Inactivating microorganisms using a pulsed electric field continuous treatment system

High-voltage pulsed electric fields (PEFs) can be used to inactivate microorganisms in liquids. Applying PEF technology to food pasteurization is a promising nonthermal method, which may radically change food preservation processes and provide consumers with microbiologically safe, minimally process...

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Bibliographic Details
Published in:IEEE transactions on industry applications 1998-01, Vol.34 (1), p.43-50
Main Authors: Bai-Lin Qin, Barbosa-Canovas, G.V., Swanson, B.G., Pedrow, P.D., Olsen, R.G.
Format: Article
Language:English
Subjects:
Coaxial components
Coliform bacteria
Data acquisition
Electric field effects
Fiber optic sensors
Food preservation
Food technology
Laboratories
Liquids
Microorganisms
Optical fiber testing
Prototypes
Pulse generation
Pulse generators
Temperature control
Temperature sensors
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Summary:High-voltage pulsed electric fields (PEFs) can be used to inactivate microorganisms in liquids. Applying PEF technology to food pasteurization is a promising nonthermal method, which may radically change food preservation processes and provide consumers with microbiologically safe, minimally processed, fresh-like products. A continuous-flow system in a laboratory-size prototype was constructed for the nonthermal pasteurization of liquid foods with PEF technology. Major components in the prototype include a high-voltage repetitive pulse generator, a coaxial liquid food treatment chamber, a fiber-optic temperature sensing instrument and a data acquisition system. Microbial inactivation tests were conducted in the continuous PEF treatment system. Repetitive high-voltage pulses with an exponential decaying waveshape were applied to the liquid food which was pumped through the treatment chamber. Test microorganisms selected for inactivation were Escherichia coli, Staphylococcus aureus and Saccharomyces cerevisiae. Over 6-order-of-magnitude reductions in the viability of selected microorganisms were achieved while the food temperature was maintained below 40/spl deg/C.
ISSN:0093-9994
1939-9367
DOI:10.1109/28.658715