Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 451439
Title Pulsed electric field processing of different fruit juices: impac of pH and temperature on inactivation of spoilage and pathogenic micro-organisms
Author(s) Timmermans, R.A.H.; Nierop Groot, M.N.; Nederhoff, A.L.; Boekel, M.A.J.S. van; Matser, A.M.; Mastwijk, H.C.
Source International Journal of Food Microbiology 173 (2014). - ISSN 0168-1605 - p. 105 - 111.
DOI http://dx.doi.org/10.1016/j.ijfoodmicro.2013.12.022
Department(s) FBR Food Technology
CS OnderwijsinstituutOnderwijsinstituut
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) escherichia-coli o157-h7 - listeria-monocytogenes - orange juice - saccharomyces-cerevisiae - apple juice - lactobacillus-plantarum - salmonella-typhimurium - modeling inactivation - thermal inactivation - mild pasteurization
Abstract Pulsed electrical field (PEF) technology can be used for the inactivation of micro-organisms and therefore for preservation of food products. It is a mild technology compared to thermal pasteurization because a lower temperature is used during processing, leading to a better retention of the quality. In this study, pathogenic and spoilage micro-organisms relevant in refrigerated fruit juices were studied to determine the impact of process parameters and juice composition on the effectiveness of the PEF process to inactivate the micro-organisms. Experiments were performed using a continuous-flow PEF system at an electrical field strength of 20kV/cm with variable frequencies to evaluate the inactivation of Salmonella Panama, Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae in apple, orange and watermelon juices. Kinetic data showed that under the same conditions, S. cerevisiae was the most sensitive micro-organism, followed by S. Panama and E. coli, which displayed comparable inactivation kinetics. L. monocytogenes was the most resistant micro-organism towards the treatment conditions tested. A synergistic effect between temperature and electric pulses was observed at inlet temperatures above 35°C, hence less energy for inactivation was required at higher temperatures. Different juice matrices resulted in a different degree of inactivation, predominantly determined by pH. The survival curves were nonlinear and could satisfactorily be modeled with the Weibull model.
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