title: Sterilization of liquid foods by pulsed electric fields-an innovative ultra-high temperature process.
abstract: The intention of this study was to investigate the inactivation of endospores by a combined thermal and pulsed electric field (PEF) treatment. Therefore, self-cultivated spores of Bacillus subtilis and commercial Geobacillus stearothermophilus spores with certified heat resistance were utilized. Spores of both strains were suspended in saline water (5.3 mS cm(-1)), skim milk (0.3% fat; 5.3 mS cm(-1)) and fresh prepared carrot juice (7.73 mS cm(-1)). The combination of moderate preheating (70-90°C) and an insulated PEF-chamber, combined with a holding tube (65 cm) and a heat exchanger for cooling, enabled a rapid heat up to 105-140°C (measured above the PEF chamber) within 92.2-368.9 μs. To compare the PEF process with a pure thermal inactivation, each spore suspension was heat treated in thin glass capillaries and D-values from 90 to 130°C and its corresponding z-values were calculated. For a comparison of the inactivation data, F-values for the temperature fields of both processes were calculated by using computational fluid dynamics (CFD). A preheating of saline water to 70°C with a flow rate of 5 l h(-1), a frequency of 150 Hz and an energy input of 226.5 kJ kg(-1), resulted in a measured outlet temperature of 117°C and a 4.67 log10 inactivation of B. subtilis. The thermal process with identical F-value caused only a 3.71 log10 inactivation. This synergism of moderate preheating and PEF was even more pronounced for G. stearothermophilus spores in saline water. A preheating to 95°C and an energy input of 144 kJ kg(-1) resulted in an outlet temperature of 126°C and a 3.28 log10 inactivation, whereas nearly no inactivation (0.2 log10) was achieved during the thermal treatment. Hence, the PEF technology was evaluated as an alternative ultra-high temperature process. However, for an industrial scale application of this process for sterilization, optimization of the treatment chamber design is needed to reduce the occurring inhomogeneous temperature fields.
authors.affiliation: Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering Potsdam, Germany ; Department of Food Biotechnology and Food Process Engineering, Technische Universitaet Berlin Berlin, Germany.
authors.forename: Kai
authors.initials: K
authors.lastname: Reineke
authors.affiliation: Department of Food Biotechnology and Food Process Engineering, Technische Universitaet Berlin Berlin, Germany.
authors.forename: Felix
authors.initials: F
authors.lastname: Schottroff
authors.affiliation: Corporate Technology, Buehler AG Uzwil, Switzerland.
authors.forename: Nicolas
authors.initials: N
authors.lastname: Meneses
authors.affiliation: Department of Food Biotechnology and Food Process Engineering, Technische Universitaet Berlin Berlin, Germany.
authors.forename: Dietrich
authors.initials: D
authors.lastname: Knorr
keywords: endospore-forming bacteria; inactivation mechanisms; milk; pulsed electric fields; sterilization