Pulsed microbial inactivation

An alfemative way to model microbial inactivation by means of HP nof using the first order kinetics model is the model of Fermi. This model demonsfrates fhat population decreases because of exposure fo lefhal agents such as heat, electric pulses, and radiation or ozone doses. The equation of Fermi relates the fraction of survivors S(P), fhe pressure applied P (MPa), the critical pressure Pc at which the survivors fraction is 0.5, and the constant k that indicates the rate at which inactivation is occurring (Palou et al., 1998). 

Castro, A., Barbosa-Canovas, G.V., and Swanson, B.G. 1993. Microbial inactivation of foods by pulsed electric fields. Journal of Food Preservation 17 47-73. 

Floury, J., Grosset, N., Lesne, E., and Jeantet, R. 2006. Continuous processing of skim milk by a combination of pulsed electric field and conventional heat treatments Does a synergetic effect on microbial inactivation exist Lait 86 203-211. 

Manas, P., Barsotti, L., and Cheftel, J.C. 2001. Microbial inactivation by pulsed electric fields in a batch treatment chamber Effect of some electrical parameters and food constituents. Innovative Eood Science and Emerging Technologies 2 239-249. 

Shamsi, K., Versteeg, C., Sherkat, R, and Wan, J. 2008. Alkaline phosphatase and microbial inactivation by pulsed electric field in bovine milk. Innovative Food Science and Emerging Technologies 9 217-223. 

WaUding-Ribeiro, M., Rodriguez-Gonzilez, O., Jayaram, S., and Griffiths, M. W., Microbial inactivation and shelf life comparison of cold hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurization in skim milk, Int. J. Food Microbiol., 144,379,2011. 

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