PhD Food Science
Pulsed electric field pasteurisation and the impact on the functional properties of bovine whole milk
Supervisors: David W. Everett and Professor Indrawati Oey.
Thermal pasteurisation of milk is practiced in dairy plants to ensure safety of consumers by killing harmful bacteria that may be present in raw milk. Concerns about heat-induced adverse changes in raw milk and consumers’ demand for untreated or fresh-like product attributes have led to the development of non-thermal and minimal processing techniques. Pulsed electric field (PEF) processing is a promising approach to kill harmful bacteria. The effectiveness of PEF to inactivate bacteria is affected by the composition of the treatment media. Hence, the study on the efficacy of PEF to inactivate bacteria in whole milk, where the presence of fat or proteins can provide protection against bacterial inactivation is essential. Moreover, PEF processing has still not made its debut to the dairy industries perhaps due to the lack of knowledge on the impact of electric fields on the product quality and functional attributes.
PublicationsSharma, P., Oey, I., Bremer, P., and Everett, D. W. (2014). Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields. International Dairy Journal, 39, 146-156.
Sharma, P., Oey, I., and Everett, D. W. (2014). Effect of pulsed electric field processing on the functional properties of bovine milk. Trends in Food Science & Technology, 35, 87-101.
Sharma, P., Bremer, P., Oey I., and Everett, D. W. (2014). Bacterial inactivation in whole milk using pulsed electric field processing. International Dairy Journal, 35, 49-56.
Subramanian, R., Chandini, S. K., Sharma, P., (2014). Membrane clarification of tea extracts. Critical Reviews in Food Science & Nutrition, 54, 1151-1157.
Sharma, P., Singh, V., and Subramanian, R. (2012). Pasting, swelling, and solubility characteristics of rice batter prepared from different wet grinding systems. Starch/Stärke, 65, 374-381.
Garg, S., Sharma, P., Jayaprakashan S. G., and Subramanian R. (2009). Spray evaporation of liquid foods. LWT Food Science and Technology, 42, 119-124.
Sharma, P., Chakkaravarthi, A., Singh, V., and Subramanian, R. (2008). Grinding characteristics of rice and energy assessment in different wet grinding systems. Journal of Food Engineering, 88, 499-506.