UNASSIGNED: Methods for microbial inactivation are important in the food industry; however, @entity7617 ( @entity7617 ) reduces food quality. Accordingly, the nonthermal effects of ohmic heating (OH) on @entity3881 spores in a @entity2827 aqueous solution at 101  C (i.e., the boiling point), as well as the effects of electric field intensity and frequency during OH, were investigated. Survival kinetics were compared between OH and external @entity7617 . The inactivation effect on @entity3881 was greater for all electric field conditions (5, 10, and 20 V/cm) than for @entity7617 . In particular, 20 V/cm showed a significantly higher inactivation effect (P < 0.05) on @entity3881 than those of @entity7617 at 8, 10, 12, 14, and 16 min. The survival data were fitted to various primary kinetic models. In the Weibull model and the log-linear model, there were significant differences (P < 0.05) in the rate parameters    and kmax between OH at 20 V/cm and @entity7617 . However, there were no significant differences (P > 0.05) in survival kinetics between 20, 40, and 60 kHz; @entity3881 spores were inactivated more efficiently as the frequency increased. @entity3881 spores were almost completely inactivated at 14 to 16 min for the 60-kHz treatment, but spores were still alive at 20 and 40 kHz for the same treatment times. These results demonstrated that OH inactivates @entity3881 spores more effectively than @entity7617 . OH conditions with high electric field intensities and high frequencies resulted in efficient @entity3881 spore inactivation.

Effects of Ohmic Heating, Including Electric Field Intensity and Frequency, on Thermal Inactivation of XXXX Spores.

@entity2827 :: ('MESH:D012965', 'Chemical') :: ['sodium chloride'] @entity7617 :: ('MESH:C563514', 'Disease') :: ['CH', 'conventional external heating'] @entity3881 :: ('1423', 'Species') :: ['Bacillus subtilis', 'B. subtilis']
@entity3881 :: (1423,Species) :: ['Bacillus subtilis']
