CAMPO ELÉTRICO PULSADO DE ALTA FREQUÊNCIA PARA PASTEURIZACAO DE OVOS LIQUIDOS UTILIZANDO Staphylococcus aureus COMO INDICADOR DO PROCESSO

Authors

  • ADRIANE BIANCHI PEDRONI MEDEIROS Universidade Federal do Paraná
  • ELIZETE DE FÁTIMA REQUE Universidade Federal do Paraná
  • MARIA LUCIA MASSON Universidade Federal do Paraná

DOI:

https://doi.org/10.5380/cep.v16i2.14014

Keywords:

OVOS LÍQUIDOS-PASTEURIZAÇÃO, Staphylococcus aureus, PULSO ELÉTRICO DE ALTA FREQUÊNCIA. LIQUID EGGS-PASTEURIZATION, HIGH INTENSITY PULSED ELETRIC FIELD.

Abstract

The survival rate of Staphylococcus aureus was studied as a process indicator of the high-­intensity pulsed electric field (PEF) for pasteurization of liquid eggs. The survival rate depends upon the total time voltage treatment and intensity of the peak voltage. The pasteurization involved the applications of a short burst of high voltage to beat the eggs placed between two electrodes. Two different treatments were conducted at room temperature: 20 and 40 pulses, remaining the same conditions of electric field peak intensity of 32 kV/cm, pulse elevation time of 1.2 µs, pulse duration of 50 µs, velocity of pulse application 6/min for both tests. The requirement of energy to pasteurize samples by PEF was minimized. The PEF-treated samples kept physical, chemical, and nutritional freshness characteristics and manifested a satisfactory room temperature shelf-life.  

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How to Cite

MEDEIROS, A. B. P., REQUE, E. D. F., & MASSON, M. L. (1998). CAMPO ELÉTRICO PULSADO DE ALTA FREQUÊNCIA PARA PASTEURIZACAO DE OVOS LIQUIDOS UTILIZANDO Staphylococcus aureus COMO INDICADOR DO PROCESSO. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 16(2). https://doi.org/10.5380/cep.v16i2.14014

Issue

Vol. 16 No. 2 (1998)

Section

Artigos

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