By Huub Lelieveld
Pulsed electrical box (PEF) nutrition processing is a singular, non-thermal maintenance technique that has the capability to supply meals with very good sensory and dietary caliber and shelf-life. this crucial publication reports the expertise, from study into product security and know-how improvement to matters linked to its advertisement implementation.
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Extra resources for Food preservation by pulsed electric fields: From research to application
2006), Pulsed Electric Field treatment of grapes, Food Factory of the Future 3, Gothenburg, Sweden, June 7th to 9th. Barbosa-Cánovas, G. , Góngora-Nieto, M. , Pothakamury, U. R. and Swanson, B. G. (1999), Preservation of Foods with Pulsed Electric Fields, San Diego, Academic Press. , Mu, T. , Fernandez Diaz, M. D. and Cheftel, J. C. (2001), ‘Effects of high voltage electric pulses on protein-based food constituents and structures, Food Sci. , 12: 136–144. , Lebovka, N. I. and Vorobiev, E. (2001), Pulsed electric field treatment of apple tissue during compression for juice extraction, J.
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In parallel, Angersbach, Heinz and Knorr at Berlin University of Technology have been designing their own pulse generator and treatment chambers since 1997, when a national project on PEF applicability in potato starch extraction was initiated. This project also aroused interest at the research centre Karlsruhe, where a workgroup led by Bluhm and Schultheiss was investigating PEF effects on plant and vegetable tissue. , 1997, 1999). At this time also, the first reports on drying enhancement were published by Angersbach and Knorr (1997) and Rastogi et al.