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

2000-09-22
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.
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.