Critical factors determining inactivation kinetics by pulsed electric field food processing

被引：201
作者：
Wouters, PC
Alvarez, I
Raso, J
机构：
[1] Unilever Res Labs Vlaardingen, Microbiol & Prevent, NL-3133 AT Vlaardingen, Netherlands
[2] Univ Zaragoza, Fac Vet, E-50013 Zaragoza, Spain
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2001年 / 12卷 / 3-4期
关键词：
D O I：
10.1016/S0924-2244(01)00067-X
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The potential to commercialize the non-thermal pulsed electric field (PEF) technology as a new method to preserve food products has caught the attention of the food industry that wishes to fulfil consumers demands for fresh products. In recent years, numerous research groups have demonstrated the possibility to inactivate a range of microorganisms both in buffer systems and in food products using different PEF systems. In this review, we survey the critical process factors and main characteristics of food products that determine the microbial inactivation kinetics. (C) 2001 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：112 / 121
页数：10
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