Development and investigation of ultrasound-assisted pulsed ohmic heating for inactivation of foodborne pathogens in milk with different fat content.

The central objective of this research was to develop an ultrasound-assisted pulsed ohmic heating (POH) system for inactivation of food-borne pathogens in phosphate buffered saline (PBS) and milk with 0-3.6% fat and investigate its bactericidal effect. Combining ultrasound with POH did not significantly affect the temperature profile of samples.

Inactivation of foodborne pathogens in ground pork tenderloin using 915 MHz microwave heating depending on power level.

The main purpose of this research was to investigate the effect of power level of 915 MHz microwave heating on the inactivation of foodborne pathogens in ground pork and its bactericidal mechanism. It was demonstrated that the heating rate was proportional to the power level. For instance, the heating rates observed at microwave heating powers of 2, 3, 4, and 5 kW were 1.

Inactivation Kinetics and Membrane Potential of Pathogens in Soybean Curd Subjected to Pulsed Ohmic Heating Depending on Applied Voltage and Duty Ratio.

The aim of this research was to investigate the efficacy of the duty ratio and applied voltage in the inactivation of pathogens in soybean curd by pulsed ohmic heating (POH). The heating rate of soybean curd increased rapidly as the applied voltage increased, although the duty ratio did not affect the temperature profile. We supported this result by verifying that electrical conductivity increased with the applied voltage.