By Huub Lelieveld
Pulsed electrical box (PEF) meals processing is a singular, non-thermal maintenance technique that has the capability to provide meals with very good sensory and dietary caliber and shelf-life. this significant publication reports the expertise, from study into product security and know-how improvement to matters linked to its advertisement implementation.
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Extra resources for Food preservation by pulsed electric fields: From research to application
Jin, Z. , Ruhlman, K. , Zhang, Q. H. and Richter, E. R. (2000), Microbial safety and shelf-life of apple juice and cider processed by bench and pilot scale PEF systems, Innovative Food Sci. and Emerging Technologies, 1: 77– 86. htm. Fetterman, J. C. , 9(4): 107–108. , Wouters, P. , van den Bosch, E. and Creyghton, Y. L. M. (2001), Coupled electrical-fluid model of pulsed electric field treatment in a model food system, Innovative Food Sci. & Emerging Technologies, 2: 229–238. , DeVito, F. and Dejmek, P.
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As already described, another effect reported was the inactivation of pathogenic microorganisms. A 96 % inactivation of microbes suspended in marination brine, as well as inactivation of Salmonella in egg powder suspensions, was History of pulsed electric field treatment Fig. 1 Heinz Doevenspeck and his pulsed power generator at the facilities of Krupp Maschinentechnik in the 1980s (Sitzmann, 2006). (a) (b) (c) (d) Fig. 2 Treatment chamber geometries suggested by Doevenspeck in 1960: (a) Rotating carbon-coated sieve electrode; (b) carbon-coated mixing electrode; (c) and (d) screw press with co-axial treatment chamber of carbon electrodes (Doevenspeck, 1960).
Food preservation by pulsed electric fields: From research to application by Huub Lelieveld