Download Food preservation by pulsed electric fields: From research by Huub Lelieveld PDF

By Huub Lelieveld

Pulsed electrical box (PEF) nutrients processing is a singular, non-thermal maintenance process that has the capability to supply meals with first-class sensory and dietary caliber and shelf-life. this significant publication reports the expertise, from learn into product safeguard and know-how improvement to matters linked to its advertisement implementation.

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Extra info for Food preservation by pulsed electric fields: From research to application

Sample text

In parallel, Angersbach, Heinz and Knorr at Berlin University of Technology have been designing their own pulse generator and treatment chambers since 1997, when a national project on PEF applicability in potato starch extraction was initiated. This project also aroused interest at the research centre Karlsruhe, where a workgroup led by Bluhm and Schultheiss was investigating PEF effects on plant and vegetable tissue. , 1997, 1999). At this time also, the first reports on drying enhancement were published by Angersbach and Knorr (1997) and Rastogi et al.

Apart from the 28 Food preservation by pulsed electric fields reduction of energy input required to achieve microbial inactivation when operating at elevated temperatures, the need to preheat the media to the initial treatment temperature provides the potential to recover the electrical energy dissipated into the product in a heat exchanger. When operating at ambient temperatures there is no need for preheating and therefore high cooling efforts are required. A combination of mild heat and a pulsed electric field might also be helpful in achieving sufficient enzyme inactivation to avoid the necessity of refrigerated storage.

And Knorr, D. (2000), Anwendung elektrischer Hochspannungsimpulse zum Zellaufschluss bei der Saftgewinnung am Beispiel von Weintrauben, LVT, 45: 23–27. Evrendilek, G. , 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.

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