Pasteurisation and sterilisation with pulsed electric fields

P. Jong, de; J. Meeuwisse; E.J.M. Heesch, van; H.C. Horst, van der

Pasteurisation and sterilisation with pulsed electric fields

P. Jong, de, J. Meeuwisse, E.J.M. Heesch, van, H.C. Horst, van der

Electrical Energy Systems

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Academic › peer-review

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Abstract

NIZO food research and the University of Technology Eindhoven started a partnership to develop a novel treatment chamber for applying pulsed electric fields (PEF) on liquid food. In this paper some preliminary results are presented. With the PEF treatment chamber bacteria and spores are inactivated at temperatures below 40 °C. The energy-input is 30% of values reported in literature and patents with comparable inactivation levels of bacteria.

Original language	English
Title of host publication	Proc. 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food, Review and Transfer Congress
Pages	391-393
Publication status	Published - 1998
Event	conference; Proc. 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food, Review and Transfer Congress, Karlsruhe, Germany, 18-20 October 1998 - Duration: 1 Jan 1998 → …

Conference

Conference	conference; Proc. 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food, Review and Transfer Congress, Karlsruhe, Germany, 18-20 October 1998
Period	1/01/98 → …
Other	Proc. 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food, Review and Transfer Congress, Karlsruhe, Germany, 18-20 October 1998

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@inproceedings{3d31b40624274981a56c18dfb4d59289,

title = "Pasteurisation and sterilisation with pulsed electric fields",

abstract = "NIZO food research and the University of Technology Eindhoven started a partnership to develop a novel treatment chamber for applying pulsed electric fields (PEF) on liquid food. In this paper some preliminary results are presented. With the PEF treatment chamber bacteria and spores are inactivated at temperatures below 40 °C. The energy-input is 30% of values reported in literature and patents with comparable inactivation levels of bacteria.",

author = "{Jong, de}, P. and J. Meeuwisse and {Heesch, van}, E.J.M. and {Horst, van der}, H.C.",

year = "1998",

language = "English",

pages = "391--393",

booktitle = "Proc. 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food, Review and Transfer Congress",

note = "conference; Proc. 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food, Review and Transfer Congress, Karlsruhe, Germany, 18-20 October 1998 ; Conference date: 01-01-1998",

}

Jong, de, P, Meeuwisse, J, Heesch, van, EJM & Horst, van der, HC 1998, Pasteurisation and sterilisation with pulsed electric fields. in Proc. 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food, Review and Transfer Congress. pp. 391-393, conference; Proc. 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food, Review and Transfer Congress, Karlsruhe, Germany, 18-20 October 1998, 1/01/98.

Pasteurisation and sterilisation with pulsed electric fields. / Jong, de, P.; Meeuwisse, J.; Heesch, van, E.J.M. et al.
Proc. 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food, Review and Transfer Congress. 1998. p. 391-393.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Academic › peer-review

TY - GEN

T1 - Pasteurisation and sterilisation with pulsed electric fields

AU - Jong, de, P.

AU - Meeuwisse, J.

AU - Heesch, van, E.J.M.

AU - Horst, van der, H.C.

PY - 1998

Y1 - 1998

N2 - NIZO food research and the University of Technology Eindhoven started a partnership to develop a novel treatment chamber for applying pulsed electric fields (PEF) on liquid food. In this paper some preliminary results are presented. With the PEF treatment chamber bacteria and spores are inactivated at temperatures below 40 °C. The energy-input is 30% of values reported in literature and patents with comparable inactivation levels of bacteria.

AB - NIZO food research and the University of Technology Eindhoven started a partnership to develop a novel treatment chamber for applying pulsed electric fields (PEF) on liquid food. In this paper some preliminary results are presented. With the PEF treatment chamber bacteria and spores are inactivated at temperatures below 40 °C. The energy-input is 30% of values reported in literature and patents with comparable inactivation levels of bacteria.

M3 - Conference contribution

SP - 391

EP - 393

BT - Proc. 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food, Review and Transfer Congress

T2 - conference; Proc. 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food, Review and Transfer Congress, Karlsruhe, Germany, 18-20 October 1998

Y2 - 1 January 1998

ER -

Pasteurisation and sterilisation with pulsed electric fields

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