By Gustavo V. Barbosa-Canovas, Q. Howard Zhang
Pulsed electrical Fields (PEF) is likely one of the nonthermal processing ways that's receiving huge recognition through scientists, executive and the nutrients as a possible strategy to be totally followed to approach meals on the business point. PEF offers an a variety of benefits together with minimum adjustments to clean meals, inactivation of a variety of microorganisms, and enzymes. It additionally bargains the chance to increase new nutrition items now not possible via traditional thermal processing.Pulsed electrical Fields in foodstuff Processing: primary points and functions offers wide-ranging study and the newest advancements during this rising know-how. This quantity within the meals maintenance expertise sequence comprises 17 contributions through major examine teams, protecting either basic and utilized facets of pulsed electrical fields. subject matters comprise engineering elements, key actual houses with measured values in particular meals, distinct experiences at the pulsed electrical box inactivation of enzymes and microorganisms, comparisons with different applied sciences for microbial inactivation, shelf balance, sensory research, and risky taste profile, and an business point of view on pulsed electrical nutrients processing in terms of safeguard coverage.
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Additional info for Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications (Food Preservation Technology)
This high variability seems to be due to nonuniformities in ﬂow or exposure during PEF treatment. ©2001 CRC Press LLC P1: FWK/FQV P2: FRI PB023/Canovas chap-1 November 17, 2000 14:2 Char Count= 0 Two kinds of nonuniformity of ﬂow and treatment exposure were noted in the PEF trials presented here: (1) variation in treatment level within the collection of assayed samples due to ﬂuctuations in bulk ﬂow rate, and (2) geometric variation in ﬂow rate or the level of treatment within a sample volume in the chamber.
7:553–574. ©2001 CRC Press LLC P1: FCH/FYX P2: FCH/FYX PB023/Canovas PB023-03 QC: FCH December 23, 2000 16:48 Char Count= 0 CHAPTER 3 Physical Properties of Liquid Foods for Pulsed Electric Field Treatment K. T. RUHLMAN Z. T. JIN Q. H. ZHANG ABSTRACT T HE effectiveness of pulsed electric ﬁeld (PEF) processing for a liquid product depends on the product’s physical properties, including electrical conductivity, density, and viscosity. These properties of liquid products were measured at temperatures ranging from 4◦ C to 60◦ C, and used to calculate change in temperature ( T ), power-input (P), and Reynolds number (NRe ).
31 Multi-pass inactivation vs. outlet temperature of B. stearothermophilus NFPA/NFL 7–85 spores. 32 show the results obtained after PEF treatment of the Bacillus sterarothermophilus spores using multipass treatment through a twochamber system. The results are shown plotted as the log inactivation obtained vs. 32). As we have already seen during the PEF treatment of heat resistant mold spores, the results obtained using Bacillus stearothermophilus spores show that PEF processing can be used for inactivation under reduced time/temperature treatment conditions relative to those required during normal thermal treatment.