7.7. PEF-Based Nonthermal Hurdle Strategies
7.7.1. HPP and PEF
Pressurization may reduce the effectiveness of a PEF treatment. Knorr (2001) found that PEF treatment under HPP (200 MPa) exerted a protective effect against permeabilization of bacterial cell membranes, although each treatment alone caused major damage at this site. Pagan et al. (1998) studied the possibility of germinating Bacillus spores using HPP, then inactivating the germinated cells with a PEF treatment. They found that germination of >5 log cycles of spores was initiated by pressurization, and, while the germinated cells did become sensitive to a subsequent heat treatment, they were not sensitized to PEF application below 40 °C. Spore inactivation by these combined processes ...
Get Emerging Technologies for Food Processing, 2nd Edition now with the O’Reilly learning platform.
O’Reilly members experience books, live events, courses curated by job role, and more from O’Reilly and nearly 200 top publishers.
