REDUCTION OF BACTERIAL LEVELS IN FLOUR BY PULSED ELECTRIC FIELDS

Abstract

ABSTRACT Pulsed electric fields (PEF) were tested for efficacy in bacterial reduction in dark rye flour. Field strengths greater than 20kV/cm resulted in approximately 0.6‐log reduction of aerobic plate counts. Bactericidal effect was related to field strength, pulse polarity, pulse width, and pulse number. Changing pulse period and altering gas atmosphere did not improve bactericidal effect. Reversing polarity pulses were more effective than synchronized bipolar pulses.