scholarly journals Use of Pulsed Electric Field for the Inactivation of Eupenicillium Javanicum Ascospores in Pineapple Juice

2021 ◽  
Vol 2049 (1) ◽  
pp. 012020
Author(s):  
Evelyn ◽  
Chairul ◽  
Komalasari ◽  
E Pebrianti ◽  
W Vazirani
Keyword(s):  
Electric Field ◽  
Uv Light ◽  
Pulsed Electric Field ◽  
Weibull Model ◽  
Pulse Number ◽  
Solid Content ◽  
Microbial Inactivation ◽  
Soluble Solid Content ◽  
Pineapple Juice ◽  
Log Reduction

Abstract Heat resistant molds are principle spoilage agents in foods and beverages with low acidity. The main objective of this work was to investigate the effect of 65 kV/cm PEF on the log reductions of Eupenicillium javanicum ascospores in 10–30°Brix pineapple juice as well as the modelling. Then, the first-order and Weibull parameters of the 65 kV/cm PEF inactivation of E. javanicum ascospores was estimated and compared. Further, the effect of PEF in combination with ultraviolet (UV) light treatment on the log reductions of E. javanicum ascospores was studied. Decreasing the soluble solid content of the juice from 30 to 10°Brix for 11.3 pulses increased the spore inactivation in pineapple juice by 2.7 log. A pulse number of 16 would be required by the 65 kV/cm PEF to achieve a 5-log reduction in juice. The Weibull model described spore inactivation by pulsed electric field. The estimated b-values for the 65 kV/cm PEF were 0.673 at 10°Brix, 0.041 at 20°Brix and 0.010 at 30°Brix, with n-values between 0.73 and 2.08. Although the combination of the PEF and UV light resulted in a slightly greater microbial inactivation, however two hurdles were not suggested. The results of this study confirmed the advantage of PEF technology for the inactivation of E. javanicum ascospores in pineapple juice.

scholarly journals Non-Thermal Preservation of Fruit Juices

2008 ◽  
Author(s):  
V. M. (Bala) Balasubramaniam
Keyword(s):  
United States ◽  
High Pressure ◽  
Electric Field ◽  
Food Industry ◽  
Pulsed Electric Field ◽  
The United States ◽  
High Pressure Processing ◽  
Fruit Juices ◽  
Microbial Inactivation ◽  
Juice Processing

Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.

Effects of Pulsed Electric Field Processing on Quality Characteristics and Microbial Inactivation of Soymilk

2012 ◽  
Vol 6 (8) ◽  
pp. 1907-1916 ◽  
Author(s):  
Ying-Qiu Li ◽  
Wen-Li Tian ◽  
Hai-Zhen Mo ◽  
Yin-Liang Zhang ◽  
Xiang-Zhong Zhao
Keyword(s):  
Electric Field ◽  
Pulsed Electric Field ◽  
Quality Characteristics ◽  
Microbial Inactivation

scholarly journals The Impact of Pulsed Electric Field on the Extraction of Bioactive Compounds from Beetroot

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 244 ◽  
Author(s):  
Malgorzata Nowacka ◽  
Silvia Tappi ◽  
Artur Wiktor ◽  
Katarzyna Rybak ◽  
Agnieszka Miszczykowska ◽  
...  
Keyword(s):  
Electric Field ◽  
Bioactive Compounds ◽  
Control Sample ◽  
Pulsed Electric Field ◽  
Pulse Number ◽  
Cell Membrane Permeability ◽  
Mineral Salts ◽  
Treated Sample ◽  
Pre Treatment ◽  
The Impact

Beetroot is a root vegetable rich in different bioactive components, such as vitamins, minerals, phenolics, carotenoids, nitrate, ascorbic acids, and betalains, that can have a positive effect on human health. The aim of this work was to study the influence of the pulsed electric field (PEF) at different electric field strengths (4.38 and 6.25 kV/cm), pulse number 10–30, and energy input 0–12.5 kJ/kg as a pretreatment method on the extraction of betalains from beetroot. The obtained results showed that the application of PEF pre-treatment significantly (p < 0.05) influenced the efficiency of extraction of bioactive compounds from beetroot. The highest increase in the content of betalain compounds in the red beet’s extract (betanin by 329%, vulgaxanthin by 244%, compared to the control sample), was noted for 20 pulses of electric field at 4.38 kV/cm of strength. Treatment of the plant material with a PEF also resulted in an increase in the electrical conductivity compared to the non-treated sample due to the increase in cell membrane permeability, which was associated with leakage of substances able to conduct electricity, including mineral salts, into the intercellular space.

Effectiveness of Pulsed Electric Fields in Controlling Microbial Growth in Milk

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Adedayo Otunola ◽  
Ayman El-Hag ◽  
Shesha Jayaram ◽  
William A Anderson
Keyword(s):  
Field Strength ◽  
Electric Field ◽  
Electric Field Strength ◽  
Electric Fields ◽  
Milk Fat ◽  
Indigenous Population ◽  
Inoculum Size ◽  
Microbial Inactivation ◽  
Log Reduction ◽  
The Impact

A study was conducted to assess the effectiveness of pulsed electric field (PEF) inactivation of a heterogeneous community of microbes. The aim was to assess the impact of process parameters on an indigenous population of microbes present in milk, rather than pure cultures used in other studies. Tests over an electric field strength range of 10 – 40 kV/cm and 10 to 120 pulses per millilitre showed that high electric field strength and pulse number inactivated microbes by up to approximately 2 log. Inoculum size affected PEF effectiveness when only a few pulses were applied. A significant log-reduction was achieved against the indigenous microbes found in milk that were apparently recalcitrant to commercial pasteurization. Microbial inactivation was more extensive when E. coli was not added to the indigenous population, indicating that the added pure culture was more resistant than the indigenous microbes. The milk fat content had a significant negative effect on the extent of log-reduction for indigenous microbes, when 2% and 18% levels were compared.

scholarly journals Pulsed electric field (PEF) technology for microbial inactivation in low-alcohol red wine

2018 ◽  
Vol 27 (6) ◽  
pp. 1691-1696 ◽  
Author(s):  
Pradeep Puligundla ◽  
Yu-Ryang Pyun ◽  
Chulkyoon Mok
Keyword(s):  
Electric Field ◽  
Red Wine ◽  
Pulsed Electric Field ◽  
Microbial Inactivation ◽  
Low Alcohol
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