کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
224966 464468 2007 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice–milk based beverage: Effect of process parameters
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice–milk based beverage: Effect of process parameters
چکیده انگلیسی

This work studies the effect of electric field strength, treatment time, process temperature, and pulse width on the inactivation of Lactobacillus plantarum inoculated in an orange juice–milk based beverage. For any given quantity of energy applied, the highest degree of inactivation was achieved with high field intensities and short treatment times. The inactivation curve had different slopes, one up to application of 200–285 × 103 J L−1, a second stage up to application of 813–891 × 103 J L−1 in which the inactivation did not increase significantly, and a third stage up to application of 1069–1170 × 103 J L−1. When the process temperature was raised to 55 °C the inactivation increased by 0.5 cycles, achieving an energy saving of up to 60%. No increase in inactivation was achieved when the pulse width was increased from 2.5 × 10−6 to 4 × 10−6 s. The inactivation achieved with L. plantarum in this beverage is less than that reported by other authors in foods with a simpler composition.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 80, Issue 3, June 2007, Pages 931–938
نویسندگان
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