Challenges and limitations for the decontamination of high solids protein solutions at neutral pH using pulsed electric fields. (March 2020)

• Record Type: Journal Article
• Authors: Schottroff, Felix; Johnson, Katja; Johnson, Nicholas B.; Bédard, Matthieu F.; Jaeger, Henry
• Is Part Of: Journal of food engineering. Volume 268(2020)
• Publication Date: 2020-03
• Subjects: Pulsed electric fields (PEF) -- Listeria innocua -- High solids protein solutions -- Treatment chamber evaluation -- Decontamination -- Pasteurization; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2019.109737
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Pulsed electric fields (PEF) can be used to pasteurize aqueous liquid foods at reduced temperatures to provide increased product quality, depending on the individual product to be treated. Thus, the continuous decontamination of high solids (10–25% dm) protein solutions by PEF at neutral pH was investigated in detail in this study, evaluating different processing strategies. Results: indicate that, independent of the individual matrix used (10, 18, 25% whey protein; 10% skim milk concentrate, skim milk), inactivation levels obtained using a co-linear treatment chamber were in the same range and seemingly only based on heat-induced mechanisms. The use of further alternative treatment chamber configurations did also not positively influence the effectiveness of continuous PEF pasteurization. This confirms the protective effect of proteins considering inactivation of microorganisms by PEF and the decreased efficiency of the treatment for foods at neutral pH levels. Highlights: Decontamination of high solids protein solutions by pulsed electric fields (PEF). Use of 10, 18, and 25% whey protein solutions at neutral pH. Evaluation of 3 different PEF treatment chamber setups. Evaluation of inactivation behavior in comparison to thermal-only inactivation. Limitations of the process for non-thermal pasteurization were outlined.