Reduction of Protease Activity in Milk by Continuous Flow High-Intensity Pulsed Electric Field Treatments

Concentrated high intensity electric field ( CHIEF ) pasteurization of milk

Concentrated high intensity electric field (CHIEF) is non-thermal pasteurization technology that uses microsecond pulses of electricity to inactivate bacteria without causing undesirable changes in flavor or quality of a product. This technology was explored as an alternative to current milk pasteurization processes, and was examined for its effects on microbial stability, sensory, quality and ...

Study of strawberry flavored milk under pulsed electric field processing

High-Intensity Nanosecond Pulsed Electric Field effects on Early Physiological Development in Arabidopsis thaliana

The influences of pulsed electric fields on early physiological development in Arabidopsis thaliana were studied. Inside a 4-mm electroporation cuvette, pre-germination seeds were subjected to high-intensity, nanosecond electrical pulses generated using laboratory-assembled pulsed electric field system. The field strength was varied from 5 to 20 kV.cm and the pulse width and the pulse number we...

Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization †

Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study investigates the impact of PEF and TFMF, alone or in combination, on color and volatile compounds i...

Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties

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...