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- Geveke, D.J.; Kozempel, M.F.
- Journal of food processing and preservation 2003 v.27 no.1 pp. 65-72
- electrical treatment, etc ; Saccharomyces cerevisiae; Candida; Escherichia coli; Listeria innocua; cell suspension culture; electric current; mass transfer; nonthermal processing; pH; acidification; electrical conductivity; equations; viability; Show all 14 Subjects
- ... Cell suspensions of yeasts and bacteria in the exponential growth phase were subjected to pulsed electric fields of 12.5 kV/cm intensity to study inactivation. Up to 20 pulses of 0.3 ms duration were applied at a maximum temperature of 30C. The yeasts Saccharomyces cerevisiae and Candida stellata were reduced by > 3 log. These reductions were due to nonthermal effects. Reductions of approximately ...
- Michalac, S.; Alvarez, V.; Ji, T.; Zhang, Q.H.
- Journal of food processing and preservation 2003 v.27 no.2 pp. 137-151
- electrical treatment, etc ; skim milk; raw milk; Pseudomonas fluorescens; Lactococcus lactis; Bacillus cereus; food pathogens; food contamination; electric current; dosage; flow; temperature; pasteurization; protein content; total solids; color; pH; particle size; density; electrical conductivity; viability; specific energy; viscosity; scanning electron microscopy; Show all 24 Subjects
- ... Raw skim milk and ultra-high-temperature (UHT) skim milk inoculated with Pseudomonas fluorescens, Lactococcus lactis and Bacillus cereus were processed by pulsed electric field (PEF) treatment. A continuous PEF bench scale system was set to deliver 35 kV/cm field strength with 64 pulses of bipolar square wave for 188 microsecond. The flow rate of milk was 1 mL/s. Milk temperature was raised to 52C ...