Journal
JOURNAL OF FOOD ENGINEERING
Volume 100, Issue 1, Pages 56-60Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2010.03.027
Keywords
Listeria innocua inactivation; Milk pasteurization; Pulsed electric fields; Thermal treatment
Categories
Funding
- Avista Utilities
- Washington Technology Center
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Whole milk was processed using selected combinations of pulsed electric fields (PEF) and thermal treatments to inactivate Listeria innocua. Electric field intensities of 30 and 40 kV/cm were applied at selected number of pulses (1-30) and temperatures (20-72 degrees C) for less than 10 s. A maximum microbial reduction of 4.3 log cycles was achieved using 10, 17.5, 20 and 25 pulses, when processing milk at 30 kV/cm and initial temperatures of 43, 33, 23 and 13 degrees C, respectively. Around 4.3 log cycles of L innocua was observed when treating milk at 40 kV/cm using 3, 10, 12.5, 15, and 20 pulses and 53, 33, 23, 15, and 3 degrees C, respectively. Milk treated with 40 kV/cm of electric field intensity, few pulses, and initial temperature close to 55 degrees C showed the best balance between L innocua inactivation and energy-consumption. An energy expenditure of around 244 J/mL was achieved, which can be further reduced to 44 J/mL using a thermal regeneration system. (C) 2010 Elsevier Ltd. All rights reserved.
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