Patent
Method and apparatus for extending the shelf life of fluid food products
Joseph E. Dunn,Jay S. Pearlman +1 more
- 26 Nov 1986
252
TL;DR: In this paper, an electric food processing system includes a storage food reservoir (100) for the liquid food to be treated, an inline heating unit (102), a deaeration apparatus (104) having a vacuum system (106) and an electric field treatment cell (108) in which the electric field was carried out.
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Abstract: Methods and apparatus for preserving fluid food products by subjecting the fluid foodstuffs such as dairy products, fruit juices and fluid egg products to controlled, pulsed, high voltage electric field treatment. An electric food processing system includes a storage food reservoir (100) for the liquid food to be treated, an inline heating unit (102), a deaeration apparatus (104) having a vacuum system (106) and an electric field treatment cell (108) in which the electric field treatment of the liquid foodstuff is carried out.
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Citations
Study of pulsed electric field treated citrus juices
TL;DR: In this paper, the effect of pulsed electric field (PEF) treatment on physical and chemical properties of freshly squeezed citrus juices (grapefruit, lemon, orange, tangerine) was studied.
503
Engineering aspects of pulsed electric field pasteurization
TL;DR: Pulsed electric fields (PEF) is a promising technology for the non-thermal pasteurization of foods and a sound complement or replacement to traditional thermal pasteurisation, which inactivates bacteria and other microorganisms harmful to humans, but also degrades color, flavor, texture and nutrients as discussed by the authors.
454
Bioelectrics-new applications for pulsed power technology
Karl H. Schoenbach,Sunao Katsuki,Robert H. Stark,E.S. Buescher,Stephen J. Beebe +4 more
- 17 Jun 2001
TL;DR: A new type of field-cell interaction, "Intracellular Electromanipulation", by means of nanosecond pulses at electric fields exceeding 50 kV/cm has been recently added to known bioelectric effects, having the potential to affect transport processes across subcellular membranes, and may be used for gene transfer into cell nuclei.
343
Microbial inactivation of foods by pulsed electric fields
TL;DR: Theories explaining electroporation of the cell membrane and applications of the nonthermal PEF process are reviewed in this paper.
342
Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice
TL;DR: The effect of different Pulsed Electric Fields (PEF) intensities (25kV/cm and 280μs, P1) and conventional HTST treatment (98°C, 21s, T) on quality characteristics (pH, °Brix, total acidity, turbidity, hydroxymethylfurfural (HMF), color, microbial flora, pectinmethylesterase (PME) activity, and sensory analysis) of blended orange and carrot juice were investigated as mentioned in this paper.
288
References
Electric field effects on bacteria and yeast cells
TL;DR: The hypothesis of an electric induced selective damage of inner cell membranes of GRAM-positive bacteria and yeasts was found to be less sensitive to electric pulse treatment than GRAM, when low pulse numbers are applied.
376
Patent
Deactivation of microorganisms by an oscillating magnetic field
Hofmann Gunter A
- 05 Nov 1984
TL;DR: In this paper, a method of sterilizing food by killing or deactivating microorganisms without altering the taste or other properties of the food is presented, where food in or out of containers having high electrical resistivity are disposed within an electro-magnetic coil and subjected to one or more pulses of an oscillating magnetic field having an intensity between about 2 and about 100 Tesla and a frequency of between about 5 and about 500 kHz.
112
Patent
Method of controlling microorganisms in food products
Isaac N Fehr,Russ John +1 more
- 15 Mar 1965
TL;DR: The control of microorganisms in a food or beverage product is effected by packaging the product in a dielectric container and exposing the packaged product to a field of alternating electromagnetic wave energy having a frequency of 20-40 megacycles per second at an intensity of 500-3,000 volts per centimetre for a sufficient length of time.
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