed electric field (PEF) inactivation of a heterogeneous community of microbes in milk over electric field strength of 10 - 40 kV/cm and 10 to 120 pulses per millilitre. High electric field strength and pulse number decreased microbial growth but inoculum-size affected PEF effectiveness when only a few pulses were applied. The composition of the microbial community plays an important role in the effectiveness of PEF inactivation of microbes in milk, but the process looks promising, as it was potent against microbes that were recalcitrant to commercial pasteurization with a 1.5 log-reduction.

Keywords

beverage industry; dairy products; electric field effects; food safety; microorganisms; commercial pasteurization; electric field strength; inoculum-size; microbial community plays; microbial growth reduction; milk; pulsed electric field inactivation; Dairy products; Food preservation; Microorganisms; Pulse measurements; Pulse shaping methods; Pulsed power supplies; Shape; Switches; Testing; Thyratrons;

fLanguage

English

Publisher

ieee

Conference_Titel

Dielectric Liquids, 2008. ICDL 2008. IEEE International Conference on

Conference_Location

Futuroscope-Chasseneuil

Print_ISBN

978-1-4244-1585-4

Electronic_ISBN

978-1-4244-1586-1

Type

conf

DOI

10.1109/ICDL.2008.4622478

Filename

4622478