Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Application of Pulsed Electric Fields with Square Wave Pulse to Milk Inoculated with E. coli, P. fluorescens, and B. stearothermophilus

  • Shin, Jung-Kue (Department of Korean Traditional Food Culture, Jeonju University) ;
  • Jung, Kwan-Jae (Department of Biotechnology, Yonsei University) ;
  • Pyun, Yu-Ryang (Department of Biotechnology, Yonsei University) ;
  • Chun, Myong-Soo (Department of Food Science and Technology, Ewha Womans University)
  • Published : 2007.12.31
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Abstract

Ultra-high temperature (UHT) processed full fat milk inoculated with Escherichia coli, Pseudomonas fluorescens, and Bacillus stearothermophilus was exposed to 30-60 kV/cm square wave pulsed electric field (PEF) with $1\;{\mu}sec$ pulse width, and $26-210\;{\mu}sec$ treatment time in a continuous PEF treatment system. Eight log reduction was obtained for E. coli and P. fluorescens and 3 logs reduced for B. stearothermophilus under PEF treatment conditions of $210\;{\mu}sec$ treatment time, 60 kV/cm pulse intensity at $50^{\circ}$. There was no significant change in pH and titration acidity of milk after PEF treatment. The electrical energy required to achieve 8 log reduction for E. coli and P. fluorescens was estimated to be about 0.74 kJ/L.

Keywords

References

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