Kinetic models for pulsed electric field and thermal inactivation of Escherichia coli and Pseudomonas fluorescens in whole milk |
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| Affiliation: | 1. Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132-84084, Fisciano, SA, Italy;2. Department of Computer Science, University of Salerno, Via Giovanni Paolo II, 132-84084, Fisciano, SA, Italy;3. ProdAl scarl, University of Salerno (Italy), Via Ponte don Melillo, 84084, Fisciano, SA, Italy;1. Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja, Universidad de La Rioja and CSIC), C/ Madre de Dios 51, 26006 Logroño, La Rioja, Spain;2. Centro Nacional de Tecnología y Seguridad Alimentaria (CNTA), Ctra. NA 134, km. 53, 31570 San Adrián, Navarra, Spain;1. Wageningen UR Food & Biobased Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands;2. Food Quality & Design Group, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands;1. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013, Zaragoza, Spain;2. Karlsruhe Institute of Technology (KIT), Institute for Pulsed Power and Microwave Technology (IHM), 76344 Eggenstein-Leopoldshafen, Germany;3. Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II 132, 84084 Fisciano, SA, Italy;4. ProdAl Scarl — University of Salerno, via Ponte don Melillo, 84084 Fisciano, SA, Italy;5. Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, , Berlin, , Germany;6. Emeritus, IPBS (Institut de Pharmacologie et de Biologie Structurale), CNRS, 205 route de Narbonne BP64182, 31077 Toulouse, France;7. Emeritus, UPS, IPBS, Université de Toulouse, 31077 Toulouse, France;8. University of Ljubljana, Faculty of Electrical Engineering, Trzaska 25, 1000 Ljubljana, Slovenia |
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| Abstract: | Inactivation of Escherichia coli ATCC 11775 and Pseudomonas fluorescens ATCC 948 in UHT whole (4% fat) milk during thermal processing at 56–62 °C and pulsed electric field (PEF) processing at 30 or 35 kV cm−1 at approximately 30, 40 or 50 °C was investigated. E. coli ATCC 11775 was more heat-resistant than P. fluorescens ATCC 948, but more susceptible to PEF processing. All inactivation kinetics showed strong deviations from log-linearity. Thus, a simplified logistic (log-decay) regression model was used to accurately predict thermal and PEF inactivation of E. coli ATCC 11775 and P. fluorescens ATCC 948 under various treatment conditions. This is a useful tool for identifying processing conditions to inactivate pathogenic and spoilage microorganisms in whole milk at sub-pasteurisation temperatures. |
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