Influence of temperature and surfactant on Escherichia coli inactivation in aqueous suspensions treated by moderate pulsed electric fields - (International Journal of Food)
November 29, 2007 – 8:54 pmhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T7K-4PNFV3P-1&_user=10&_coverDate=12%2F15%2F2007&_rdoc=6&_fmt=summary&_orig=browse&_srch=doc-info(%23toc%235061%232007%23998799996%23675069%23FLA%23display%23Volume)&_cdi=5061&_sort=d&_docanchor=&
Abstract
This research employed a conductometric technique to estimate the inactivation kinetics of Escherichia coli cells in aqueous suspensions (1 wt.%) during simultaneous pulsed electric fields (PEF) and thermal treatments. The electric field strength was E = 5 kV/cm, the effective PEF treatment time tPEF was within 00.2 s, the pulse duration ti was 10- 3 s, the medium temperature was 3050 °C, and the time of thermal treatment tT was within 07000 s. The damage of E. coli was accompanied by cell size decrease and release of intracellular components. The synergy between PEF and thermal treatments on E. coli inactivation was clearly present.
The non-ionic surfactant Triton X-100 additionally improved its inactivation. The characteristic damage time followed the Arrhenius law within the temperature range 3050 °C with activation energies W = 94 ± 2 kJ mol- 1 and W = 103 ± 5 kJ mol- 1 with and without the […]
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