Improving the microbial inactivation uniformity of pulsed electric field ohmic heating treatments of solid products
Astrain-Redin, L. (Universidad de Zaragoza) ; Moya, J. (Universidad de Zaragoza) ; Alejandre, M. (Universidad de Zaragoza) ; Beitia, E. ; Raso, J. (Universidad de Zaragoza) ; Calvo, B. (Universidad de Zaragoza) ; Cebrian, G. (Universidad de Zaragoza) ; Alvarez, I. (Universidad de Zaragoza)
Resumen: 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.
Idioma: Inglés
DOI: 10.1016/j.lwt.2021.112709
Año: 2022
Publicado en: LWT-FOOD SCIENCE AND TECHNOLOGY 154 (2022), [10 pp.]
ISSN: 0023-6438
Factor impacto JCR: 6.0 (2022)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 24 / 142 = 0.169 (2022) - Q1 - T1
Factor impacto CITESCORE: 9.6 - Agricultural and Biological Sciences (Q1)
Factor impacto SCIMAGO: 1.173 - Food Science (Q1)
Tipo y forma: Article (Published version)
Área (Departamento): Área Mec.Med.Cont. y Teor.Est. (Dpto. Ingeniería Mecánica)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.
Exportado de SIDERAL (2024-03-18-13:08:14)
Visitas y descargas
Idioma: Inglés
DOI: 10.1016/j.lwt.2021.112709
Año: 2022
Publicado en: LWT-FOOD SCIENCE AND TECHNOLOGY 154 (2022), [10 pp.]
ISSN: 0023-6438
Factor impacto JCR: 6.0 (2022)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 24 / 142 = 0.169 (2022) - Q1 - T1
Factor impacto CITESCORE: 9.6 - Agricultural and Biological Sciences (Q1)
Factor impacto SCIMAGO: 1.173 - Food Science (Q1)
Tipo y forma: Article (Published version)
Área (Departamento): Área Mec.Med.Cont. y Teor.Est. (Dpto. Ingeniería Mecánica)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material. Exportado de SIDERAL (2024-03-18-13:08:14)
Permalink:
Visitas y descargas
Este artículo se encuentra en las siguientes colecciones:
Articles > Artículos por área > Mec. de Medios Contínuos y Teor. de Estructuras
Articles > Artículos por área > Tecnología de Alimentos
Record created 2022-06-01, last modified 2024-03-19