The study presents a new method to inactivate microorganisms suspended in liquids using the high field pulses, where the liquid under test is not brought in dircect contact with the electrodes.
| Frequency | 1 Hz–500 kHz |
|---|---|
| Type | |
| Waveform |
| Modulation type | pulsed |
|---|---|
| Pulse width | 2 µs |
| Repetition frequency | 1 Hz |
| Exposure source |
|
|---|---|
| Setup | Bacteria in 20 cm³ of NaCl solution having a conductivity of 0.8-1.3 S/m were placed inside a coiled glass tube which was immersed in distilled water between the concentric electrodes. |
| Additional info | Between 1 and 250 pulses were applied. |
No parameters are specified for this exposure.
| Frequency | 1 Hz–500 kHz |
|---|---|
| Type | |
| Waveform |
| Modulation type | pulsed |
|---|---|
| Pulse width | 2 µs |
| Repetition frequency | 1 Hz |
No parameters are specified for this exposure.
| Frequency | 1 Hz–500 kHz |
|---|---|
| Type | |
| Waveform |
| Modulation type | pulsed |
|---|---|
| Pulse width | 2 µs |
| Rise time | 800 ns |
| Repetition frequency | 1 Hz |
No parameters are specified for this exposure.
The pulses applied have caused a relatively high decrease (6-7 log cycles) in the survival ratio of Y. enterocolitica. The survival ratio of Y. enterocolitica was strongly dependent on the magnitude of the voltage and on the number of pulses applied. Electron transmission micoscopy results have shown that the lethal effect was caused by rupture of the cell membrane. It can be concluded that the high voltage pulse methode provides a means to develop a non-thermal, energy efficient, sterilization technique for liquid foods.
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