Use of Pulse Electric Field (PEF) for reduction of viable cell counts in food systems

Damar S., Alpas H., Bozoglu F.

Conference of the NATO-Advanced-Study-Institute on Novel Processes and Control Technologies in the Food Industry, KEMER, Türkiye, 11 - 22 Eylül 2000, cilt.338, ss.123-144 identifier

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Cilt numarası: 338
  • Basıldığı Şehir: KEMER
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.123-144
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Pulsed Electric Field (PEF) processing is a non-thermal technique offering the advantages of low processing temperatures, low energy utilization and minimum losses of flavours, nutrients and a fresh-like taste, while inactivating spoilage and pathogenic bacteria. The low processing temperatures used in this non-thermal technology allow the process to be energy-efficient, which leads to lower costs and fewer environmental impacts.