Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정명수 | * |
dc.date.accessioned | 2016-08-28T12:08:50Z | - |
dc.date.available | 2016-08-28T12:08:50Z | - |
dc.date.issued | 2007 | * |
dc.identifier.issn | 1226-7708 | * |
dc.identifier.other | OAK-4520 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/219939 | - |
dc.description.abstract | Ultra-high temperature (UHT) processed full fat milk inoculated with Escherichia coli, Pseudomonas fluorescens, and Bacillus stearothermophilus was exposed to 30-60 kV/cm square wave pulsed electric field (PEF) with 1 μsec pulse width, and 26-210 μsec treatment time in a continuous PEF treatment system. Eight log reduction was obtained for E. coli and P fluorescens and 3 logs reduced for B. stearothermophilus under PEF treatment conditions of 210 μsec treatment time, 60 kV/cm pulse intensity at 50°C. There was no significant change in pH and titration acidity of milk after PEF treatment. The electrical energy required to achieve 8 log reduction for E.coli and P fluorescens was estimated to be about 0.74 kJ/L. © The Korean Society of Food Science and Technology. | * |
dc.language | English | * |
dc.title | Application of pulsed electric fields with square wave pulse to milk inoculated with E. coli, P. fluorescens, and B. stearothermophilus | * |
dc.type | Article | * |
dc.relation.issue | 6 | * |
dc.relation.volume | 16 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.index | KCI | * |
dc.relation.startpage | 1082 | * |
dc.relation.lastpage | 1084 | * |
dc.relation.journaltitle | Food Science and Biotechnology | * |
dc.identifier.wosid | WOS:000252003200040 | * |
dc.identifier.scopusid | 2-s2.0-49749121531 | * |
dc.author.google | Shin J.-K. | * |
dc.author.google | Jung K.-J. | * |
dc.author.google | Pyun Y.-R. | * |
dc.author.google | Chung M.-S. | * |
dc.contributor.scopusid | 정명수(15057605800) | * |
dc.date.modifydate | 20240322114751 | * |