Optimization of co-linear-type pulsed electric field treatment chamber for milk pasteurization

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-10-24 DOI:10.1016/j.jfoodeng.2024.112373

Bingyu Yan , Tomohiro Nakamura , Sunao Katsuki , Naoya Masuda , Yoshiharu Shimizu , Ryo Sasahara , Jiro Kurihara

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引用次数: 0

Abstract

Pulsed electric fields (PEFs) are increasingly employed industrially as pasteurization methods for liquid foods. However, some issues regarding heat-sensitive, high-protein liquid foods remain unresolved. The efficacy of PEFs during continuous processing depends on the structural characteristics of the processing chamber. This study presents the optimal structure of our originally developed colinear-type PEF treatment chamber, determined through a combination of experimental and numerical calculations. Our pasteurization system, with a flow rate of 10 L/h, involved an optimized PEF treatment and a moderate heat treatment at 60 °C. Our system inactivates Listeria innocua in sterilized milk by more than seven orders of magnitude. In a durability test, the system was successfully operated continuously for more than 1 h under pasteurized conditions without any damage or component adhesion on the stainless-steel electrodes. This study provides guidelines for the high-flow pasteurization of high-protein liquid foods.

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优化用于牛奶巴氏杀菌的共线型脉冲电场处理室

工业上越来越多地采用脉冲电场（PEF）作为液态食品的巴氏杀菌法。然而，有关热敏性高蛋白液态食品的一些问题仍未得到解决。在连续加工过程中，PEFs 的功效取决于加工室的结构特征。本研究介绍了通过实验和数值计算相结合确定的我们最初开发的共线型 PEF 处理室的最佳结构。我们的巴氏杀菌系统流量为 10 升/小时，采用了优化的 PEF 处理和 60 °C 的中度热处理。我们的系统对灭菌牛奶中的无毒李斯特菌的灭活效果超过七个数量级。在耐久性测试中，该系统成功地在巴氏杀菌条件下连续运行了 1 小时以上，不锈钢电极上没有任何损坏或部件粘连。这项研究为高蛋白液体食品的高流量巴氏杀菌提供了指导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.