Inactivation of Bacillus subtilis spores in orange juice and the quality change by high electric field alternating current

Japan Agricultural Research Quarterly

Volumn 44, Issue 1, 2010, Pages 61-66

  Uemura, Kunihiko ^a   Kobayashi, Isao ^a   Inoue, Takashi ^b  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Pokka Corporation   (Japan)

Author keywords

Flavor; High electric field AC; Nutrient

Indexed keywords

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS);

EID: 77949282015     PISSN: 00213551     EISSN: None     Source Type: Journal    
DOI: 10.6090/jarq.44.61     Document Type: Article

References (16)

1. Anderson, A. K. & Finkelstein, R. (1919) A study of the electro pure process of treating milk. J. Dairy Sci., 2, 374-406.
2. Bushnell, H. A, Dunn, J. E. & Clark, R. W. (1991) High pulsed voltage systems for extending the shelf life of pumpable food products. US Patent 5048404.
3. Castro, A. J., Barbosa-Canovas, G. V. & Swanson, B. G. (1993) Microbial inactivation of foods by pulsed electric fields. J. Food Process. Preserv., 17, 47-73.
4. Cserhalmi, Z. et al. (2002) Inactivation of Saccharomyces cerevisiae and Bacillus cereus by pulsed electric fields. Innov. Food scene and Emerg. Technol., 3(1), 41-45.
5. Geveke, D. J. et al. (2006) Nonthermal inactivation of E. coli in fruit juices using radio frequency electric fields. In Advances in microbial food safety, eds. Juneja, V. K., Cherry, J. P. & Tunick, M. H., American Chemical Society, Washington DC, 121-139.
6. Hulsheger, H., Potel, J. & Niemann, E. G. (1983) Electric field effects on bacteria and yeast cells. Radiat. Environ. Biophys., 22, 149-162.
7. Imai, T. Noguchi, A. & Uemura, K. (1995) Ohmic heating of Japanese white radish. J. Food Science and Technology, 30, 461-472.
8. Inoue, T. et al. (2007) Inactivation of various microorganism spores by high electric field AC treatment in saline. Nippon syokuhin kougakkaishi (J. Food. Eng.), 8, 3, 123-130 [In Japanese with English summary].
9. Ohshima, T., Hama, T. & Sato, M. (2000) Releasing profiles of gene products from recombinant Escherichia coli in a high-voltage pulsed electric field. Biochem. Eng. J., 5, 149-155.
10. Palaniappan, S., Sastry, S. K. & Richter, E. R. (1990) Effects of electricity on microorganisms. J. Food Proc. Preserve, 14, 393-414.
11. Pothakamury, U. R. et al. (1995) Inactivation of Escherichia coli and Staphylococcus aureus in model foods by pulsed electric field technology. Food Research Int., 28, 2, 167-171.
12. Qin, B. L. et al. (1995) Pulsed electric field treatment chamber design for liquid food pasteurization using finite element method. Trans. ASAE, 38, 2, 557-565.
13. Sale, A. J. H. & Hamilton, W. A. (1967) Effect of high electric fields on microorganism. I. Killing of bacteria and yeast. Biochimica et Biophysica Acta, 48, 781-788.
14. Sale, A. J. H. & Hamilton, W. A. (1968) Effect of high electric fields on microorganisms. 3. Lysis of erythrocytes and protoplasts. Biochimica et Biophysica Acta, 163, 37-43.
15. Uemura, K. & Isobe, S. (2002) Developing a new apparatus for inactivating Escherichia coli in saline water with high electric field AC. J. Food Engineering, 53, 203-207.
16. Uemura, K. & Isobe, S. (2003) Developing a new apparatus for inactivating Bacillus subtilis spore in orange juice with a high electric field AC under pressurized conditions. J. Food Engineering, 56, 325-329.