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Ultraviolet and pulsed electric field treatments have additive effect on inactivation of E. coli in apple juice.
J Food Sci. 2008 Nov; 73(9):M412-7.JF

Abstract

Apple juice inoculated with Escherichia coli ATCC 23472 was processed continuously using either ultraviolet (UV), high-voltage pulsed electric field (PEF), or a combination of the PEF and UV treatment systems. Apple juice was pumped through either of the systems at 3 flow rates (8, 14, and 20 mL/min). E. coli was reduced by 3.46 log CFU/mL when exposed in a 50 cm length of UV treatment chamber at 8 mL/min (2.94 s treatment time with a product temperature increase of 13 degrees C). E. coli inactivation of 4.87 log CFU/mL was achieved with a peak electric field strength of 60 kV/cm and 11.3 pulses (average pulse width of 3.5 mus, product temperature increased to 52 degrees C). E. coli reductions resulting from a combination treatment of UV and PEF applied sequentially were evaluated. A maximum E. coli reduction of 5.35 log CFU/mL was achieved using PEF (electrical field strength of 60 kV/cm, specific energy of 162 J/mL, and 11.3 pulses) and UV treatments (length of 50 cm, treatment time of 2.94 s, and flow rate of 8 mL/min). An additive effect was observed for the combination treatments (PEF and UV), regardless of the order of treatment (P > 0.05). E. coli reductions of 5.35 and 5.30 log CFU/mL with PEF treatment (electrical field strength of 60 kV/cm, specific energy of 162 J/mL, and 11.3 pulses) followed by UV (length of 30 cm, treatment time of 1.8 s, and flow rate of 8 mL/min) and UV treatment followed by PEF (same treatment conditions), respectively. No synergistic effect was observed.

Authors+Show Affiliations

Biological Systems Engineering, University of Nebraska, Lincoln, NE 68583, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19021811

Citation

Gachovska, T K., et al. "Ultraviolet and Pulsed Electric Field Treatments Have Additive Effect On Inactivation of E. Coli in Apple Juice." Journal of Food Science, vol. 73, no. 9, 2008, pp. M412-7.
Gachovska TK, Kumar S, Thippareddi H, et al. Ultraviolet and pulsed electric field treatments have additive effect on inactivation of E. coli in apple juice. J Food Sci. 2008;73(9):M412-7.
Gachovska, T. K., Kumar, S., Thippareddi, H., Subbiah, J., & Williams, F. (2008). Ultraviolet and pulsed electric field treatments have additive effect on inactivation of E. coli in apple juice. Journal of Food Science, 73(9), M412-7. https://doi.org/10.1111/j.1750-3841.2008.00956.x
Gachovska TK, et al. Ultraviolet and Pulsed Electric Field Treatments Have Additive Effect On Inactivation of E. Coli in Apple Juice. J Food Sci. 2008;73(9):M412-7. PubMed PMID: 19021811.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Ultraviolet and pulsed electric field treatments have additive effect on inactivation of E. coli in apple juice. AU - Gachovska,T K, AU - Kumar,S, AU - Thippareddi,H, AU - Subbiah,J, AU - Williams,F, PY - 2008/11/22/pubmed PY - 2009/2/14/medline PY - 2008/11/22/entrez SP - M412 EP - 7 JF - Journal of food science JO - J Food Sci VL - 73 IS - 9 N2 - Apple juice inoculated with Escherichia coli ATCC 23472 was processed continuously using either ultraviolet (UV), high-voltage pulsed electric field (PEF), or a combination of the PEF and UV treatment systems. Apple juice was pumped through either of the systems at 3 flow rates (8, 14, and 20 mL/min). E. coli was reduced by 3.46 log CFU/mL when exposed in a 50 cm length of UV treatment chamber at 8 mL/min (2.94 s treatment time with a product temperature increase of 13 degrees C). E. coli inactivation of 4.87 log CFU/mL was achieved with a peak electric field strength of 60 kV/cm and 11.3 pulses (average pulse width of 3.5 mus, product temperature increased to 52 degrees C). E. coli reductions resulting from a combination treatment of UV and PEF applied sequentially were evaluated. A maximum E. coli reduction of 5.35 log CFU/mL was achieved using PEF (electrical field strength of 60 kV/cm, specific energy of 162 J/mL, and 11.3 pulses) and UV treatments (length of 50 cm, treatment time of 2.94 s, and flow rate of 8 mL/min). An additive effect was observed for the combination treatments (PEF and UV), regardless of the order of treatment (P > 0.05). E. coli reductions of 5.35 and 5.30 log CFU/mL with PEF treatment (electrical field strength of 60 kV/cm, specific energy of 162 J/mL, and 11.3 pulses) followed by UV (length of 30 cm, treatment time of 1.8 s, and flow rate of 8 mL/min) and UV treatment followed by PEF (same treatment conditions), respectively. No synergistic effect was observed. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/19021811/Ultraviolet_and_pulsed_electric_field_treatments_have_additive_effect_on_inactivation_of_E__coli_in_apple_juice_ L2 - https://doi.org/10.1111/j.1750-3841.2008.00956.x DB - PRIME DP - Unbound Medicine ER -