Pulsed electric field (PEF) technology for microbial inactivation in low-alcohol red wine
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...
متن کاملPulsed Electric Field Processing in Food Technology
Pulsed electric field (PEF) processing is a emerging method of food preservation that uses short bursts of electricity for microbial inactivation (cell-lysis) and causes minimal or no detrimental effect on food quality attributes. PEF can be used for processing liquid and semiliquid food products.
متن کاملEffect of Pulsed Electric Field (pef) on Escherichia Coli within the Liquid Whole Egg
The objective of the present study was to evaluate the efficiency of pulsed electric field (PEF) against Escherichia coli contaminating the liquid whole egg (LWE). The samples of LWE were inoculated with the test bacteria and subsequently treated for 30 μs by the different number of pulses (20-180) of PEF (32.89 kV x cm). Application of PEF resulted in statistically significant reduction of the...
متن کاملPulsed Electric Field Technology in Food Preservation: A Review
Traditional food processing approaches like cooking, freezing, refrigeration and blanching are commonly known methods and are generally used by the people in their homes. However, in the food processing industries these techniques are combined with other processing operations with the help of several contemporary process-technology plants by using different technical prospects that are not comm...
متن کاملKinetics of Microbial Inactivation for Alternative Food Processing Technologies Pulsed Electric Fields
High intensity pulsed electric field (PEF) processing involves the application of pulses of high voltage (typically 20 80 kV/cm) to foods placed between 2 electrodes. PEF treatment is conducted at ambient, sub-ambient, or slightly above ambient temperature for less than 1 s, and energy loss due to heating of foods is minimized. For food quality attributes, PEF technology is considered superior ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food Science and Biotechnology
سال: 2018
ISSN: 1226-7708,2092-6456
DOI: 10.1007/s10068-018-0422-1