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Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
2001 (English)In: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 2, no 2, p. 105-112Article in journal (Refereed)
Abstract [en]

The aim of this study was to examine the influence of pH, water activity (aw) and temperature on the killing effect of pulsed electric fields (PEF). Escherichia coli and Saccharomyces cerevisiae suspended in a model media were subjected to 20 pulses with 4 ?s duration in a continuous PEF system, during which the effects of pH (4.0-7.0), aw (1.00-0.94) and inlet temperature (10°C and 30°C) could easily be studied. Electrical field strengths were set to 25 kV/cm for S. cerevisiae and 30 kV/cm for E. coli and the highest outlet temperature was monitored to 44°C. A synergy of low pH values, high temperatures and PEF processing was observed. A drop in pH value from 7.0 to 4.0 resulted in the reduction of E. coli by four additional log units, whereas for S. cerevisiae, the pH effect was less pronounced. Lowering aw seems to protect both E. coli and S. cerevisiae from PEF processing. © 2001 Elsevier Science Ltd.

Place, publisher, year, edition, pages
2001. Vol. 2, no 2, p. 105-112
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8701DOI: 10.1016/S1466-8564(01)00030-3OAI: oai:DiVA.org:ri-8701DiVA, id: diva2:966574
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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CiteExportLink to record
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