Low-heat sterilization system on fruit and vegetable pickling line production in packaging with high-voltage and corona-ozone technique

Main Article Content

Boonthong Wasuri
Bopit Chainok


This research presents a food product sterilization technique using Pulsed Electric Field (PEF) technology to inhibit microbial growth in food products and ozonation with low heat, and low power consumption can reduce the growth of bacteria in the container. This method allows the processing and preservation of food with no loss of nutritional value which preserves the flavor of the product to be more natural, safe for users, and easy to control. The test results of the prototype of a low-heat disinfection system with ozone technique in a high-pressure pulse were found that, at an ozone concentration of 4 ppm and a pressure of 50 KV, a frequency of 10 KHz at 20-35 minutes, the rate of the survival of the germ was significantly reduced: at 20 min sterilization, the growth rate was 270 cfu/ml, at 25 min, the growth rate was 160 cfu/ml. At 30 min sterilization, the growth rate was 47 cfu/ml, and at 35 min sterilization, the growth rate was 4 cfu/ml.

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How to Cite
Wasuri, B., & Chainok, B. (2022). Low-heat sterilization system on fruit and vegetable pickling line production in packaging with high-voltage and corona-ozone technique. Interdisciplinary Research Review, 17(4), 25–28. Retrieved from https://ph02.tci-thaijo.org/index.php/jtir/article/view/247041
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