High voltage treatment technology has been developed in this thesis and had initially shown promise in its effectiveness in reducing microorganisms found in water supplies. Initial testing found that the high voltage could destroy over 99.9% of the bacteria S. marcescens (a 3-log reduction). Cited literature on the effects of high voltage pulsed electric fields (PEFs) on various microorganisms have shown that high destruction rates of up to 9-log can be achieved. Thus by increasing the electric field strength or exposure time, or by improving the design of the electrode flow chamber, better results should be achieved using high voltage on water. However, contrary to this, upon further design improvements the 99.9% destruction threshold was rarely increased. The initial slow flow device of one litre-per-minute (1 LPM) was scaled up to flows of 10 LPM and 33 LPM. However, these faster flow devices were even less effective in the destruction of bacteria, destroying only 99% of S. marcescens (2-log reduction). No physical or technical design parameters could account for this low performance. One possible reason for these low results was in the preparation of the bacteria themselves. It was discovered that the growth stage of bacteria prepared for experiments had a large effect on the results. Bacteria harvested in the early growth stage could be nearly all destroyed by the high voltage (greater then 4-log reduction), whereas those harvested in the late stationary stage were much more resistant (less than 0.5-log reduction). Bacteria naturally occurring in water supplies will mostly be in a non-metabolising state. This implies that they will be more resistant to high voltage exposure than bacteria grown in a laboratory under standard testing procedures. Thus standard testing procedures for this device do not give accurate results. Further research into the mechanism behind the bacterial resistance is required to improve the performance of high voltage devices. A combination of different technologies may also prove effective in overcoming the resistance mechanism. These improvements are required before high voltage treatment can be properly developed and commercially exploited.

No description available.

Pulsed Electric Field (PEF) processing, a novel, non-thermal food preservation method, has been shown to inactivate both spoilage and pathogenic microorganisms, while minimizing changes in the physical and organoleptic qualities of the food, such as those observed under conventional thermal processing. An understanding of the inactivation mechanisms and kinetics of microorganisms exposed to lethal or sub-lethal PEF treatments would allow industry and consumers to better understand and evaluate the potential of PEF technology as an alternative or complement to traditional methods of food preservation. This study consisted of three sets of experiments which sought to determine: (i) the electrical conductivity (EC) of various liquid food products (apple, orange and pineapple juices, egg white, whole egg and egg yolk) at different temperatures (5--55°C); (ii) the capacity of PEF (15 kV cm-1, 0°C) to inactivate Escherichia coli O157:H7 in dialyzed liquid egg products; and (iii) the effect of PEF (20 or 30 kV cm-1) in combination with temperature (10--40°C) on the inactivation of E. coli and Salmonella Enteritidis in liquid egg yolk (EY), whole egg (WE), or egg white (EW). The treatment chamber design was based in part on regression equations of EC vs. temperature developed in the first set of experiments. After only 0.1 sec of PEF (15 kV cm-1) treatment, l, 3 and 3.5 log reductions of E. coli were noted in dialyzed egg white, egg yolk and whole egg, respectively. Kinetic models of bacterial inactivation were proposed. A 210 mus exposure to PEF (30 kV cm-1 ) resulted in log reductions of 5.0 and 5.0 in egg yolk, 3.9 and 3.6 in WE and, 2.8 and 3.6 in egg white, for E. coli and S. Enteritidis, respectively. A maximum energy of 914 J was required to inactivate S. Enteritidis in WE. In egg white, cells injured by PEF represented 0.9 and 0.4 log for S. Enteritidis and E. coli, respectively. An exponential decay model and an Arrhenius equation were

Thesis (Ph. D. engineering science)--Washington State University, December 2007. / Includes bibliographical references.

Thesis (Ph.D.)--University of Delaware, 2008. / Principal faculty advisor: John A. Pelesko, Dept. of Mathematical Sciences. Includes bibliographical references.

Thesis (Ph. D.)--University of Washington, 1998. / Vita. Includes bibliographical references (leaves [108]-114).

Thesis (Ph. D.)--University of Washington, 1998. / Vita. Includes bibliographical references (leaves 128-129).

Thesis (Ph.D.). / Written for the Dept. of Bioresource Engineering. Title from title page of PDF (viewed 2009/06/11). Includes bibliographical references.

Thesis (M. Phil.)--Hong Kong University of Science and Technology, 2002. / Includes bibliographical references (leaves 35-37). Also available in electronic version. Access restricted to campus users.

Thesis (Ph. D.)--University of Washington, 2005. / Vita. Includes bibliographical references (p. 104-115).