The features of a sanitization process for foods based on Pulsed Electric Fields technology (PEF) is described and discussed. A laboratory experimental apparatus operated under electric fields up to 40 kV/cm and with different pulse length and frequency has been set into operation. Experiments on the inactivation of Saccharomyces cerevisiae have been carried out in different conditions. Results demonstrate that the most critical condition is the realization of a uniform electric field in the treatment chamber. However, a good mixing of the sample can help in enhancing the effectiveness of the process. In these conditions, a reduction up to 6 decades of microorganism viability can be obtained. Preliminary tests on liquid foods demonstrate that PEF processes can be envisaged for industrial applications of food stabilisation.

Campi elettrici pulsati per la stabilizzazione microbiologica di alimenti

DONSI', Giorgio;FERRARI, Giovanna;PATARO, GIANPIERO
2004

Abstract

The features of a sanitization process for foods based on Pulsed Electric Fields technology (PEF) is described and discussed. A laboratory experimental apparatus operated under electric fields up to 40 kV/cm and with different pulse length and frequency has been set into operation. Experiments on the inactivation of Saccharomyces cerevisiae have been carried out in different conditions. Results demonstrate that the most critical condition is the realization of a uniform electric field in the treatment chamber. However, a good mixing of the sample can help in enhancing the effectiveness of the process. In these conditions, a reduction up to 6 decades of microorganism viability can be obtained. Preliminary tests on liquid foods demonstrate that PEF processes can be envisaged for industrial applications of food stabilisation.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11386/3881811
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