Inactivation System Using Textile Electrode by Pulsed Electric Field
نویسندگان
چکیده
منابع مشابه
Electrode Material Migration During Pulsed Electric Field (PEF) Treatment
Electrochemical reactions, especially those involving the electrode material, are considered one of the challenges facing the commercialization of the process of food preservation using pulsed electric fields. These undesired reactions lead to the migration of electrode material components into the food under treatment affecting food quality and taste, electric field distribution, and electrode...
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The influence of treatment temperature and pulsed electric fields (PEF) on the viability of Mycobacterium paratuberculosis cells suspended in 0.1% (wt/vol) peptone water and in sterilized cow's milk was assessed by direct viable counts and by transmission electron microscopy (TEM). PEF treatment at 50 degrees C (2,500 pulses at 30 kV/cm) reduced the level of viable M. paratuberculosis cells by ...
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Two new technologies for use in the food industry are described. The first method discussed uses intense pulse of light. This pulsed light (PureBright) process uses short duration flashes of broad spectrum "white" light to kill all exposed microorganisms, including vegetative bacteria, microbial and fungal spores, viruses, and protozoan oocysts. Each pulse, or flash, of light lasts only a few h...
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Pulsed electric field (PEF) is an emerging non-thermal processing technology used to inactivate microorganisms in liquid foods such as milk. The objective of this research was to study the effectiveness of continuous PEF equipment (square wave pulses) on total microorganisms of raw skim milk and on Salmonella enteritidis inactivation under moderate temperatures (T < 50 °C). Processing parameter...
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ژورنال
عنوان ژورنال: Japan Journal of Food Engineering
سال: 2007
ISSN: 1345-7942,1884-5924
DOI: 10.11301/jsfe2000.8.139