Printer Friendly
The Free Library
22,725,466 articles and books

PEF fluid handling system inactivates microbes in apple cider.



Current regulations require fresh apple cider to be heat-pasteurized. Previous research has shown that processing fresh apple cider using pulsed electric fields (PEFs) not only can extend the shelf life of the product, but it can also maintain its fresh flavor.

A new pilot-scale fluid handling system with an energy recovery heat exchanger for PEF PEF peak expiratory flow.  processing has been built at The Ohio State University Ohio State University, main campus at Columbus; land-grant and state supported; coeducational; chartered 1870, opened 1873 as Ohio Agricultural and Mechanical College, renamed 1878. There are also campuses at Lima, Mansfield, Marion, and Newark. . The system has a greater energy efficiency and is easier to operate than the previous unit. It would be suitable for processing apple cider or other juices if the FDA FDA
abbr.
Food and Drug Administration


FDA,
n.pr See Food and Drug Administration.

FDA,
n.pr the abbreviation for the Food and Drug Administration.
 requirements for microbial microbial

pertaining to or emanating from a microbe.


microbial digestion
the breakdown of organic material, especially feedstuffs, by microbial organisms.
 reduction are met.

The goal of Ohio State scientists was to evaluate how efficiently this system could inactivate in·ac·ti·vate
v.
1. To render nonfunctional.

2. To make quiescent.



in·acti·va
 the natural flora and surrogate to pathogens in apple ciders. Fresh apple cider was made by a commercial juice processing system. The cider was incubated at 22 C for three days, or inoculated with L. planetarium before undergoing PEF treatment. A pilot-scale pulse generator provided high-voltage pulses.

In their tests, the researchers applied a PEF field strength of from 32 kV per cm to 20 kV per cm. Treatment time was 44 [micro]s. The holding temperature depended on the PEF field strength. Holding time was 15 seconds. The flow rate was 125 L per hour, and the backpressure back·pres·sure  
n.
Residual pressure opposing the free flow of a gas or liquid, as in a pipe or an exhaust system.
 used was 40 psi.

The PEF-treated ciders were analyzed for microbial counts by investigators. They found that the extent of microbial reductions for both the incubated and inoculated ciders depended on the PEF field strength and holding temperature. The fluid handling system was able to efficiently inactivate bacteria in apple cider. The treatment of 32 kV per cm at 70 C yielded a 5-log reduction of aerobic bacteria and a 5-log reduction of mold and yeast in the incubated cider. In addition, 5 logs of L. planetarium were inactivated inactivated

rendered inactive; the activity is destroyed.


inactivated viruses
treated so that they are no longer able to produce evidence of growth or damaging effect on tissue.
 in the inoculated cider. No recovery was found during one week's storage at 4 C.

Further information. Howard Zhang, Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., 233 Parker Food Science Building, Columbus, OH 43210; phone: 614-688-3644; email: zhang.138@osu.edu.
COPYRIGHT 2006 Food Technology Intelligence, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2006, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

 Reader Opinion

Title:

Comment:



 

Article Details
Printer friendly Cite/link Email Feedback
Publication:Microbial Update International
Date:Apr 1, 2006
Words:350
Previous Article:Chlorine, chlorine dioxide kill spores on apples.
Next Article:Remove L. monocytogenes biofilms using ultrasound and ozone.
Topics:



Related Articles
Research continues into the use of pulsed electric fields for preservation.
PEF research extends apple juice shelf life.
Preserve a variety of products using pulsed electric fields.
Electric fields inactivate microbes in yogurt without hurting quality.
UV absorbance, solids content affect inactivation of E. coli.
Pulsed electric fields preserve horchata beverage.
Preserve high-viscous products using PEFs, aseptic packaging.
Continuous electric fields inactivate microbes in yogurt without hurting quality.
Pulsed electric fields inactivate E. coli.
Increase temperature to optimize microbial reduction.

Terms of use | Copyright © 2014 Farlex, Inc. | Feedback | For webmasters