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Preservation of Foods with Pulsed Electric Fields by Gustavo V. Barbosa-Canovas

By Gustavo V. Barbosa-Canovas

Upkeep of meals with Pulsed electrical Fields discusses the fundamentals of excessive voltage PEF as a low temperature meals processing process, and the applying of this expertise in meals protection. This expertise is attracting loads of curiosity world wide since it is less costly than traditional platforms a result of conservative nature of PEF. This publication completely covers and meals engineering elements, in addition to the nutrients technology elements (i.e. foodstuff microbiology, enzyme inactivation kinetics, and sensory evaluation).
Key Features
* basics of excessive depth pulsed electrical fields
* layout of PEF processing equipment
* organic rules for microbial inactivation in electrical fields
* PEF-induced organic changes
* PEF inactivation of vegetable cells, spores, and enzymes in foods
* foodstuff processing through PEF
* HACCP in PEF processing
* PEF within the meals for the recent millennium

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In "Proceedings of the Seventh International Congress on Engineering and Food," pp. C13-C16. The Brighton Center, U. , 13-17 April. , Sastry, S. , and Richter, E. R. (1990). Effects of electricity on microorganisms: A review. J. Food Proc. Pres. 14, 393-414. , and Sicard, N. (1970). Lethal effects of electric current on Escherichia coli. Appl. Microbiol. 19(3), 421-424. Pothakamury, U. , Barbosa-Cfinovas, G. , and Swanson, B. G. (1995a). High voltage pulsed electric field inactivation of Bacillus subtilis and Lactobacillus delbrueckii.

G. (1995c). Pulsed electric field treatment chamber design for liquid food pasteurization using a finite element method. Trans. ASAE 38(2), 557-565. Qin, B. , Chang, F. , Barbosa-C~novas, G. , and Swanson, B. G. (1995d). Nonthermal inactivation of Saccharomyces cerevisiae in apple juice using pulsed electric fields. Lebensm. -Wiss. Technol. 28, 564-568. Qin, B. , Pothakamury, U. , Barbosa-C{movas, G. , and Swanson, B. G. (1996). Nonthermal pasteurization of liquid foods using high intensity pulsed electric fields.

3). Two power supplies arranged in a master-slave configuration provide the highvoltage charging current. In this system the voltage driven into the treatment chamber or load is dependent on the direct current (DC) charge voltage, whereas the pulse width is determined by the R C (resistance-capacitance) decay constant where R is a parallel combination of a shunt resistor and the load resistance. The R C decay constant can be adjusted within the range of 2-30 ~sec with a capacitor combination. , 1998).

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