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PEF Principle
Mechanism of inactivation
Non-thermal inactivation of microorganisms that results from the permeabilization or electroporation of the cell membrane Depends on electric field intensity, pulse duration, and number of pulses.
Celula
Desbalance Osmotico
Hinchamiento
Ruptura de la Membrana
Microbiological resistance
The bactericidal effect of PEF is generally inversely proportional to the ionic strength of the material treated
Wouters and Smelt, 1997
Mode of operation Batch/continuous Process in Package Chemical changes Physical changes Enzyme Inactivation Yes Many Many Yes
Potential Food Applications Juice Milk Liquid eggs Soups Syrups, sauces Emulsion Flavor ingredients
Combination processes
PEF may offer synergistic effect with
Ultrasound Temperature Chemical & additives
e.g. Bacteriocin
High pressure
Sequential or simultaneous
Treatment Time (s) 47 0 Log reductions, N/No (cfu mL-1) -0.5 -1 -1.5 -2 -2.5 -3 -3.5 P.fluorescens L. lactis B. cereus Microorganisms in Raw Skim Milk 94 141 188
P. fluorescens
L. lactis
B.cereus
0
Log reduction, N/No (cfu mL-1)
-1 -2 -3 -4 -5 -6
Pasteurization PEF
References (PEF)
Bendicho, S., Barbosa-canovas, G.V., and Martin, O. 2002. Milk processing by high intensity pulsed electric fields. Trends in Food Science & Technology, 13, 195-204. Michalac, S., Alvarez, V. B., Ji, T., and Zhang, Q. 2003. Inactivation of Selected Microorganisms and Properties of Pulsed Electric Field Processed Milk. J. Food Proc. and Preservation. 27 (2). 137-151. Ramaswamy, R., Jin, T., Balasubramaniam, V.M., and Zhang, H. 2005. Pulsed electric field processing. Factsheet for food processors (FSE 2-05), The Ohio State University, Columbus, OH, U.S.A.
(http://ohioline.osu.edu/fse-fact/0002.html)
Wouters, P.C., Alvarez, I., and Raso, J. 2001. Critical factors determining inactivation kinetics by pulsed electric field food processing. Trends in Food Science & Technology, 12, 112-121.