Pulsed Light and Pulsed Electric Field for Foods and Eggs

Pulsed light and pulsed electric field for foods and eggs.

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...

Pulsed 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.

Decontamination of Shell-Eggs with Pulsed UV-Light

official position of the American Society of Agricultural and Biological Engineers (ASABE), and its printing and distribution does not constitute an endorsement of views which may be expressed. Technical presentations are not subject to the formal peer review process by ASABE editorial committees; therefore, they are not to be presented as refereed publications. Citation of this work should sta...

Electric field in SPS: geometry and pulsed current effects

Electrical heating of the graphite die and punch assembly is a unique feature of the spark plasma sintering (SPS) process. The high currents needed to heat the die, despite its low resistance, can produce an electric field across the ceramic specimens that may be enough to induce field assisted sintering. Despite the large number of publications of SPS, the electric field intensity has not been...

Study of strawberry flavored milk under pulsed electric field processing