Shelf life/quality fruit juices: Effect Pulsed Electric Fields (PEF)

30 January 2018

Pulsed Electric Field (PEF) processing can be used as a mild preservation technology that uses electrical pulses to extend the shelf life of liquid food products, such as fruit juices; it is a mild alternative to thermal pasteurisation of high acid products, because it extends the shelf life of the product with retention of the fresh characteristics. Micro-organisms are inactivated by electric pulses of a certain strength and duration that damage their cell membranes.
For her PhD research at Wageningen University, Rian Timmermans investigated how PEF processing conditions, product characteristics and characteristics of the micro-organisms affect microbial inactivation, shelf life, enzyme activity and quality of the fruit juice.
Click here for more information about the research.
Click here to download the dissertation (7.02 MB).
Click here for more information about the Live Online NVC E-Course Food Packaging.

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