| Literature DB >> 30496942 |
Povilas Simonis1, Skirmantas Kersulis2, Voitech Stankevich2, Kamilija Sinkevic1, Kristina Striguniene3, Gregoz Ragoza3, Arunas Stirke4.
Abstract
Prospects of pulsed electric field technology application on acid whey concentrate pretreatment were analyzed. Stationary and flow pre-treatment systems were combined with different treatment parameters: electric field strength (E = 39 kV/cm, 95 kV/cm, 92 kV/cm), pulse duration (τ = 60 ns, 90 ns, 1000 ns) and pulse number (pn = up to 100 pulses). Isolates of Saccharomyces sp. and Lactobacillus sp. were predominant in concentrate. Significant non-thermal inactivation effect was achieved after PEF treatment. Exposure to short pulses selectively inactivated yeast cells, as a result PEF technology can be applied for low-energy acid whey processing.Entities:
Keywords: Acid-whey; Non-thermal; PEF; Selectivity; Yeast
Mesh：
Year: 2018 PMID： 30496942 DOI： 10.1016/j.ijfoodmicro.2018.11.024
Source DB: PubMed Journal: Int J Food Microbiol ISSN： 0168-1605 Impact factor: 5.277