Abstract
Pulsed electric fields (PEF) technology involves the treatment of a biological material or food placed between two electrodes installed 0.1-1.0 cm apart in a treatment chamber separated by an insulator, with short pulses (1-10 μs) that are generated by a high voltage (5-20 kV) pulse generator. Most research studies on microbial inactivation by PEF processing concurred that high voltage treatments produce a series of structural and functional changes in the cellular membrane that lead to microorganism death. This chapter shows that the synergistic effect of temperature and PEF treatment favours the inactivation of microorganisms. PEF treatment has achieved a reduction in the microflora of milk with a shelf life similar to that of high temperature, short time (HTST) pasteurized milk. PEF treatment also has the potential for use in the pasteurization of dairy beverages such as juice-milk products.
| Original language | English (US) |
|---|---|
| Title of host publication | Emerging Dairy Processing Technologies |
| Subtitle of host publication | Opportunities for the Dairy Industry |
| Publisher | Wiley-Blackwell |
| Pages | 115-148 |
| Number of pages | 34 |
| ISBN (Electronic) | 9781118560471 |
| ISBN (Print) | 9781118560624 |
| DOIs | |
| State | Published - May 29 2015 |
Bibliographical note
Publisher Copyright:© 2015 by John Wiley & Sons, Ltd. All rights reserved.
Copyright:
Copyright 2018 Elsevier B.V., All rights reserved.
Keywords
- Dairy products
- Microbial inactivation
- Pasteurized milk
- Pulsed electric fields
- Synergistic effect