Zeitschrift für Ernährung und Lebensmittelwissenschaften
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Electrical Field (AC) for Non Thermal Milk Pasteurization

Asaad R. Saeed Al-Hilphy

Using of traditional milk pasteurization methods caused fouling by heat, particularly rapid pasteurization by
ohmic heating at 220 volts resulted protein denaturation, when milk holding of 15 seconds under ohmic heating at 72°C. So to control these properties a Non-thermal treatment by different electrical fields at 20, 27.5, 55 V/cm (80, 110, 220V, AC) and quickly milk pass between poles in a long narrow tube during less than 0.8 seconds. The study focused on applying different electrical fields in milk pasteurization as a non thermal treatment and calculates the electrical conductivity, viscosity of milk, final output milk temperature, holding time, productivity at 55 V/cm, performance coefficient, pH, acidity, chemical composition, microbiological characteristics and storage periods for the pasteurized milk. The obtained results indicated that the final output milk temperature was reached 40°C and electrical conductivity was increased and viscosity was decreased with increasing temperature and productivity and performance coefficient were 1140 L/h, 99.8 respectively. More over pasteurized milk chemical composition and its pH were not influenced in electrical field. Resulting of bacteria elimination and alkaline phosphatase was inhibited by the electrical field as well. The results showed that the electrical field is better than other electrical fields (20, 27.5
V/cm).