INACTIVATION OF MICROORGAN ISMS IN LIQUIDFOODS USING ELECTRIC FIELD

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SAGHIRZADE M.; GHIASIZADE M.

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Journal: Internal Medicine Today Year:2003 | Volume:8 | Issue:2 Page(s): 61-66

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Information Journal Paper

Title

INACTIVATION OF MICROORGAN ISMS IN LIQUIDFOODS USING ELECTRIC FIELD

Author(s)

SAGHIRZADE M. | GHIASIZADE M. | Issue Writer Certificate

Keywords

INACTIVATION OF MICROORGANISMS - PULSED ELECTRIC FIELD -LIQUID FOODSQ4

Abstract

The study of the effect ofhigh voltage electricpulses on biomembranes has become one of the most exciting topics in the biophysical and biotechnological areas. Electric pulses with high electric field intensity can cause transmembrane electrical potential which is normally about 60 to 110 mv, is raised to about 1v ,and irreversible cell membrane breakdown occurs, thrs forms the basisfor microbial inactivation in novel operations such as nonthermal process for liquidfoods pasteurization. To determine microbial inactivation bypulsed electricfield treatment Saccharomyces cerevisiae at a concentration of 106 mr1 was inoculated in apple juice. The selected field intensities were 13,22,35 and 50 kv/cm. The number of pulses were selectedfrom 2 to 10 with pulse duration of2.5 ms. The rate of inactivation increases with an increase in the electricfield intensity, pulse duration or applied number of pulses. Survival fraction of microorganisms after applying electricalpulses in different cells orfoods isn"t identical. The C in this method is smaller jinal applejuice temperature of 30 oC than the traditional heat pasteurization temperature of 80 oC. Pulsed electric field is a cost-effective technology for liquid foods pasteurization ,utilizing less than 10% of the energy necessary for traditional heat pasteurization.

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APA: Copy

SAGHIRZADE, M., & GHIASIZADE, M.. (2003). INACTIVATION OF MICROORGAN ISMS IN LIQUIDFOODS USING ELECTRIC FIELD. OFOGH-E-DANESH, 8(2), 61-66. SID. https://sid.ir/paper/68461/en

Vancouver: Copy

SAGHIRZADE M., GHIASIZADE M.. INACTIVATION OF MICROORGAN ISMS IN LIQUIDFOODS USING ELECTRIC FIELD. OFOGH-E-DANESH[Internet]. 2003;8(2):61-66. Available from: https://sid.ir/paper/68461/en

IEEE: Copy

M. SAGHIRZADE, and M. GHIASIZADE, “INACTIVATION OF MICROORGAN ISMS IN LIQUIDFOODS USING ELECTRIC FIELD,” OFOGH-E-DANESH, vol. 8, no. 2, pp. 61–66, 2003, [Online]. Available: https://sid.ir/paper/68461/en

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