High-voltage pulse techniques for food preservation

Sitzmann, Werner

doi:10.1007/978-1-4615-2105-1_11

Cited by 51 publications

(17 citation statements)

References 41 publications

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“…Electroporation is related to charge transport resulting from differences between the , ohmic heating at 55°C; OE, conventional heating at 55°C; , ohmic heating at 58°C; o, conventional heating at 58°C; , ohmic heating at 60°C; ᮀ, conventional heating at 60°C. internal potential and external potential of cells subjected to electric fields (24). This phenomenon causes formation of pores in the lipid bilayer and proteins of cell membranes (25).…”

Section: Discussionmentioning

confidence: 99%

Effect of Electropermeabilization by Ohmic Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Buffered Peptone Water and Apple Juice

Park

Kang

2013

Appl Environ Microbiol

120

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The effect of electric field-induced ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in buffered peptone water (BPW) (pH 7.2) and apple juice (pH 3.5; 11.8°Brix) was investigated in this study. BPW and apple juice were treated at different temperatures (55°C, 58°C, and 60°C) and for different times (0, 10, 20, 25, and 30 s) by ohmic heating compared with conventional heating. The electric field strength was fixed at 30 V/cm and 60 V/cm for BPW and apple juice, respectively. Bacterial reduction resulting from ohmic heating was significantly different (P < 0.05) from that resulting from conventional heating at 58°C and 60°C in BPW and at 55°C, 58°C, and 60°C in apple juice for intervals of 0, 10, 20, 25, and 30 s. These results show that electric field-induced ohmic heating led to additional bacterial inactivation at sublethal temperatures. Transmission electron microscopy (TEM) observations and the propidium iodide (PI) uptake test were conducted after treatment at 60°C for 0, 10, 20, 25 and 30 s in BPW to observe the effects on cell permeability due to electroporation-caused cell damage. PI values when ohmic and conventional heating were compared were significantly different (P < 0.05), and these differences increased with increasing levels of inactivation of three food-borne pathogens. These results demonstrate that ohmic heating can more effectively reduce bacterial populations at reduced temperatures and shorter time intervals, especially in acidic fruit juices such as apple juice. Therefore, loss of quality can be minimized in a pasteurization process incorporating ohmic heating.

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Section: Discussionmentioning

confidence: 99%

Effect of Electropermeabilization by Ohmic Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Buffered Peptone Water and Apple Juice

Park

Kang

2013

Appl Environ Microbiol

120

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“…The pulse caused by the discharge of electrical energy from the capacitor is allowed to flow through the food material for an extremely short period of time (1-100 ls) and can be conducted at moderate temperatures for less than 1 s (Deeth, Datta, Ross, & Dam, 2007). When food is subjected to the electrical high-intensity pulses several events, such as resistance heating (Sastry & Barach, 1995), electrolysis (Hulsheger & Niemann, 1980) and disruption of cell membranes (Sitzmann, 1995), can occur contributing to the inactivation of microorganisms. In fact, several theories exist for the destruction of bacterial cells by PEF, but they commonly describe damage on the cell membrane (electroporation) which affects its functioning and may lead to cell death (Deeth et al, 2007;Sale & Hamilton, 1968).…”

Section: Pulsed Electric Fields (Pef)mentioning

confidence: 99%

Environmental impact of novel thermal and non-thermal technologies in food processing

Pereira

Vicente

2010

Food Research International

476

198

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a b s t r a c tDuring the last 25 years, consumer demands for more convenient and varied food products have grown exponentially, together with the need for faster production rates, improved quality and extension in shelf life. These requests together with the severity of the traditional food processing technologies were driving forces for improvements in existing technologies and for the development of new food preservation technologies. Therefore, many technological developments have been directed towards unit operations such as pasteurization, sterilization, cooking and drying, and currently the new technological approaches for food preservation are serious candidates to replace the traditional well-established preservation processes. The aim of this review is to discuss the environmental impact that some of the most promising novel food preservation technologies may represent in terms of energy efficiency, water savings and reduced emissions. The emergence of novel thermal and non-thermal technologies allows producing high quality products with improvements in terms of heating efficiency and, consequently, in energy savings. Most of these technologies are locally clean processes and therefore appear to be more environmentfriendly, having less environmental impact than the traditional ones. Novel processing technologies are increasingly attracting the attention of food processors once they can provide food products with improved quality and a reduced environmental footprint, while reducing processing costs and improving the added-value of the products.

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“…The technique has been developed and shown to be effective for the nonthermal "pasteurization" of, e.g., fruit juices, milk, liquid egg products, soup. Voltage gradients employed exceed 20-30 kV cm-1 or so and are of short duration so that any temperature rise is kept to a minimum (Barbosa-Oinovas et aI., 1995;Sitzmann, 1995).…”

Section: New and Emerging Physical Preservation Technologiesmentioning

confidence: 99%

Hurdle Technologies

Leistner¹,

Gould²

2002

Food Engineering Series

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1 0 9 8 7 6 5 4 3 2 A C.I.P. record for this book is available from the Library of Congress AII rights reservedNo part of this book may be reproduced, stored in a retrieval system, ar transmitted in any form or by any means, electronic, mechanical, photocopying, microfilming, recording, or otherwise, without written permission from the Publisher, with the exception of any material supplied specificaIly for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work PrefaceAn enormous diversity of traditional and artisanal methods for the preservation of foods is employed around the world. The efficacy of the majority of them depend on the use of multiple means for the inactivation or inhibition of contaminant microorganisms. Most of these methodologies were derived empirically. However, since the 1980s, a more systematic approach has been developed, following the acquisition of improved understanding of the basic principles underlying combined preservation methodologies, such as temperature, water activity, pH, redox potential, preservatives, and so on. This new understanding has led to the establishment of the concept of hurdle technology. The term, hurdle technology, covers the intelligent use of multiple preservation procedures in combinations specifically relevant to particular types of foods. The concept is relevant to the control of pathogenic, as well as food spoilage microorganisms, and to almost all food commodities and products. Furthermore, hurdle technologies have been traditionally employed in all countries of the world, although with greatly differing emphasis dependent on the history and social characteristics of different cultures, and on their stages of development. For instance, in industrialized countries, the ready availability of energy, with resulting wide use of refrigeration, has tended to predominate and lead to a great variety of mild thermally processed, chill-and frozen-distributed foods. In contrast, in many developing countries, the emphasis remains on simply produced, ambient-stable foods, that have minimal energy requirements for processing, storage, and distribution. This book covers the whole range of hurdle technologies that are used worldwide, including those typical of industrialized countries and also those predominantly used in countries that are less developed. This book is intended as a source of information for expert food developers and technologists in industry, as well as for experts in academia and newcomers to the field, such as students of food microbiology, engineering, and technology. Therefore, the authors have used forms of language and expression that are meaningful to all.Hurdle technology does not solely target microorganisms in foods, but also embraces aspects of sensorial and nutritional quality, and the economies of food production and distribution. Effective application of hurdle technology VB viii HURDLE TECHNOLOGIES requires a truly interdisciplinary approach. This demands teamwork between microbiologis...

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High-voltage pulse techniques for food preservation

Cited by 51 publications

References 41 publications

Effect of Electropermeabilization by Ohmic Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Buffered Peptone Water and Apple Juice

Effect of Electropermeabilization by Ohmic Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Buffered Peptone Water and Apple Juice

Environmental impact of novel thermal and non-thermal technologies in food processing

Hurdle Technologies

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