文章基本信息

标题：Application of Pulsed Electric Field for Microorganisms Inactivation in Date palm Fruits
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作者：M. E. A. Mohammed ; A. H. Amer Eissa ; S. M. Aleid 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2016
卷号：4
期号：10
页码：646-652
DOI：10.12691/jfnr-4-10-3
出版社：Science and Education Publishing
摘要：Pulsed electric field (PEF) processing of liquid and semisolid food is a nonthermal technology alternative to traditional thermal preservation method with preserving nutritional and sensory values of food. In this study, the components of a laboratory scale prototype of PEF system were designed and constructed. Evaluating the performance of the prototype was carried out to inactivate the existing microorganisms (mesophilic aerobic bacteria, Yeasts and Molds) in semi-solid pitted date palm fruits, which was defined in terms of applied intensity of electric field and pulses number at a constant duration of pulse (40 µs) and (1 Hz) pulse frequency. The microbial count was decreased with the increase in intensity of electric field and pulses number. The electric field intensity of 10.82 kV/cm and 120 pulses lead to reduced total microbial counts of 1.18×10⁴ cfu/g to less than 10 cfu/g of mesophilic aerobic bacteria in most treated samples. The electric field intensity of 8.84 kV/cm and 90 pulses lead to reduce total microbial counts of 3.27×10³ cfu/g of yeasts and molds to less than 10 cfu/g that meet Saudi standards requirements. Non-detectable levels of yeasts and molds in most treated samples were observed when 10.82 kV/cm of electric field intensity and 60 of pulses number were applied. The current results indicated that PEF technology is promising as a non-thermal method for inactivation of microorganisms on date palm fruits processing.
关键词：pulsed electric field; date palm fruits; microbial contamination; preservation; non-thermal technology