Modelling the effect of pH and pectin concentration on the PEF inactivation of Salmonella enterica serovar Typhimurium by using the Monte Carlo simulation

Abstract

The effects of pH (3.5, 4 and 4.5), electric field (15, 25, 35 and 40 kV/cm) and pectin concentration (0.1, 0.3 and 0.6%) on the inactivation kinetics of Salmonella typhimurium in an orange juice-milk beverage treated by pulsed electric fields (PEF) were studied. A secondary model, based on Weibull distribution function, was used together with a Monte Carlo simulation to establish the most influential factors on the final number of Salmonella cells after PEF treatment. The Monte Carlo simulation can be a useful and practical tool for the industry to predict how the process parameters and product formulation will influence the food safety of the product.