Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice–milk based beverage: Effect of process parameters

摘要: Abstract This work studies the effect of electric field strength, treatment time, process temperature, and pulse width on inactivation Lactobacillus plantarum inoculated in an orange juice–milk based beverage. For any given quantity energy applied, highest degree was achieved with high intensities short times. The curve had different slopes, one up to application 200–285 × 103 J L−1, a second stage 813–891 × 103 J L−1 which did not increase significantly, third 1069–1170 × 103 J L−1. When temperature raised 55 °C increased by 0.5 cycles, achieving saving 60%. No when from 2.5 × 10−6 4 × 10−6 s. L. this beverage is less than that reported other authors foods simpler composition.