Inactivation kinetics of Salmonella dublin by pulsed electric field

1997-11-01
Şensoy, İlkay
SASTRY, SUDHIR
Show full item record
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
130
views
0
downloads
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

Suggestions

Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material
Aydogdu, Ayca; Yıldız, Eda; Aydogdu, Yildirim; Şümnü, Servet Gülüm; Şahin, Serpil; Ayhan, Zehra (Elsevier BV, 2019-10-01)
The objective of this study was to enhance oxidative stability of walnuts present in active packages produced by electrospinning technology. Gallic acid was encapsulated into lentil flour/polyethylene oxide (PEO) nanofibers. To promote the solubility of lentil proteins, pH of solutions was adjusted to pH 1 and pH 10 which were far away from isoelectric point of lentil proteins. While acidic solutions had lower viscosity values than alkaline solutions, their electrical conductivity values were significantly ...
MODELING SOLID-LIQUID EXTRACTION KINETICS OF TRANS-RESVERATROL AND TRANS-e-VINIFERIN FROM GRAPE CANE
Karacabey, Erkan; Bayındırlı, Levent A.; ARTIK, NEVZAT; Mazza, Giuseppe (Wiley, 2013-02-01)
Solidliquid extraction of resveratrol and viniferin from grape cane samples was described by using first-order kinetic model, Peleg's model, two-site kinetic model and modified Gompertz equation. Goodness of fits of the models were evaluated by comparing the adjusted determination coefficient and root mean square error and mean percentage error values. Although the two-site kinetic model with four parameters described the data better, Peleg's model, with only two parameters, could explain the data with a sl...
Mathematical modeling of swelling in high moisture whey protein gels
Öztop, Halil Mecit (Elsevier BV, 2011-09-01)
Gels prepared from whey proteins can be used for controlled release of nutrients or active ingredients in food systems. The objective of this study was to characterize the water uptake by these hydrophilic gels to aid in the design of release systems. Whey protein isolate (WPI) gels (17% w/w protein) of different aspect ratios were submersed in aqueous solution at pH 7.0. Modeling of mass uptake is presented in terms of Case I (Fickian diffusion) and Case II (kinetic) models. Due to the extent of swelling, ...
Vulcan-Supported Pt Electrocatalysts for PEMFCs Prepared using Supercritical Carbon Dioxide Deposition
Bayrakceken, Ayse; Smirnova, Alevtina; Kitkamthorn, Usanee; Aindow, Mark; Tuerker, Lemi; Eroğlu, İnci; ERKEY, CAN (Informa UK Limited, 2009-01-01)
In this study, supercritical carbon dioxide (scCO(2)) deposition was used to prepare vulcan-supported Pt (Pt/Vulcan) electrocatalysts for proton exchange membrane fuel cells (PEMFCs), and the effects of process variables on the properties of the electrocatalysts were investigated. The two different methods used to reduce the organometallic precursor were thermal reduction in nitrogen at atmospheric pressure and thermal reduction in scCO(2). In the former method, the maximum Pt loading achieved was 9%, and t...
DEPENDENCY OF NANOFLUID RHEOLOGY ON PARTICLE SIZE AND CONCENTRATION OF VARIOUS METAL OXIDE NANOPARTICLES
YAPICI, Kerim; Osturk, Ozge; Uludağ, Yusuf (FapUNIFESP (SciELO), 2018-04-01)
Impact of the nanoparticle size and concentration on the rheology of ethylene glycol based nanofluids containing nanoparticles of five different metal oxides is investigated. Particle mass concentrations ranged from 5 to 20 wt %. Types of the nanoparticles and their particle size are TiO2 (30 nm, 50 nm), MgO (20 nm, 40 nm), ZnO (10-30 nm, 35-45 nm, 80-200 nm), SiO2 (20-30 nm, 60-70 nm) and CuO (40 nm, 80 nm). A stress controlled rheometer fitted with a cone-and-plate system is employed for the rheological c...
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.
METU IIS - Integrated Information Service open@metu.edu.tr