000112743 001__ 112743
000112743 005__ 20240319080952.0
000112743 0247_ $$2doi$$a10.1016/j.lwt.2021.112709
000112743 0248_ $$2sideral$$a128358
000112743 037__ $$aART-2022-128358
000112743 041__ $$aeng
000112743 100__ $$0(orcid)0000-0003-1002-5458$$aAstrain-Redin, L.$$uUniversidad de Zaragoza
000112743 245__ $$aImproving the microbial inactivation uniformity of pulsed electric field ohmic heating treatments of solid products
000112743 260__ $$c2022
000112743 5060_ $$aAccess copy available to the general public$$fUnrestricted
000112743 5203_ $$aThe application of Pulsed Electric Fields (PEF) at high frequencies leads to rapid and volumetric ohmic heating. Its application in solid foods could avoid the problem of conventional systems in which the external areas are over-treated in order to apply the desired heat treatment in the center. In this study it was evaluated the heating of technical agar cylinders by applying PEF (2.5 kV/cm, 50 Hz) by warming the electrodes to 25, 32 and 39 degrees C. Results showed that PEF heating without control of the electrode temperature showed temperature differences of 10.5 degrees C after 50 s. However, regulation of the electrodes at 39 degrees C reduced the gradient to 1.7 degrees C achieving 73.4 degrees C at the coldest point after 28 s. To evaluate the impact of the electrode temperature regulation on the uniformity of microbial inactivation, the inactivation of Listeria monocytogenes STCC 5672 (D60 degrees C = 0.63 min, z-value = 5.4 degrees C) was evaluated. Results showed that to inactivate 5-Log10 at the coldest spot of the cylinder, 68 s were necessary when electrode temperatures were not regulated, and 26 s when they were tempered to 39 degrees C, reaching a temperature of 71 degrees C.
000112743 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000112743 590__ $$a6.0$$b2022
000112743 592__ $$a1.173$$b2022
000112743 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b24 / 142 = 0.169$$c2022$$dQ1$$eT1
000112743 593__ $$aFood Science$$c2022$$dQ1
000112743 594__ $$a9.6$$b2022
000112743 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000112743 700__ $$0(orcid)0000-0002-0293-6270$$aMoya, J.$$uUniversidad de Zaragoza
000112743 700__ $$0(orcid)0000-0003-4456-0387$$aAlejandre, M.$$uUniversidad de Zaragoza
000112743 700__ $$aBeitia, E.
000112743 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000112743 700__ $$0(orcid)0000-0001-9713-1813$$aCalvo, B.$$uUniversidad de Zaragoza
000112743 700__ $$0(orcid)0000-0002-5049-3646$$aCebrian, G.$$uUniversidad de Zaragoza
000112743 700__ $$0(orcid)0000-0003-2430-858X$$aAlvarez, I.$$uUniversidad de Zaragoza
000112743 7102_ $$15004$$2605$$aUniversidad de Zaragoza$$bDpto. Ingeniería Mecánica$$cÁrea Mec.Med.Cont. y Teor.Est.
000112743 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000112743 773__ $$g154 (2022), [10 pp.]$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438
000112743 8564_ $$s1308685$$uhttps://zaguan.unizar.es/record/112743/files/texto_completo.pdf$$yVersión publicada
000112743 8564_ $$s4011819$$uhttps://zaguan.unizar.es/record/112743/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000112743 909CO $$ooai:zaguan.unizar.es:112743$$particulos$$pdriver
000112743 951__ $$a2024-03-18-13:08:14
000112743 980__ $$aARTICLE