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