Nature of the inactivation of Escherichia coli suspended in an orange juice and milk beverage

A. Rivas, F. Sampedro, D. Rodrigo, A. Martínez, M. Rodrigo

Research output: Contribution to journalArticle

30 Citations (Scopus)

Abstract

The killing effect of pulsed electric fields (PEF) on Escherichia coli (ATCC 8739) suspended in an orange juice and milk beverage was studied. Bipolar square pulses with a pulse width of 2.5 μs were applied. Electric field strength and treatment times ranged from 15 to 40 kV/cm, and from 0 to 700 μs, respectively. A maximum of 3.83 log reductions was achieved at 15 kV/cm and 700 μs. The experimental data were fitted to Bigelow and Hülsheger models and Weibull distribution function. Results indicated that Weibull function best described the experimental data (lowest mean square error). As there were no significant differences in the values of the shape factor (n) at the electric field strength of 25-40 kV/cm, the number of parameters in the Weibull model were reduced, leading to a simplified model with a fit similar to that obtained with the full model.

Original languageEnglish (US)
Pages (from-to)541-545
Number of pages5
JournalEuropean Food Research and Technology
Volume223
Issue number4
DOIs
StatePublished - Aug 1 2006

Fingerprint

Beverages
orange juice
Escherichia coli
beverages
inactivation
Milk
milk
Electric fields
electric field
Weibull statistics
pulsed electric fields
Weibull distribution
Mean square error
Distribution functions

Keywords

  • Escherichia coli
  • Inactivation kinetics
  • Orange juice-milk
  • Pulsed electric fields

Cite this

Nature of the inactivation of Escherichia coli suspended in an orange juice and milk beverage. / Rivas, A.; Sampedro, F.; Rodrigo, D.; Martínez, A.; Rodrigo, M.

In: European Food Research and Technology, Vol. 223, No. 4, 01.08.2006, p. 541-545.

Research output: Contribution to journalArticle

Rivas, A. ; Sampedro, F. ; Rodrigo, D. ; Martínez, A. ; Rodrigo, M. / Nature of the inactivation of Escherichia coli suspended in an orange juice and milk beverage. In: European Food Research and Technology. 2006 ; Vol. 223, No. 4. pp. 541-545.
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