Application of pulsed electric field in non-thermal processing of milk
作者： Kambiz Shamsi , Frank Sherkat
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摘要: Pulsed electric field (PEF) is an innovative non-thermal technology which could be used as an alternative to the traditional thermal process inactivate microorganisms and enzymes in liquid foods such milk. Compared processing, PEF considered more energy efficient microbial or enzymatic inactivation achieved at ambient or mild temperatures by application of short bursts high intensity fields liquid food flowing between two electrodes. Extensive international research has been conducted since 1990s on development in food industry. This article reviews the recent findings milk mechanisms and factors affecting treatment application of combination with antimicrobials.
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