INACTIVATION OF ESCHERICHIA COLI SUSPENDED IN LIQUID EGG USING PULSED ELECTRIC FIELDS
- 1 August 1997
- journal article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 21 (3), 193-208
- https://doi.org/10.1111/j.1745-4549.1997.tb00776.x
Abstract
Liquid egg inoculated with Escherichia coli was exposed to a 26kV/cm pulsed electric field with 2 and 4 μs pulse duration, 1.25 and 2.50 Hz pulsing rates, up to 100 pulses/unit volume, and stepwise and continuous recirculation treatment schemes while maintaining a bulk temperature below 37C. The inactivation of E. coli was a function of the pulse duration and the number of pulses. The destruction of Escherichia coli in liquid egg followed a first order kinetic and the treatment was more effective when the applied pulses were of a 4 μs pulse duration. A 6D reduction was obtained for viable E. coli using both pulsing rates and treatment schemes with no protein coagulation.Keywords
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