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Journal
1999 | 1 | 84-93
Article title

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

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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.
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Journal
Year
Issue
1
Pages
84-93
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author
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Publication order reference
Z.Targonski, Katedra Technologii Przemyslu Rolno-Spozywczego i Przechowalnictwa, Akademia Rolnicza, ul. Skromna 8, 20-950 Lublin, Poland
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YADDA identifier
bwmeta1.element.element-from-psjc-575ded15-dc56-3572-aace-7b811ba01774
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