ARS | Publication request: NONTHERMAL INACTIVATION OF ESCHERICHIA COLI IN APPLE CIDER USING RADIO FREQUENCY ELECTRIC FIELDS

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 12, 2005
Publication Date: July 16, 2005
Citation: Geveke, D.J. 2005. Nonthermal inactivation of escherichia coli in apple cider using radio frequency electric fields [abstract]. International Food Technologists. Paper No. 85-8.

Technical Abstract: The radio frequency electric fields (RFEF) process has been demonstrated to inactivate bacteria in apple juice and pulp free orange juice at moderately low temperatures and short treatment times, but has not been applied to apple cider. The objective of this study was to extend the RFEF process to inactivate bacteria in apple cider containing solids. An 80 kW RFEF pilot plant system was used to process apple cider at flow rates of up to 2 l/min and electric field strengths of up to 30 kV/cm. The population of Escherichia coli K12 in the cider was reduced by 4.8 log following RFEF processing at 60 C, whereas, conventional heating at the same temperature had no effect. Inactivation was dependent on the field strength and temperature. The electric processing cost was less than 1 cent per gallon of cider. The results of the present study extend the application of the RFEF nonthermal process to apple cider. RFEF processing has the potential to pasteurize heat-sensitive apple cider and produce a more delicious and nutritious product for consumers.