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.
| Author: | Julian WittORCiD, Claudia SiemerORCiD, Arne Bostelmann, Stefan TöpflORCiD |
|---|---|
| Title (English): | Juice Preservation by Pulsed Electric Fields |
| ISBN: | 978-0-12-815782-4 |
| Parent Title (English): | Innovative Food Processing Technologies |
| Publisher: | Elsevier |
| Document Type: | Part of a Book |
| Language: | English |
| 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 |