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

Date

2000-09-22

Author

Damar, S
Alpas, Hami
Bozoglu, F

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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.

Subject Keywords

Membranes, Electroporation, Inactivation, Escherichia-coli, Yeast-cells

URI

https://hdl.handle.net/11511/54190

Collections

Department of Food Engineering, Conference / Seminar

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Citation Formats

S. Damar, H. Alpas, and F. Bozoglu, “Use of Pulse Electric Field (PEF) for reduction of viable cell counts in food systems,” 2000, vol. 338, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/54190.