KINETICS OF INACTIVATION OF ESCHERICHIA COLI IN CARROT JUICE BY PULSED ELECTRIC FIELD
Authors: ZHONG, KUI; CHEN, FANG; WU, JIHONG; WANG, ZHENGFU; LIAO, XIAOJUN; HU, XIAOSONG; ZHANG, ZHENHUA
Source: Journal of Food Process Engineering, Volume 28, Number 6, December 2005 , pp. 595-609(15)
The inactivation kinetics of Escherichia coli inoculated into carrot juice by pulsed electric field (PEF) was investigated, and the experimental data were fitted to Hülsheger and Peleg models. The electric field strength ranged from 5 to 20 kV/cm, and the number of pulses was from 207 to 1449. The level of E. coli inactivation increased with the increment of the electric field strength and the number of pulses. As the number of pulses increased, the kinetic constants bE and Eca (Hülsheger model) varied from 0.2429 to 0.5778 cm/kV and from 7.1301 to 5.7842 kV/cm, respectively. The k and Ecb obtained using the Peleg model varied from 2.3277 to 1.4725 kV/cm and from 12.2523 to 7.4755 kV/cm, respectively. The fitting performance of the two models was evaluated by using a series of indices including accuracy factor, bias factor, sum of the squares of the differences of the natural logarithm of the observed and predicted data, correlation coefficient and the root mean square error between the observed and the predicted data. A comparison among these corresponding parameters indicates that the Peleg model better describes the inactivation kinetics of E. coli by PEF than the Hülsheger model.
Document Type: Research Article
Affiliations: College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083, China
Publication date: 2005-12-01