Electrical Inactivation of Bacteria in Beverages

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El Neel, Moawia Musa Hamad
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Biophysical method was used for bacterial inactivation in juices and water ( raw water , treated water and sea water)in which a unit composed of a container and two electrodes join together in series with a digital multimeter the distance between the two electrodes determines the value of the current . The result obtained using 0.1 to 0.6 A for 1 and 2 min as residence time and variable time of 1-6 min with 0.6A ( constant current ) the result shown in tables 3.1 to 3.8 and graphs from fig. 3.1to 3.13. For orange and mango juices 100% inactivation was obtained when 0.2 A was applied for 1 and 2 min respectively . For water there are different types of bacteria e.g. total count(bacteria which grow in plate count agar} pseudomonas streptococci and E.coli. The total count in raw water was found to be 97% was inactivated when 0.6A was applied for 1 min but pseudomonas only 93% and E.coli 92% were inactivated this means that total count is more sensitive than the last two. When the residence time was 2 minutes for raw water total count showed high sensitivity when 0.3A was applied 76% was inactivated compared to pseudomona where only 30% was inactivated . In sea water streptococci is gram positive 100% inactivation was obtained after 6 min with 0.6A . 99% of total count was inactivated after 6 min (0.6A) compared to pseudomonas 86% was inactivated at the same time and current. Longtime treatment of sea water showed 100% inactivation after 7 min (0.6A) for all types of bacteria
Electrical,Inactivation, Bacteria,Beverages