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Oddziaływanie Pulsacyjnych Pól Elektrycznych (PEF) na mikroorganizmy w kontekście technologii żywności

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Warianty tytułu
EN
Pulsed Electric Fields (PEF) treatment on microorganisms in the context of food technology
Języki publikacji
PL
Abstrakty
PL
Pulsacyjne pola elektryczne (PEF) są jedną z niekonwencjonalnych metod utrwalania zazwyczaj płynnych produktów spożywczych, takich jak soki, mleko czy masa jajowa. Głównym czynnikiem wpływającym na inaktywację drobnoustrojów jest oddziaływanie polem elektrycznym, o wartości natężenia 10-80 kV/cm, czego skutkiem jest elektroporacja błony komórkowej drobnoustrojów, prowadząca do śmierci komórki i zwiększenia trwałości produktu spożywczego. Metoda PEF jest szczególnie skuteczna razem z innymi metodami w ramach” teorii płotkowej”.
EN
Pulsed Electric Fields (PEF) are one of the unconventional preservation method of mainly liquid food products like juices, milk or whole eggs. The main inactivation factor of microorganisms is treatment of PEF in range of 10-80 kV/cm what results in electroporation of microorganism’s cell and its death, what leads to longer “shell life” of food products. PEF method is especially useful with another methods in the framework of so called “hurdle theory”.
Rocznik
Strony
222--225
Opis fizyczny
Bibliogr. 34 poz., rys.
Twórcy
  • Uniwersytet Przyrodniczy we Wrocławiu, Wydział Nauk o Żywności, Katedra Technologii Surowców Zwierzęcych i Zarządzania Jakością, ul. Chełmońskiego 37/41, 51-630 Wrocław
autor
  • Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie, Wydział Inżynierii Produkcji i Energetyki 30-149 Kraków, ul. Balicka 116 b
autor
  • Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie, Wydział Inżynierii Produkcji i Energetyki 30-149 Kraków, ul. Balicka 116 b
Bibliografia
  • [1] Cardello A.V., Consumer concerns and expectations about novel food processing technologies: effects on product liking, Appetite, 40 (2003), 217-233
  • [2] Knorr D., Technology aspects related to microorganism in functional foods, Trends in Food Science & Technology, 9 (1998), 295-306
  • [3] Gudmundsson M., Hafsteinsson H., Effect of electric field pulses on microstructure of muscle foods and roes, Trends in Food Science & Technology, 12 (2001), 122-128
  • [4] Sampedro F., McAloon A., Yee W., Fan X., Zhang H.Q., Geveke D.J., Cost analysis of commercial pasteurization of orange juice by pulsed electric Fields, Innovative Food Science and Emerging Technologies, 17 (2013), 72–78
  • [5] Min S., Jin Z.T., and Zhang Q.H., Commercial scale pulsed electric field processing of tomato juice, Journal of Agricultural and Food Chemistry, 51 (2003), 3338–3344
  • [6] José Á., Guerrero-Beltrán, David R., Sepulveda, María M., Góngora-Nieto, Barry Swanson, Gustavo V, Barbosa-Cánovas, Milk thermization by pulsed electric fields (PEF) and electrically induced heat, Journal of Food Engineering, 100 (2010), 56–60
  • [7] Walkling-Ribeiro M., Rodríguez-González O., Jayaram S., Griffiths M.W., Microbial inactivation and shelf life comparison of ‘cold’ hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk, International Journal of Food Microbiology, 144 (2011), 379–386
  • [8] Monfort S., Saldaña G., Condón S., Raso J., Álvarez I., Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat, and additives, Food Microbiology, 30 (2012), 393-399
  • [9] Monfort S., Gayán E., Condón S., Raso J., Álvarez I., Design of a combined process for the inactivation of Salmonella Enteritidis in liquid whole egg at 55 °C, International Journal of Food Microbiology 145 (2011), 476–482
  • [10] Puertolas E., Lopez N., Condon S., Alvarez I., and Raso J., Potential applications of PEF to improve red wine quality, Trends in Food Science & Technology, 21 (2010), 247-255
  • [11] Walkling-Ribeiro M., Rodríguez-González O., Jayaram S.H., GriffithsM.W., Processing temperature, alcohol and carbonation levels and their impact on pulsed electric fields (PEF) mitigation of selected characteristic microorganisms in beer, Food Research International, 44 (2011), 2524–2533
  • [12] Palgan I., Muñoz A., Noci F., Whyte P., Morgan D.J., Cronin D.A, LyngJ.G., Effectiveness of combined Pulsed Electric Field (PEF) and Manothermosonication (MTS) for the control of Listeria innocua in a smoothie type beverage, Food Control, 25 (2012), 621-625
