Journal of Food Process Engineering · 1997 · 146 citations · 20 references
AgricultureFood ScienceMicrobiologyFood EngineeringFood MicrobiologyFood PreservationMicrobial ContaminationMicrobial QualityMilk MicrobiologyNonthermal ProcessingInactivation KineticsMicrobial KineticsNonthermal InactivationPasteurizationPasteurization KineticsPathogen Inactivation KineticsPulsed Electric Field InactivationPulsed Electric Field Treatment
ABSTRACT Microbial inactivation kinetic models are needed to predict treatment dosage in food pasteurization processes. In this study, we determined inactivation kinetic models of Salmonella dublin in skim milk with a co‐field flow high voltage pulsed electric field (PEF) treatment system. Electric field strength of 15–40 kV/cm, treatment time of 12–127 μs, medium temperatures of 10–50C were tested. A new inactivation kinetic model that combines the effect of treatment time to electric field strength or medium temperature was developed.
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