Microbial inactivation kinetic models are needed to predict treatment dosage in food pasteurization processes. In this study, we determined inactivation kinetic models ofSalmonella dublinin skim milk with a co‐field flow high voltage pulsed electric field (PEF) treatment system. Electric field strength of 15–40 kV/cm, treatment time of 12–127 μs, medium temperatures of 10–50C were tested. A new inactivation kinetic model that combines the effect of treatment time to electric field strength or medium temperature was developed.
No takes yet. Share an insight, caveat, or question.
Şensoy et al. (1997) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: