Abstract
This work studies the effect of electric field strength, treatment time, process temperature, and pulse width on the inactivation of Lactobacillus plantarum inoculated in an orange juice-milk based beverage. For any given quantity of energy applied, the highest degree of inactivation was achieved with high field intensities and short treatment times. The inactivation curve had different slopes, one up to application of 200-285 × 103 J L-1, a second stage up to application of 813-891 × 103 J L-1 in which the inactivation did not increase significantly, and a third stage up to application of 1069-1170 × 103 J L-1. When the process temperature was raised to 55 °C the inactivation increased by 0.5 cycles, achieving an energy saving of up to 60%. No increase in inactivation was achieved when the pulse width was increased from 2.5 × 10-6 to 4 × 10-6 s. The inactivation achieved with L. plantarum in this beverage is less than that reported by other authors in foods with a simpler composition.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 931-938 |
| Number of pages | 8 |
| Journal | Journal of Food Engineering |
| Volume | 80 |
| Issue number | 3 |
| DOIs | |
| State | Published - Jun 2007 |
Bibliographical note
Funding Information:The authors are grateful to the Ministerio de Educación y Ciencia of Spain for providing a pre-doctoral grant to the author Fernando Sampedro and to the Generalitat Valenciana for granting the research group aid 03/147. We also thank García-Carrión S.A. for providing the commercial samples. This study was carried out with funds from CICYT Project No. AGL 2003-05236-C02-01.
Copyright:
Copyright 2008 Elsevier B.V., All rights reserved.
Keywords
- Beverage
- Inactivation
- Lactobacillus plantarum
- Milk
- Orange juice
- PEF