Combination of high frequency electromagnetic fields with pre heat to inactivate mesophil microorganisms of flexible packed cooked chick and cooked chick meal


Zand N.*, Foroudi F., Mailova E., and Voskanyan A. V.

The effect of high frequency Electromagnetic Induction (EMI) combined with various condition of pre-heating for inactivation of mesophil microorganisms in multilayer flexible pouches has been studied. All samples were filled in pouches and, have been put in (water bath chamber; different condition of pre heating (80°C 5 min, 80°C 10 min, 80°C 15 min, 85°C 5 min, 85°C 10 min, 85°C 15 min) have been done; and ready for EMI sterilization which discharges square-wave pulses with variable voltage 1-20 kV/cm and frequency 8-10 GHz. The spores of these bacteria (gr+) were practically resistant in electric field; however, pre heat caused spore changed its behavior from passive forms (latent) to active forms (vegetative). If cells are cultivated at higher temperature, increasing tendency which can permanently keep fluidity viscosity of the cell membrane before electromagnetic field so EMI efficiency is increased. The populations of mesophil microorganisms depended on type of treatment type of chick type and type of culture. The death ratio of mesophil microorganisms increasing in chick 14200% more than chick meal, chance of negative mesophile microorganism growth in every treatment compares with last treatment increasing 54%. Negative growth in culture "PCA" is 3.3 degree more than culture "PE 2, in culture "PE 2" is 330% more than culture "Cook meat"; how ere these parameter in various thermal processing without EMI was evaluated positive mesophile microorganism growth increasing in chick meal 1905% more than chick type, and chance of passive mesophile microorganism growth in every treatment compares with last treatment decreasing 41% and type culture have no effect on growth of mesophil bacteria. 

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