112743 20240319080952.0 doi 10.1016/j.lwt.2021.112709 sideral 128358 ART-2022-128358 eng Astrain-Redin, L. Universidad de Zaragoza (orcid)0000-0003-1002-5458 Improving the microbial inactivation uniformity of pulsed electric field ohmic heating treatments of solid products 2022 Access copy available to the general public Unrestricted The 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. info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 6.0 2022 FOOD SCIENCE & TECHNOLOGY 24 / 142 = 0.169 2022 Q1 T1 1.173 2022 Food Science 2022 Q1 9.6 2022 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Moya, J. Universidad de Zaragoza (orcid)0000-0002-0293-6270 Alejandre, M. Universidad de Zaragoza (orcid)0000-0003-4456-0387 Beitia, E. Raso, J. Universidad de Zaragoza (orcid)0000-0003-3957-9091 Calvo, B. Universidad de Zaragoza (orcid)0000-0001-9713-1813 Cebrian, G. Universidad de Zaragoza (orcid)0000-0002-5049-3646 Alvarez, I. Universidad de Zaragoza (orcid)0000-0003-2430-858X 5004 605 Universidad de Zaragoza Dpto. Ingeniería Mecánica Área Mec.Med.Cont. y Teor.Est. 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 154 (2022), [10 pp.] Lebensm.-Wiss. Technol. LWT-FOOD SCIENCE AND TECHNOLOGY 0023-6438 1308685 http://zaguan.unizar.es/record/112743/files/texto_completo.pdf Versión publicada 4011819 http://zaguan.unizar.es/record/112743/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:112743 articulos driver 2024-03-18-13:08:14 ARTICLE