  • [13] Haughton P.N., Lyng J.G., Cronin D.A., Morgan D.J., Fanning S., Whyte P., Efficacy of pulsed electric fields for the inactivation of indicator microorganisms and foodborne pathogens in liquids and raw chicken, Food Control, 25 (2012), 131-135
  • [14] Vorobiev E., Lebovka N., Electrotechnologies for Extraction from Food Plants and Biomaterials (2008), DOI: 10.1007/978-0-387-79374-0 2, C-Springer Science+Business Media, LLC 2008 Pulsed-Electric-Fields-Induced Effects in Plant Tissues: Fundamental Aspects and Perspectives of Applications
  • [15] Gintautas Saulis, Electroporation of Cell Membranes: The Fundamental Effects of Pulsed Electric Fields in Food Processing, Food Eng Rev., 2 (2010), 52–73
  • [16] Saldaña G., Monfort S., Condón S., J. Raso J., Álvarez I., Effect of temperature, pH and presence of nisin on inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 by pulsed electric fields, Food Research International, 45 (2012), 1080–1086
  • [17] Zhang Q., Barbosa-Canovas G.V., Swanson B.G., Engineering aspects of pulsed electric field pasteurization. Journal of Food Engineering, 25 (1994), 261-281
  • [18] Wouters P.C., Alvarez I., Raso J., Critical factors determining inactivation kinetics by pulsed electric field food processing. Trends in Food Science and Technology, 12 (2001), 112-121
  • [19] Wouters P.C., Smelt J.P.P.M., Inactivation of microorganisms with pulsed electric fields: potential for food preservation. Food Biotechnology, 11 (1997), 193-229
  • [20] Aronsson K., Borch E., Stenlof B., Ronner U., Growth of pulsed electric field exposed Escherichia coli in relation to inactivation and environmental factors. International Journal of Food Microbiology, 93 (2004), 1-10
  • [21] Zimmerman U., Pilwat G., Riemann F., Dielectric breakdown on cell membranes. Biophysical Journal, 14 (1974), 881-899
  • [22] Hulsheger H., Potel J., Niemann E.G., Electric field effects on bacteria and yeast cells. Radiation and Environmental Biophysics, 22 (1983), 149-162
  • [23] Hulsheger H., Potel J., Niemann E.G., Killing of bacteria with electric pulses of high field strength. Radiation and Environmental Biophysics, 20 (1981), 53-65
  • [24] Leistner, L.,Food preservation by combined methods. Food Res. Int., 25 (1992), 151–158
  • [25] Ross A.I.V., Griffiths M.W., Mittal G.S., Hilton C.D.,Combining nonthermal technologies to control foodborne microorganisms. International Journal of Food Microbiology, 89 (2003), 125-138
  • [26] Gongora-Nieto M.M., Pedrow P.D., Swanson B.G., Barbosa-Canovas G.V., Energy analysis of liquid whole egg pasteurized by pulsed electric fields. Journal of Food Engineering, 57 (2003), 209-216
  • [27] Oziembłowski M., Malicki A., Kopeć W. and Trziszka T., Functional and rheological properties of liquid whole egg after pulsed electric field treatment, Proceed. of XI European Symposium on the Quality of Eggs and Egg Products, Doorwerth, The Netherlands (2005), 27-31
  • [28] Kopeć W., Oziembłowski M., Niekonwencjonalne metody utrwalania mięsa drobiu, Przetwórstwo mięsa drobiu – podstawy biologiczne i technologiczne, red. T. Smolińska, W. Kopeć, Wydawnictwo Uniwersytetu Przyrodniczego we Wrocławiu (2009), 307-319
  • [29] Oziembłowski M., Kopeć W., Pulsed electric fields (PEF) as an unconventional method of food preservation. Polish Journal of Food and Nutrition Sciences, 14/55 (2005), SI I, 31-35
  • [30] Angersbach, A., and Knorr, D., High intensity electric field pulses as pretreatment for affecting dehydration characteristics and rehydration properties of potato cubes, Nahrung, 55 (1997), 143-146
  • [31] Ade-Omowaye B. I. O., Eshtiaghi N., and Knorr D., Impact of high intensity electric field pulses on cell permeabilisation and as pre-processing step in coconut processing, lnnov. Food Sci. Emerg. Techno, (2000), 203-209
  • [32] Rastogi, N., Eshtiaghi, M., and Knorr, D., Accelerated mass transfer during osmotic dehydration of high intensity electric field pulse pre-treated carrots, J. Food Sci., 64 (1999), 1020-1023
  • [33] Taiwo,K. A., Angersbach,A., and Knorr, D., Influence of high intensity electric field pulses and osmotic dehydration on the rehydration characteristics of apple slices at different temperatures. J. Food Eng., 52 (2002), 185-192
  • [34] Ade-Omowaye, B.I.O., Taiwo, K, and Knorr, D., Use of pulsed electric field pretreatment to improve dehydration characteristics of plant based foods, Trends Food Sci. Technol., 12 (2002), 285-295
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-b5729275-8fe9-46e2-a75b-3348d75a8688
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