INACTIVATION KINETICS OF SALMONELLA DUBLIN BY PULSED ELECTRIC FIELD |
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| Authors: | ILKAY SENSOY Q. HOWARD ZHANG SUDHIR K. SASTRY |
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| Affiliation: | Department of Food Science and Technology The Ohio State University Columbus, Ohio 43210 |
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| 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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