Volume 22, Issue 158 (2025)
FSCT 2025, 22(158): 50-62 |
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Rafiaei S, Zamindar N. Investigating the effect of ohmic and water bath heating on surviving of Escherichia coli. FSCT 2025; 22 (158) :50-62
URL: http://fsct.modares.ac.ir/article-7-74565-en.html
URL: http://fsct.modares.ac.ir/article-7-74565-en.html
1- Master Student, Department of Food Science and Technology, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University
2- Department of Food Science and Technology-Isfahan ( Khorasgan) Branch Islamic Azad University ,n.zamindar@khuisf.ac.ir
2- Department of Food Science and Technology-Isfahan ( Khorasgan) Branch Islamic Azad University ,
Abstract: (24 Views)
Carrot juice has a very short shelf-life after production. Pasteurization is a suitable way to preserve and commercialize this product. In this study, an ohmic device was used as a heat source and Escherichia coli was chosen as an indicator of the effectiveness of bacterial inactivation for pasteurization. Fresh carrot juice was subjected to 3 temperature levels of 48, 55, and 62℃ and 6 time levels of 0, 30, 60, 90, 120, and 150 seconds at a constant voltage of 100 volts under thermal processing and the number of surviving bacteria was investigated. . Conventional hot water bath pasteurization was also performed and compared with the ohmic method, which proved the greater efficiency of the ohmic method. Ohmic pasteurization not only prevents waste of time and energy but also leads to the inactivation of bacterial vegetative forms in a very short time at high speed. The changes in surviving bacteria with increasing temperature and time were significant at the 1% probability level using a completely randomized method. At 62℃, the best result for Escherichia coli was obtained.
Article Type: Original Research |
Subject:
Canning
Received: 2024/04/4 | Accepted: 2024/09/28 | Published: 2025/03/21
Received: 2024/04/4 | Accepted: 2024/09/28 | Published: 2025/03/21
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