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Food preservation by pulsed electric...

Altunakar, Bilge.

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Food preservation by pulsed electric fields and selected antimicrobials .

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Food preservation by pulsed electric fields and selected antimicrobials ./
Author:	Altunakar, Bilge.
Description:	281 p.
Notes:	Adviser: Gustavo V. Barbosa-Canovas.
Contained By:	Dissertation Abstracts International69-02B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3301969
ISBN:	9780549473732

Food preservation by pulsed electric fields and selected antimicrobials .
Altunakar, Bilge.

Food preservation by pulsed electric fields and selected antimicrobials . - 281 p.

Adviser: Gustavo V. Barbosa-Canovas.

Thesis (Ph.D.)--Washington State University, 2007.

Chapter 5 investigates some of the engineering aspects contributing to PEF system efficiency. The effects of electrical components, energy density and fluid flow rate on the microbial inactivation are studied.

ISBN: 9780549473732Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Food preservation by pulsed electric fields and selected antimicrobials .
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020 $a 9780549473732
035 $a (UMI)AAI3301969
035 $a AAI3301969
040 $a UMI $c UMI
100 1 $a Altunakar, Bilge. $3 1262976
245 1 0 $a Food preservation by pulsed electric fields and selected antimicrobials .
300 $a 281 p.
500 $a Adviser: Gustavo V. Barbosa-Canovas.
500 $a Source: Dissertation Abstracts International, Volume: 69-02, Section: B, page: 0750.
502 $a Thesis (Ph.D.)--Washington State University, 2007.
520 $a Chapter 5 investigates some of the engineering aspects contributing to PEF system efficiency. The effects of electrical components, energy density and fluid flow rate on the microbial inactivation are studied.
520 $a Today's consumers prefer foods with convenience, variety, adequate shelf-life, reasonable cost and environmental soundness, promoting the interest in nonthermal food processing technologies. Pulsed electric fields (PEF) technology exhibits potential especially for fruit juice preservation by providing safety while retaining nutritional and sensory quality. Moreover, combination of PEF with antimicrobials appears to be even more promising. This dissertation explores the possibility of increasing PEF efficiency by using this technology in combination with selected antimicrobials to preserve apple cider.
520 $a Chapter 1 introduces an extensive literature review on the fundamental aspects of PEF technology from a historical and technical point of view. Chapter 2 reviews the food preservation applications of PEF with emphasis on low and high acid liquid food products.
520 $a Chapter 3 presents the effect of PEF in combination with sodium benzoate, potassium sorbate, cinnamic acid and hydrogen peroxide on microbial inactivation of E. coli (ATCC 11775). Selected antimicrobials at two concentrations (500 and 1000 ppm) are combined with PEF for selected electric field intensities (25-40 kV/cm) and number of pulses (5, 12, 20). The extent of synergistic microbial inactivation achieved by each combination is compared to the PEF alone treatment.
520 $a Chapter 4 explores the applicability of four mathematical models (Bigelow, Hulsheger, Peleg and Weibull) to predict the microbial response of E.coli (ATCC 11775) in apple cider treated by PEF and selected antimicrobials. The advantages and limitations of each model based on the accuracy factors are evaluated.
520 $a Chapter 6 evaluates the combined effect of PEF and selected antimicrobials on shelf-life of apple cider. Microbiological and chemical changes such as yeast and total bacteria growth, color, pH, titratable acidity and polyphenoloxidase (PPO) activity in apple cider during refrigerated and room temperature storage are monitored.
520 $a Chapter 7 concludes the overall results for the use of PEF in combination with selected antimicrobials as a promising alternative to thermal pasteurization for fruit juices with extended shelf-life and improved quality. Specific areas of interest that require further research are mentioned and recommended as future work.
590 $a School code: 0251.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Biology, Microbiology. $3 1017734
690 $a 0359
690 $a 0410
710 2 0 $a Washington State University. $3 678588
773 0 $t Dissertation Abstracts International $g 69-02B.
790 $a 0251
790 1 0 $a Barbosa-Canovas, Gustavo V., $e advisor
791 $a Ph.D.
792 $a 2007
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3301969