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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
Metadata
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Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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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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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.