Pulsed electric field (PEF) technology for microbial inactivation in low-alcohol red wine
DC Field | Value | Language |
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dc.contributor.author | Puligundla, Pradeep | - |
dc.contributor.author | Pyun, Yu-Ryang | - |
dc.contributor.author | Mok, Chulkyoon | - |
dc.date.available | 2020-02-27T08:41:22Z | - |
dc.date.created | 2020-02-06 | - |
dc.date.issued | 2018-12 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/3010 | - |
dc.description.abstract | The decontamination of spoilage-related microbes in low-alcohol red wine was performed using a serial multiple electrode pulsed electric field (PEF) treatment system. The system consisted of seven electrodes connected in series, and it has been designed to produce square-wave high-voltage pulses of 1s duration at various electric field strengths and frequencies for decontamination. The initial counts of aerobic bacteria, yeast and lactic acid bacteria (spoilage-associated microbes) in the wine were 5.56, 5.61 and 5.22logCFU/mL, respectively. The pattern of decontamination of the spoilage microorganisms followed first-order kinetics and the decontamination effect increased as the field strength and frequency increases. D-Hz and D-PEF values were inversely related to the electric field strength of the PEF treatment. The yeast exhibited relatively low D-PEF-value than the aerobic and lactic acid bacteria. The lowest Z(PEF)-value was observed for the lactic acid bacteria (24.6kV/cm) among the spoilage microbes. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.subject | ORANGE JUICE | - |
dc.subject | FERMENTATION | - |
dc.subject | QUALITY | - |
dc.title | Pulsed electric field (PEF) technology for microbial inactivation in low-alcohol red wine | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000450102900016 | - |
dc.identifier.doi | 10.1007/s10068-018-0422-1 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.27, no.6, pp.1691 - 1696 | - |
dc.identifier.kciid | ART002415233 | - |
dc.identifier.scopusid | 2-s2.0-85049587487 | - |
dc.citation.endPage | 1696 | - |
dc.citation.startPage | 1691 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 27 | - |
dc.citation.number | 6 | - |
dc.contributor.affiliatedAuthor | Puligundla, Pradeep | - |
dc.contributor.affiliatedAuthor | Mok, Chulkyoon | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Low-alcohol wine | - |
dc.subject.keywordAuthor | Pulsed electric field (PEF) treatment | - |
dc.subject.keywordAuthor | Decontamination | - |
dc.subject.keywordAuthor | D-PEF-value | - |
dc.subject.keywordAuthor | Z(PEF)-value | - |
dc.subject.keywordPlus | ORANGE JUICE | - |
dc.subject.keywordPlus | FERMENTATION | - |
dc.subject.keywordPlus | QUALITY | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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