Milk thermization by pulsed electric fields (PEF) and electrically induced heat

Whole milk was processed using selected combinations of pulsed electric fields (PEF) and thermal treatments to inactivate Listeria innocua. Electric field intensities of 30 and 40 kV/cm were applied at selected number of pulses (1–30) and temperatures (20–72 °C) for less than 10 s. A maximum microbi...

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Veröffentlicht in:	Journal of food engineering 2010-09, Vol.100 (1), p.56-60
Hauptverfasser:	Guerrero-Beltrán, José Á., Sepulveda, David R., Góngora-Nieto, María M., Swanson, Barry, Barbosa-Cánovas, Gustavo V.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Electric fields Energy use Expenditures Food engineering Food industries Foods Fundamental and applied biological sciences. Psychology General aspects Inactivation Listeria innocua Listeria innocua inactivation Microorganisms Milk Milk and cheese industries. Ice creams Milk pasteurization Pulsed electric fields Thermal regeneration Thermal treatment
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