Inactivation kinetics of Salmonella dublin by pulsed electric field

1997-11-01
Şensoy, İlkay
SASTRY, SUDHIR
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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.
Food Science, General Chemical Engineering
https://hdl.handle.net/11511/35939
JOURNAL OF FOOD PROCESS ENGINEERING
Department of Food Engineering, Article

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Citation Formats
İ. Şensoy and S. SASTRY, “Inactivation kinetics of Salmonella dublin by pulsed electric field,” JOURNAL OF FOOD PROCESS ENGINEERING, pp. 367–381, 1997, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/35939.
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