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Use of Pulse Electric Field (PEF) for reduction of viable cell counts in food systems

Damar, S
Alpas, Hami
Bozoglu, F
Pulsed Electric Field (PEF) processing is a non-thermal technique offering the advantages of low processing temperatures, low energy utilization and minimum losses of flavours, nutrients and a fresh-like taste, while inactivating spoilage and pathogenic bacteria. The low processing temperatures used in this non-thermal technology allow the process to be energy-efficient, which leads to lower costs and fewer environmental impacts.