Modelling the effect of pH and pectin concentration on the PEF inactivation of Salmonella enterica serovar Typhimurium by using the Monte Carlo simulation

F. Sampedro, D. Rodrigo, A. Martínez

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

The effects of pH (3.5, 4 and 4.5), electric field (15, 25, 35 and 40 kV/cm) and pectin concentration (0.1, 0.3 and 0.6%) on the inactivation kinetics of Salmonella typhimurium in an orange juice-milk beverage treated by pulsed electric fields (PEF) were studied. A secondary model, based on Weibull distribution function, was used together with a Monte Carlo simulation to establish the most influential factors on the final number of Salmonella cells after PEF treatment. The Monte Carlo simulation can be a useful and practical tool for the industry to predict how the process parameters and product formulation will influence the food safety of the product.

Original languageEnglish (US)
Pages (from-to)420-425
Number of pages6
JournalFood Control
Volume22
Issue number3-4
DOIs
StatePublished - Mar 1 2011

Fingerprint

pulsed electric fields
Salmonella enterica
Food Safety
Beverages
Salmonella typhimurium
Salmonella Typhimurium
Salmonella
Weibull statistics
pectins
Industry
inactivation
Milk
Cell Count
orange juice
electric field
beverages
food safety
industry
kinetics
milk

Keywords

  • Monte Carlo simulation
  • Orange juice
  • Pulsed electric fields
  • Salmonella

Cite this

Modelling the effect of pH and pectin concentration on the PEF inactivation of Salmonella enterica serovar Typhimurium by using the Monte Carlo simulation. / Sampedro, F.; Rodrigo, D.; Martínez, A.

In: Food Control, Vol. 22, No. 3-4, 01.03.2011, p. 420-425.

Research output: Contribution to journalArticle

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