Inactivation Kinetics of Salmonella dublin in Fluid Egg Product and Milk with a Co field Flow High Voltage Pulsed Electric Field Treatment System

1995-11-03
Şensoy, İlkay
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https://hdl.handle.net/11511/83387
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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 tem...
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Two pathogenic microorganisms Escherichia coli O157:H7 and Staphylococcus aureus, suspended in peptone solution (0.1% w/v) were treated with 12, 14, 16 and 20 kV/cm electric field strengths with different pulse numbers up to 60 pulses. Pulsed electric field (PEF) treatment at 20 kV/cm with 60 pulses provided nearly 2 log reduction in viable cell counts of E. coli O157:H7 and S. aureus. S. aureus cells were slightly more resistant than E.coli O157:H7 cells. The results related to the effect of initial cell c...
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The efficiency of high hydrostatic pressure (HHP) with the combination of mild heat treatment on peroxidase (POD) and lipoxygenase (LOX) inactivation in carrots, green beans, and green peas was investigated. In the first part of the study, the samples were pressurized under 250-450 MPa at 20-50 degrees C for 15-60 min. In the second part, two steps treatments were performed as water blanching at 40-70 degrees C for 15 and 30 min after pressurization at 250 MPa and 20 degrees C for 15-60 min. Carrot POD was ...
Citation Formats
İ. Şensoy, “Inactivation Kinetics of Salmonella dublin in Fluid Egg Product and Milk with a Co field Flow High Voltage Pulsed Electric Field Treatment System,” 1995, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/83387.
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