| 초록 |
High voltage pulsed electric fields (PEF) treatment is one of the more promising non-thermal processing technology to replace or partially substitute thermal process. In this study, non-thermal inactivation of Saccharomyces cerevisiae cells as influenced by field strength and temperature of PEF was investigated to evaluate its potential use for the preservation of food and biological substance. The inactivation rate was accelerated with increasing electric field strength ranging of 3050 kV/cm at 40°C. It took about 180 μs to reduce the cells by 4~5 log cycles at 30 kV/ cm, while it took less than 53 μs at 50 kV/cm. And inactivation rates increased with increasing treatment temperature. Under constant treatment time, temperature raised about 50 kV/cm to reduce one log cycle of S. cerevisiae cells at 25°C, but it raised only about 25 kV/cm at 50°C. The microbial survival fraction, S, is related to the electric field strength and treatment time as following equation, In S = k E ㆍ (t-t c ), k E = -2.6x 10 -3 ㆍE+5.05x 10 -2 . And inactivation kinetic model that relates microbial survival fraction, S, with electric field strength and treatment temperature in the form of In S = -T S (E-E c ), Ts= 7.2x10 -3 ㆍT-1.31x10 -1 . |
