食品加工与技术杂志

抽象的

Simultaneous Impact of High Pressures and Pulsed Electric field on Saccharomyces cerevisiae Model System

Rzoska SJ, Musiał F, Rutkowska, Fonberg-Broczek M, Sokołowska B, Drozd-Rzoska A and Nowakowska J

Results of simultaneous high pressure (HPP) and pulsed electric field (PEF) preservation treatments on Saccharomyces cerevisiae model suspension are presented. They are based on the novel implementation of PEF method, associated with the sequence of sine- wave pulses of the strong electric field. The simultaneous HPP + PEF enabled reaching the pasteurization threshold for pressure P = 200 MPa and the intensity of the electric field E < 10 kV/cm well below typical values for separate HPP and PEF treatments. Notable is the negligible parasitic heating for the new PEF implementation. The supplementary broad band dielectric spectroscopy (BDS) frequency scan for HPP, PEF and HPP + PEF revealed qualitative differences, particularly notable for the complex conductivity representation.