Pulsed electric field (PEF) technology for microbial inactivation in low-alcohol red wine
- Authors
- Puligundla, Pradeep; Pyun, Yu-Ryang; Mok, Chulkyoon
- Issue Date
- Dec-2018
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- Low-alcohol wine; Pulsed electric field (PEF) treatment; Decontamination; D-PEF-value; Z(PEF)-value
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.27, no.6, pp.1691 - 1696
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 27
- Number
- 6
- Start Page
- 1691
- End Page
- 1696
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/3010
- DOI
- 10.1007/s10068-018-0422-1
- ISSN
- 1226-7708
- 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.
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