000109114 001__ 109114
000109114 005__ 20230526092851.0
000109114 0247_ $$2doi$$a10.1016/j.ifset.2020.102440
000109114 0248_ $$2sideral$$a119871
000109114 037__ $$aART-2020-119871
000109114 041__ $$aeng
000109114 100__ $$0(orcid)0000-0002-6773-6667$$aAriza-Gracia, M.Á.
000109114 245__ $$aExperimental and computational analysis of microbial inactivation in a solid by ohmic heating using pulsed electric fields
000109114 260__ $$c2020
000109114 5060_ $$aAccess copy available to the general public$$fUnrestricted
000109114 5203_ $$aPulsed electric field technology (PEF) has traditionally been used as a technique to inactivate microorganisms in liquid foods at temperatures below those used in heat treatments; however, application of high-intensity PEF (E>1 kV/cm) at high frequencies (>10 Hz) can allow rapid and volumetric solid food electrical heating in order to replace traditional convection/conduction heating that progresses from the heating medium to the inside of the product. This investigation is the first one to evaluate the inactivation of Salmonella Typhimurium 878 in a solid product (cylinder of technical agar used as reference solid) by applying PEF treatments (2.5 and 3.75 kV/cm, and up to 9000 microseconds) at 50 Hz. The evolution of temperature in different locations of the agar cylinder was measured by observing the variability of heating rates depending on location and PEF intensity. Microbial inactivation was determined and compared with isothermal heat treatments that predicted similar inactivation values, but did not detect additional inactivation. Computational analysis enabled us to predict temperature and microbial inactivation for any spatial and temporal distribution of the cylinder agar by detecting the coldest point in the transition zone between the high-voltage electrode, the agar, and the plastic container of the treatment chamber. In order to evaluate the variability of the temperature, computational predictions were done each 0.5-mm. The difference between the coldest and the hottest point (e.g. at the center of the cylinder) resulted in around 10 °C and 10 second variation in temperature and processing time, respectively. In any case, it was possible to obtain 5-log10-reductions after 60 s of PEF treatments when using 2.5 kV/cm and 50% reduction for 3.75 kV/cm. These results suggested the potential of PEF technology as a rapid heating system based on ohmic heating for microbial inactivation in solid food products.
000109114 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/DPI2017-84047-R$$9info:eu-repo/grantAgreement/ES/MINECO/Consolider-Ingenio2010$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-84084-R$$9info:eu-repo/grantAgreement/ES/DGA/T24-17R$$9info:eu-repo/grantAgreement/ES/DGA/A03-17R
000109114 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000109114 590__ $$a5.916$$b2020
000109114 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b15 / 144 = 0.104$$c2020$$dQ1$$eT1
000109114 592__ $$a1.366$$b2020
000109114 593__ $$aChemistry (miscellaneous)$$c2020$$dQ1
000109114 593__ $$aIndustrial and Manufacturing Engineering$$c2020$$dQ1
000109114 593__ $$aFood Science$$c2020$$dQ1
000109114 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000109114 700__ $$aCabello, M.P.
000109114 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, G.$$uUniversidad de Zaragoza
000109114 700__ $$0(orcid)0000-0001-9713-1813$$aCalvo, B.$$uUniversidad de Zaragoza
000109114 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000109114 7102_ $$15004$$2605$$aUniversidad de Zaragoza$$bDpto. Ingeniería Mecánica$$cÁrea Mec.Med.Cont. y Teor.Est.
000109114 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000109114 773__ $$g65 (2020), 102440 [9 pp.]$$pInnov. food sci. emerg. technol.$$tINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES$$x1466-8564
000109114 8564_ $$s4039963$$uhttps://zaguan.unizar.es/record/109114/files/texto_completo.pdf$$yPostprint
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000109114 951__ $$a2023-05-26-08:13:04
000109114 980__ $$aARTICLE