PEF and UV combined system for pathogen microorganisms inactivation in liquid food products
Pulsed electrical field (PEF) treatment is a non-thermal food preservation technology based on the use of the electrical field in impulses applied in order to inactivate and control pathogen microorganisms in foods. This technology is highly appreciated for its ability to prolong the shelf life of t...
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| Veröffentlicht in: | Journal of physics. Conference series 2011-06, Vol.301 (1), p.012010 |
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| container_title | Journal of physics. Conference series |
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| creator | Cramariuc, R Popa, M Tudorache, A Brînduşe, E Kontek, A Mitelut, A Fotescu, L Cramariuc, B Geicu, M Nisiparu, L |
| description | Pulsed electrical field (PEF) treatment is a non-thermal food preservation technology based on the use of the electrical field in impulses applied in order to inactivate and control pathogen microorganisms in foods. This technology is highly appreciated for its ability to prolong the shelf life of the treated product without the use of heat and also for its ability to preserve the product's sensory qualities and nutritional value as well as for the microbiological control of the treated products. This paper presents the PEF and UV treatment methods, or a combination between the two, for microbe inactivation in liquid products. The experiments were carried out using yeasts, lactic bacteria and acetic bacteria in the following systems: stand-alone treatments (PEF or UV) or in combination (UV+PEF or PEF+UV). The results of these experiments showed that one can obtain total inactivation of microorganisms using the combined UV+PEF system, thus leading to the possibility of increasing liquid food products quality as compared to the quality obtained using thermal pasteurization. |
| doi_str_mv | 10.1088/1742-6596/301/1/012010 |
| format | Article |
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This technology is highly appreciated for its ability to prolong the shelf life of the treated product without the use of heat and also for its ability to preserve the product's sensory qualities and nutritional value as well as for the microbiological control of the treated products. This paper presents the PEF and UV treatment methods, or a combination between the two, for microbe inactivation in liquid products. The experiments were carried out using yeasts, lactic bacteria and acetic bacteria in the following systems: stand-alone treatments (PEF or UV) or in combination (UV+PEF or PEF+UV). The results of these experiments showed that one can obtain total inactivation of microorganisms using the combined UV+PEF system, thus leading to the possibility of increasing liquid food products quality as compared to the quality obtained using thermal pasteurization.</description><identifier>ISSN: 1742-6596</identifier><identifier>ISSN: 1742-6588</identifier><identifier>EISSN: 1742-6596</identifier><identifier>DOI: 10.1088/1742-6596/301/1/012010</identifier><language>eng</language><publisher>Bristol: IOP Publishing</publisher><subject>Bacteria ; Deactivation ; Food ; Food irradiation ; Food products ; Microorganisms ; Pasteurization ; Pathogens ; Physics ; Shelf life ; Ultraviolet radiation</subject><ispartof>Journal of physics. 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The results of these experiments showed that one can obtain total inactivation of microorganisms using the combined UV+PEF system, thus leading to the possibility of increasing liquid food products quality as compared to the quality obtained using thermal pasteurization.