Pulsed electric fields as a processing alternative for microbial reduction in spice

Keith, William D.; Harris, Linda J.; Hudson, L.; Griffiths, Mansel W.

doi:10.1016/s0963-9969(97)00028-8

Cited by 32 publications

(6 citation statements)

References 9 publications

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“…The instant charge reversal of Ho et al (1995) is not clearly shown and the characteristics of the pulsed electric field system are not precisely indicated. Keith et al (1997) subjected dehydrated particles (onion, dill, and basil powders with a water content of 20, 10.5, and 11% respectively) to alternating polarity exponential decay pulses and to constant polarity exponential decay pulses with instant charge reversal. The maximum field applicable without arcing reached 40 (onion powder) or 27 kV-cnr 1 (dill, basil) for bipolar pulses, and only 28 (onion) or 11 kV-cnr 1 for monopolar pulses.…”

Section: Barsotti and Cheftelmentioning

confidence: 99%

Food processing by pulsed electric fields. II. Biological aspects

Barsotti¹,

Cheftel²

1999

Food Reviews International

172

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Investigations on the biological effects of high voltage electric pulses primarily concern membrane permeabilization and microbial inactivation. Electroporation resulting from increased transmembrane potential is probably the main cause for membrane permeabilization. Equations are presented for this phenomenon. Results from several studies on the inactivation of microorganisms by pulsed electric fields are summarized in tables that relate the rate of inactivation to process conditions. The influence of three sets of parameters is discussed: 1) type and physiological state of the microorganism; 2) chemical composition and electrical resistivity of the microorganism-containing food or medium; 3) process conditions such as field intensity, duration and number of pulses, dissipated energy, final temperature, type of pulse and of treatment chamber. Data can be used to select conditions which produce a 5-6 log cycle inactivation for many yeasts or vegetative bacteria. Bacterial spores generally resist inactivation. Pulsed electric fields of relatively low intensity may be used to permeabilize larger cells from plant or animal tissues in order to facilitate the 182 BARSOTTI AND CHEFTEL extraction of specific constituents or to increase the drying rate. Little is known concerning the possible chemical or physico-chemical modifications of food constituents by high voltage electric pulses. Some enzymes appear to be inactivated, even at low temperatures, while others are more resistant. The sensorial characteristics of a number of foods subjected to electric fields do not appear to be significantly altered. Potential food applications are numerous and mainly related to liquid foods (fruit juices, milk, sauces, liquid egg) or to pumpable food pastes (fruit or vegetable purées, minced meat, etc.). Both neutral and acidic foods are likely candidates. The main objectives of microbial inactivation by electric pulses are food sanitation and/or extension of chilled storage. The process should be nonthermal (maximum T of ~30°C) to preserve food freshness and quality. A low operating cost, estimated at 0.4-0.8 US cents per liter of food (capital investment not included) and continuous operation at high flow rate (>1000 L/h) represent significant industrial advantages for this new technology.

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Section: Barsotti and Cheftelmentioning

confidence: 99%

Food processing by pulsed electric fields. II. Biological aspects

Barsotti¹,

Cheftel²

1999

Food Reviews International

172

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“…Embora a inativação de microrganismos por pulso elétrico de alta energia venha sendo extensivamente estudada (POTHAKAMURY et al, 1995;KEITH et al, 1997;SPERBER, 1998), pouco se sabe sobre os efeitos do pulso elétrico de alta energia (HELP) sobre proteínas e outros constituintes dos alimentos. O modelo que explica os efeitos do pulso sobre as proteínas envolve a polarização da molécula protéica; a dissociação das ligações não-covalentes que unem as subunidades numa estrutura quaternária; as mudanças na conformação protéica expondo os grupos sulfidrila e os aminoácidos hidrofóbicos; e a tendência de atração de estruturas polarizadas por forças eletrostáticas.…”

Section: Efeitos Da Inativação Microbiana Por Pulso Elétrico Sobre Osunclassified

Pulsos Elétricos Na Preservação De Alimentos: Fatores Críticos Na Inativaçãop Microbiana E Efeitos Sobre Os Constituintes Alimentares

Azerêdo

Oliveira

Faro³

2008

B. do CEPPA

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ELECTRIC PULSES IN FOOD PRESERVATION: CRITICAL FACTORS IN MICROBIAL INACTIVATION AND EFFECTS ON FOOD NUTRIENTSThe present work had as objective to present a review about the use of the Pulsed Electric Fields Technology on food preservation: critical factors on microbes inactivation and effects on food constituents. The process parameters (pulsed electric fields intensity, time and temperature of the process), the product's attributes (conductivity, ionic state, pH and water activity), microbes characteristics (species, concentration, growth stage) and the inactivation mechanisms which are consider as critical factors for the microbial inactivation efficiency of the process were demonstrated. The effects of this process on food constituents' bioavailability was also evaluated since this process may affect the cellular membrane structures and also their absorption and bioactive properties. The data found on literature consider Pulsed Electric Fields as a promising alternative for food preservation technology due to its resemblance to pasteurization process and small damages on sensory characteristics and food nutritive quality, and so can be used alone or as a complement on thermal processes.

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“…Thus, other alternatives are examined to accomplish safely processing (e.g., Keith et al, 1997). Thus, other alternatives are examined to accomplish safely processing (e.g., Keith et al, 1997).…”

Section: Decontaminationmentioning

confidence: 99%

Production Practices and Quality Assessment of Food Crops Volume 1

Dris¹,

Jain²

2004

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Pulsed electric fields as a processing alternative for microbial reduction in spice

Cited by 32 publications

References 9 publications

Food processing by pulsed electric fields. II. Biological aspects

Food processing by pulsed electric fields. II. Biological aspects

Pulsos Elétricos Na Preservação De Alimentos: Fatores Críticos Na Inativaçãop Microbiana E Efeitos Sobre Os Constituintes Alimentares

Production Practices and Quality Assessment of Food Crops Volume 1

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