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Juice Preservation by Pulsed Electric Fields

  • 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.

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Author:Julian WittORCiD, Claudia SiemerORCiD, Arne Bostelmann, Stefan TöpflORCiD
Title (English):Juice Preservation by Pulsed Electric Fields
Parent Title (English):Innovative Food Processing Technologies
Document Type:Part of a Book
Year of Completion:2021
Release Date:2024/04/12
First Page:305
Last Page:317
Faculties:Fakultät AuL
DDC classes:500 Naturwissenschaften und Mathematik / 500 Naturwissenschaften
Review Status:Veröffentlichte Fassung/Verlagsversion
Collections:nur Publikationsnachweis