Designs of pulsed electric fields treatment chambers for liquid foods pasteurization process: A review

被引：76

作者：

Huang, Kang ^{[1
]}

Wang, Jianping ^{[1
]}

机构：

[1] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310029, Zhejiang, Peoples R China

来源：

JOURNAL OF FOOD ENGINEERING | 2009年 / 95卷 / 02期

关键词：

Pulsed electric field; Treatment chamber; Non-thermal process; MICROBIAL INACTIVATION; ESCHERICHIA-COLI; SKIM MILK; LISTERIA-INNOCUA; ORANGE JUICE; SHELF-LIFE; MICROORGANISMS; TEMPERATURE; KINETICS; BACTERIA;

D O I：

10.1016/j.jfoodeng.2009.06.013

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

As a non-thermal pasteurization process, pulsed electric fields (PEF) technology has been receiving wide attention. This rapid process can provide consumers with microbiologically safe, minimally processed, fresh-like products. The treatment chamber, which houses electrodes and delivers a high voltage to a food material, is one of the key components in the PEF pasteurization process. This paper mentions the current designs of the PEF treatment chambers, reviewing various configurations of static and continuous-flow treatment chambers, the effect of basic design parameters, and the performance of the optimized treatment system based on the existent chambers. (c) 2009 Elsevier Ltd. All rights reserved.

引用

页码：227 / 239

页数：13

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