Reduction of bacterial levels in flour by pulsed electric fields

被引：6

作者：

Keith, WD ^{[1
]}

Harris, LJ ^{[1
]}

Griffiths, MW ^{[1
]}

机构：

[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

来源：

JOURNAL OF FOOD PROCESS ENGINEERING | 1998年 / 21卷 / 03期

关键词：

D O I：

10.1111/j.1745-4530.1998.tb00451.x

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Pulsed electric fields (PEF) were tested for efficacy in bacterial reduction in dark rye flour. Field strengths greater than 20 kV/cm resulted in approximately 0.6-log reduction of aerobic plate counts. Bactericidal effect was related to field strength, pulse polarity, pulse width, and pulse number. Changing pulse period and altering gas atmosphere did not improve bactericidal effect. Reversing polarity pulses were more effective than synchronized bipolar pulses.

引用

页码：263 / 269

页数：7

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