Kinetics of Microbial Inactivation for Alternative Food Processing Technologies Pulsed Electric Fields
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چکیده
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 to traditional heat treatment of foods because it avoids or greatly reduces the detrimental changes of the sensory and physical properties of foods (Quass 1997). Although some studies have concluded that PEF preserves the nutritional components of the food, effects of PEF on the chemical and nutritional aspects of foods must be better understood before it is used in food processing (Qin and others 1995b).
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