Combined effect of shear stress and moderate electric field on the inactivation of Escherichia coli K12 in apple juice

Mok, Jin Hong; Pyatkovskyy, Taras; Yousef, Ahmed E.; Sastry, Sudhir K.

doi:10.1016/j.jfoodeng.2019.05.019

Cited by 23 publications

(9 citation statements)

References 43 publications

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“…Moreover, due to the increasing interest in combined technologies to achieve a synergistic effect, Mok et al [60] developed a cylindrical treatment chamber with a static electrode on the outside and a rotating electrode in the center so that the sample was located in the gap between the two electrodes (called Taylo-Couette flow) (Fig. 4C).…”

Section: Treatment Chambermentioning

confidence: 99%

Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields

Astráin-Redín,

Ospina,

Cebrián

et al. 2024

Food Eng Rev

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Ohmic heating (OH) of food has been investigated for many years as an alternative to conventional heating because it allows fast and homogeneous heating. The processing parameters that influence the most uniformity of the heating in OH are the electric field strength and the frequency. Therefore, recent trends have focused on studying the application of frequencies in the order of kHz and electric fields higher than 100 V/cm. In this regard, and considering only the applied field strength in a way to easily differentiate them, three ohmic systems could be distinguished: OH (< 100 V/cm), moderated electric fields (MEF) (100–1000 V/cm), and ohmic-pulsed electric fields (ohmic-PEF) (> 1000 V/cm). The advantages of applying higher electric fields (MEF and ohmic-PEF) over OH are, on the one hand, their much higher heating rate and, on the other hand, their capability to electroporate cells, causing the release of intracellular ionic compounds, and therefore, uniformizing the electrical conductivity of the product. This strategy is especially interesting for large solid foods where conventional heating applications lead to large temperature gradients and quality losses due to surface overtreatment. Therefore, the aim of this work is to review the state of the art of OH technologies, focusing on MEF and ohmic-PEF. The advantages and disadvantages of MEF and ohmic-PEF compared to OH and their potential for improving processes in the food industry are also discussed.

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Section: Treatment Chambermentioning

confidence: 99%

Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields

Astráin-Redín,

Ospina,

Cebrián

et al. 2024

Food Eng Rev

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“…HPP and UV radiation (220 MPa for 10 min at 25 • C and 0.103 J/cm 2 ) reduced the total aerobic psychrotrophic count, total aerobic mesophilic count, and Enterobacteriaceae count by 3-5 CFU/g (Monteiro et al, 2018 ) and many more. Similarly, various combinations of advanced techniques have successfully been applied in apple juice, such as UV-A light and fumaric acid (Jeon & Ha, 2020), combined HPP and dimethyl dicarbonate (Petrus et al, 2019), US treatment mixed with fumaric acid (Park & Ha, 2019a), shear stress and moderate electric field (Mok et al, 2019), and UVC-LED irradiation (Xiang et al, 2020b).…”

Section: Hurdle Technologymentioning

confidence: 99%

“…2021); US, PS, blue light in orange juice against E. coli , and S. aureus by 4.26 and 2.35 log reduction (Bhavya & Hebbar 2019); krypton‐‐chlorine excilamp and ohmic heating against E. coli in apple juice by 4.6 log reduction (Kim, Park et al., 2020) and many more. Similarly, various combinations of advanced techniques have successfully been applied in apple juice, such as UV‐A light and fumaric acid (Jeon & Ha, 2020), combined HPP and dimethyl dicarbonate (Petrus et al., 2019), US treatment mixed with fumaric acid (Park & Ha, 2019a), shear stress and moderate electric field (Mok et al., 2019), and UVC‐LED irradiation (Xiang et al., 2020b).…”

Section: Effective Mitigation Strategies For Food Borne Pathogensmentioning

confidence: 99%

Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

2022

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Foodborne zoonoses are the most neglected discipline due to a lack of awareness of potential health hazards, standardized detection methods, and identification of infectious host reservoirs. Food is the major carriage vehicle for the transmission of zoonotic pathogens and many outbreaks globally. Resilient surveillance and holistic intervention of effective mitigation strategies at both preharvest (bacteriophages, probiotics, vaccination, micronutrients, breeding, culling), postharvest (advanced food processing, biofilm removal, and disinfectant), retailer and consumer levels can reduce or prevent pathogens and cross-contamination. Rapid tracking of contamination sources and identification of the route of infection should be implemented using analytical techniques for targeted detection of causative organisms and microbiological risk assessment. An overview elaborating various farm-to-fork pathogenic mitigation strategies at different stages of the food chain is presented. However, special emphasis is placed on the application of advanced novel food processing and preservation techniques, such as high-pressure processing, pulsed light, ultrasound, ultraviolet light, ozone treatment, irradiation and other hurdle technologies for pathogen reduction and food quality assurance. This review will provide an overview of the overall scenario regarding foodborne pathogen-human health interactions and the possible prevention measures that would be helpful for producers, manufacturers, retailers, and consumers for the safer and sustainable development of food products.

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“…The average distance inter-electrodes was 5 cm and the applied electric field was 20 ± 1 V/cm. Identical electric fields were also analyzed by several authors for both vegetative and sporulated bacteria, such as Mok et al (2019), Murashita et al (2016), Sagong et al (2011) and Won et al (2002).…”

Section: Experimental Apparatusmentioning

confidence: 99%

Effect of pasteurization on Aspergillus fumigatus in apple juice: Analysis of the thermal and electric effects

Müller

Pasin

Sarkis

et al. 2021

International Journal of Food Microbiology

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Fungal spoilage in fruit juices is a currently relevant issue considering that recent reports have found unacceptable fungal levels even after traditional pasteurization processes. Ohmic heating demonstrated to be a good alternative process to conventional pasteurization, as it can promote higher heating rates and additional cell damage in some scenarios (nonthermal effects). However, the application of ohmic processing for fungi inactivation has not been properly investigated. The objective of this study was to analyze the inactivation of Aspergillus fumigatus, a highly distributed fungi species, in apple juice by ohmic and conventional heating at 75, 80, 85, 90 and 94 • C. Predictive primary and secondary models were fitted and the Weibull-Mafart models were the most accurate to describe the experimental behavior considering the statistical indices applied. Statistical differences between both thermal processes were found in the three lower analyzed temperatures (75, 80 and 85 • C), which is possibly related to nonthermal effects. When ohmic heating was applied, processing time was up to 23% shorter. The resulted model was successfully validated in two distinct temperatures (83 and 92 • C) and could be applied to obtain adequate processing times for apple juice pasteurization. This study contributes to deepen the knowledge concerning the use of ohmic heating for fungi inactivation.

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Combined effect of shear stress and moderate electric field on the inactivation of Escherichia coli K12 in apple juice

Cited by 23 publications

References 43 publications

Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields

Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields

Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

Effect of pasteurization on Aspergillus fumigatus in apple juice: Analysis of the thermal and electric effects

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