Reduction of Protease Activity in Milk by Continuous Flow High-Intensity Pulsed Electric Field Treatments
نویسندگان
چکیده
منابع مشابه
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 ...
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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...
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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...
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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: Journal of Dairy Science
سال: 2003
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(03)73649-2