Pasteurisation and sterilisation with pulsed electric fields

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

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademicpeer-review

9 Citations (Scopus)
28 Downloads (Pure)

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 languageEnglish
Title of host publicationProc. 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food, Review and Transfer Congress
Pages391-393
Publication statusPublished - 1998
Eventconference; 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

Conferenceconference; Proc. 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food, Review and Transfer Congress, Karlsruhe, Germany, 18-20 October 1998
Period1/01/98 → …
OtherProc. 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food, Review and Transfer Congress, Karlsruhe, Germany, 18-20 October 1998

Fingerprint Dive into the research topics of 'Pasteurisation and sterilisation with pulsed electric fields'. Together they form a unique fingerprint.

Cite this