Pasteurization of liquid food products using high-intensity pulsed electric field

• Authors: B. Szpryngiel , Z. Targonski
• Languages of publication: PL

Abstracts

EN

Food processing using high-intensity pulsed electric fields (PEF) is a new technology to inactivate microorganisms and enzymes. There is only a small increase in food temperature during that process. Inactivation is propably caused by changes in the semipermeable barrier of the cell membrane. High-intensity PEF provides an alternative to conventional thermal methods, where the inactivation of microorganisms implies the loss of valuable nutrients and faste quality.

Keywords

EN

FOOD; PASTEURIZATION; PRESERVATION

Discipline

• BIOTECHNOLOGY: BIOTECHNOLOGY

• Journal: Biotechnologia
• Year: 1999
• Issue: 1
• Pages: 84-93

Contributors

author

B. Szpryngiel

author

Z. Targonski

• Publication order reference: Z.Targonski, Katedra Technologii Przemyslu Rolno-Spozywczego i Przechowalnictwa, Akademia Rolnicza, ul. Skromna 8, 20-950 Lublin, Poland