@incollection{WittSiemerBostelmannetal.2021,
  author    = {Julian Witt and Claudia Siemer and Arne Bostelmann and Stefan T{\"o}pfl},
  title     = {Juice Preservation by Pulsed Electric Fields},
  series = {Innovative Food Processing Technologies},
  publisher = {Elsevier},
  isbn      = {978-0-12-815782-4},
  pages     = {305 -- 317},
  year      = {2021},
  abstract  = {PEF is an innovative technology to extend the shelf life of fresh liquid food products, mainly juices, with minor impact on the quality. Many lab scale studies have been published, indicating the great potential of PEF for the juice industry. For industrial realization, the PEF systems have been adapted to the industrial requirements, establishing HACCP and hygienic design concept. Important process parameters have been identified from research and integrated in industrial PEF processes. Juice producers are now able to use PEF for their production lines.},
  language  = {en}
}