000119983 001__ 119983
000119983 005__ 20230830110656.0
000119983 0247_ $$2doi$$a10.3389/frfst.2022.880688
000119983 0248_ $$2sideral$$a130364
000119983 037__ $$aART-2022-130364
000119983 041__ $$aeng
000119983 100__ $$0(orcid)0000-0002-0293-6270$$aMoya, Jara$$uUniversidad de Zaragoza
000119983 245__ $$aA numerical approach to analyze the performance of a PEF-Ohmic heating system in microbial inactivation of solid food
000119983 260__ $$c2022
000119983 5060_ $$aAccess copy available to the general public$$fUnrestricted
000119983 5203_ $$aPulsed Electric Fields (PEF) technology has been recently proposed as a new ohmic-heating system for the heat treatment of solid products in short periods (less than 1 min). However, similar to traditional ohmic heating, non-homogeneous distribution of temperature has been observed and cold points appeared in the interphase between the solid treated product and the electrodes, which can limit the technology for assuring food safety for treated solid products. In this investigation, a computational axisymmetric model of a lab-scale PEF system for a solid product (agar cylinder) was developed. This model was used to predict the temperature and the electric field distribution, treatment time, and the microbial inactivation (Salmonella Typhimurium 878) in the solid product after a PEF-ohmic treatment. Using a factorial analysis, a total of 8 process conditions with different settings of applied field strength levels (2.5–3.75 kV/cm), frequencies (100–200 Hz), and initial agar and electrode temperature (40–50°C) were simulated for the agar cylinder in order to identify the effect and optimal values of these parameters, which offer the most temperature homogeneity. The results showed that the initial temperature of the agar and the electrodes was of great importance in achieving the best temperature uniformity, limiting the occurrence of cold points, and therefore, improving the homogeneity in the level of inactivation of Salmonella Typhimurium 878 all over the agar cylinder. A treatment of 2.3 s would be enough at 3.75 kV/cm, 200 Hz with an initial temperature of 50°C of the agar and the electrodes, for a 5-Log10 reduction of Salmonella Typhimurium 878 in the whole product with a deviation of 9°C between the coldest and hottest point of the solid.
000119983 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000119983 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000119983 700__ $$0(orcid)0000-0003-1002-5458$$aAstráin Redín, L.$$uUniversidad de Zaragoza
000119983 700__ $$0(orcid)0000-0002-6870-0594$$aGrasa Orús, J.$$uUniversidad de Zaragoza
000119983 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, G.$$uUniversidad de Zaragoza
000119983 700__ $$0(orcid)0000-0001-9713-1813$$aCalvo Calzada, Begoña$$uUniversidad de Zaragoza
000119983 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000119983 7102_ $$15004$$2605$$aUniversidad de Zaragoza$$bDpto. Ingeniería Mecánica$$cÁrea Mec.Med.Cont. y Teor.Est.
000119983 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000119983 773__ $$g2 (2022), 880688 [11 pp.]$$pFront. food sci. technol. (Lausanne)$$tFrontiers in Food Science and Technology$$x2674-1121
000119983 8564_ $$s2176957$$uhttps://zaguan.unizar.es/record/119983/files/texto_completo.pdf$$yVersión publicada
000119983 8564_ $$s2349327$$uhttps://zaguan.unizar.es/record/119983/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000119983 909CO $$ooai:zaguan.unizar.es:119983$$particulos$$pdriver
000119983 951__ $$a2023-08-30-10:59:37
000119983 980__ $$aARTICLE