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1 Prace Naukowe Instytutu Podstaw Elektrotechniki i Elektrotechnologii Politechniki Wrocławskiej. Konferencje

1 2003

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Pulsed electric fields (PEF) in food technology

Oziembłowski M., Trziszka T.

Prace Naukowe Instytutu Podstaw Elektrotechniki i Elektrotechnologii Politechniki Wrocławskiej. Konferencje

2003

Vol. 39, nr 14

104-110

Pulsed electric fields (PEF) was characterized as a non-thermal preservation method of liquid foods. This method for microbial inactivation involves the application of high voltage pulses (20-80 kV/cm) to foods placed between two electrodes. Methods is more and more popular in food technology also for lower sensoric changes in food in compare to products treated with classical heat methods. The most important PEF process factors that affect microbial destruction are: electric field intensity, pulse width, treatment time and temperature. Prototype equipment for PEF treatments belonging to Dept. of Animal Products Technology was also described.