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. 2015 May 6;6:400. doi: 10.3389/fmicb.2015.00400

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Copyright © 2015 Reineke, Schottroff, Meneses and Knorr.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Inactivation data for G. stearothermophilus in saline water (A) and skimmed milk (B) and carrot juice (C). Preheated to 95°C and treated with U₀ = 8 kV; 13.68 kV/cm. represents the temperature T_out,a 18 cm above the PEF-treatment zone and the achieved spore inactivation log(N/N₀).

Inline graphic — Inactivation data for G. stearothermophilus in saline water (A) and skimmed milk (B) and carrot juice (C). Preheated to 95°C and treated with U₀ = 8 kV; 13.68 kV/cm. represents the temperature T_out,a 18 cm above the PEF-treatment zone and the achieved spore inactivation log(N/N₀).