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Utilization of high intensity pulsed electric fields (PEF) as an unconventional non thermal method of liquid food preservation [electronic resource].

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Hatem, M. H

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Language: English Summary language: Arabic Description: p.693-710Other title:

إستخدام المجالات الكهربية عالية الشدة ذات النبضات كأحد طرق الحفظ الغير تقليدية الغير حرارية للأغذية السائلة [Added title page title]

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Misr journal of agricultural engineering, 2011 v.28 (4), Special issue [electronic resource] Part 2:

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In: Misr Journal of Agricultural Engineering, 2011 v.28 (4), Special issue, 26-27 October, 2011 (Part 2) 2011.v.28(4)pt.2Summary: Increasing consumer demand for new products with high nutritional qualities has spurred a search for new alternatives to food preservation. Pulsed Electric Fields (PEF) is an emerging technology for non thermal food past eurisation and could be an alternative preservation method of food liquids compared to traditional heat past eurisation preservation method. where the main purpose is to inactive pathogenic bacteria. Using this technology, enzymes, pathogenic and spoilage microorganisms can be inactivated without affecting the colour, flavour, and nutrients of the food.

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Increasing consumer demand for new products with high nutritional qualities has spurred a search for new alternatives to food preservation. Pulsed Electric Fields (PEF) is an emerging technology for non thermal food past eurisation and could be an alternative preservation method of food liquids compared to traditional heat past eurisation preservation method. where the main purpose is to inactive pathogenic bacteria. Using this technology, enzymes, pathogenic and spoilage microorganisms can be inactivated without affecting the colour, flavour, and nutrients of the food.

Summary in Arabic.

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