Abstract This study groups together pulse electric field variables such as electric field intensity, pulse repetition rate, treatment time, and electrical conductivity of food in a single integrated energy density parameter and correlate it with the inactivation rate of Escherichia coli O157:H7 and Salmonella Typhimurium. A continuous bench scale PEF system (OSU–4H) was used to treat juice samples with the combinations of 5 electric field strengths and 5 pulse repetition rates. Nonlinear survival curves were modeled by numerically solving a differential equation by the Runge-Kutta method. The developed model successfully described the survival kinetics of the involved pathogens. The model was validated with different juices and PEF treatments and demonstrated that it was able to satisfactorily predict the experimental data as well as data from literature. These predictions suggest that the model is suitable for precisely estimating the inactivation rate of foodborne pathogens of concern in juices by PEF processing.

中文翻译：

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通过脉冲电场模拟果汁中大肠杆菌 O157:H7 和鼠伤寒沙门氏菌的灭活：能量密度的作用

摘要 本研究将诸如电场强度、脉冲重复率、处理时间和食物电导率等脉冲电场变量组合在一个综合能量密度参数中，并将其与大肠杆菌 O157:H7 和鼠伤寒沙门氏菌的灭活率相关联。 . 连续工作台规模 PEF 系统 (OSU-4H) 用于处理具有 5 种电场强度和 5 种脉冲重复率组合的果汁样品。通过 Runge-Kutta 方法数值求解微分方程来模拟非线性生存曲线。开发的模型成功地描述了相关病原体的生存动力学。该模型用不同的果汁和 PEF 处理进行了验证，并证明它能够令人满意地预测实验数据以及文献数据。这些预测表明，该模型适用于精确估计 PEF 加工果汁中相关食源性病原体的灭活率。