Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow‐type electrodes

AIMS: The effect of ohmic heating (OH) in a pilot plant system which had a zig‐zag shaped (elbow‐type) ohmic heater with five sequential voltage electrodes was investigated on Bacillus cereus spores in a commercial tsuyu sauce. METHODS AND RESULTS: The electrical field was fixed at 26·7 V cm⁻¹ with...

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Veröffentlicht in:	Journal of applied microbiology 2016-01, Vol.120 (1), p.175-184
Hauptverfasser:	Ryang, J.H, Kim, N.H, Lee, B.S, Kim, C.T, Lee, S.H, Hwang, I.G, Rhee, M.S
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacillus Bacillus cereus Bacillus cereus - physiology Bacillus cereus - radiation effects bacterial spores color disinfection Disinfection - instrumentation Disinfection - methods electric field Electrodes food contamination Food Microbiology - instrumentation Food Microbiology - methods food processing Food safety foods heat Heating Hot Temperature Inactivation Industrial pollution microbiological quality Microbiology ohmic heating spores Spores, Bacterial - physiology Spores, Bacterial - radiation effects sterilizing Temperature thermal processes
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