</description><subject>Bacteria</subject><subject>Deactivation</subject><subject>Food</subject><subject>Food irradiation</subject><subject>Food products</subject><subject>Microorganisms</subject><subject>Pasteurization</subject><subject>Pathogens</subject><subject>Physics</subject><subject>Shelf life</subject><subject>Ultraviolet radiation</subject><issn>1742-6596</issn><issn>1742-6588</issn><issn>1742-6596</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kEFPwyAYhonRxDn9C4bEcy2UUsrRLJszWaKH6cUDoYVOlhU6aE3272WpUQ-LXIDwvN8bHgBuMbrHqCxTzPIsKSgvUoJwilOEM4TRGZj8PJz_OV-CqxC2CJG42AS8v8wXUFoFX99g7drKWK1gOIRet7BxHnay_3AbbWFrau-c30hrQhugsbLuzafsjbPxAndmPxgVI07Bzjs11H24BheN3AV9871PwXoxX8-Wyer58Wn2sErqHOM-YajKGkI4zTQlBCuqqhyVijLJK4JKLKnmWmquWISynCPOmkJXtSo1oZSTKbgbx8be_aBDL7Zu8DY2iowyniNOiyJSxUjFb4TgdSM6b1rpDwIjcfQojorEUZGIHgUWo8cYTMagcd1v5iQrOtVEHp_g_-_4Ahhlgbo</recordid><startdate>20110623</startdate><enddate>20110623</enddate><creator>Cramariuc, R</creator><creator>Popa, M</creator><creator>Tudorache, A</creator><creator>Brînduşe, E</creator><creator>Kontek, A</creator><creator>Mitelut, A</creator><creator>Fotescu, L</creator><creator>Cramariuc, B</creator><creator>Geicu, M</creator><creator>Nisiparu, L</creator><general>IOP Publishing</general><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ARAPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>H8D</scope><scope>HCIFZ</scope><scope>L7M</scope><scope>P5Z</scope><scope>P62</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope></search><sort><creationdate>20110623</creationdate><title>PEF and UV combined system for pathogen microorganisms inactivation in liquid food products</title><author>Cramariuc, R ; Popa, M ; Tudorache, A ; Brînduşe, E ; Kontek, A ; Mitelut, A ; Fotescu, L ; Cramariuc, B ; Geicu, M ; Nisiparu, L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c411t-70b2f33952e5331d5db408d57a9b3081a5e9eae9d7339249097f6ebcd8e35593</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Bacteria</topic><topic>Deactivation</topic><topic>Food</topic><topic>Food irradiation</topic><topic>Food products</topic><topic>Microorganisms</topic><topic>Pasteurization</topic><topic>Pathogens</topic><topic>Physics</topic><topic>Shelf life</topic><topic>Ultraviolet radiation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Cramariuc, R</creatorcontrib><creatorcontrib>Popa, M</creatorcontrib><creatorcontrib>Tudorache, A</creatorcontrib><creatorcontrib>Brînduşe, E</creatorcontrib><creatorcontrib>Kontek, A</creatorcontrib><creatorcontrib>Mitelut, A</creatorcontrib><creatorcontrib>Fotescu, L</creatorcontrib><creatorcontrib>Cramariuc, B</creatorcontrib><creatorcontrib>Geicu, M</creatorcontrib><creatorcontrib>Nisiparu, L</creatorcontrib><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Advanced Technologies & Aerospace Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Aerospace Database</collection><collection>SciTech Premium Collection</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Advanced Technologies & Aerospace Database</collection><collection>ProQuest Advanced Technologies & Aerospace Collection</collection><collection>Access via ProQuest (Open Access)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><jtitle>Journal of physics. Conference series</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Cramariuc, R</au><au>Popa, M</au><au>Tudorache, A</au><au>Brînduşe, E</au><au>Kontek, A</au><au>Mitelut, A</au><au>Fotescu, L</au><au>Cramariuc, B</au><au>Geicu, M</au><au>Nisiparu, L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>PEF and UV combined system for pathogen microorganisms inactivation in liquid food products</atitle><jtitle>Journal of physics. Conference series</jtitle><date>2011-06-23</date><risdate>2011</risdate><volume>301</volume><issue>1</issue><spage>012010</spage><pages>012010-</pages><issn>1742-6596</issn><issn>1742-6588</issn><eissn>1742-6596</eissn><abstract>Pulsed electrical field (PEF) treatment is a non-thermal food preservation technology based on the use of the electrical field in impulses applied in order to inactivate and control pathogen microorganisms in foods. 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| subjects | Bacteria Deactivation Food Food irradiation Food products Microorganisms Pasteurization Pathogens Physics Shelf life Ultraviolet radiation |
| title | PEF and UV combined system for pathogen microorganisms inactivation in liquid food products |
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