By Huub Lelieveld
Pulsed electrical box (PEF) nutrients processing is a singular, non-thermal renovation procedure that has the capability to supply meals with first-class sensory and dietary caliber and shelf-life. this significant e-book studies the know-how, from examine into product safeguard and know-how improvement to concerns linked to its advertisement implementation.
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Extra resources for Food preservation by pulsed electric fields: From research to application
Germany, and D. 1 Introduction Though often regarded as a novel technique, the concept of applying electrical current for food treatment dates back to the end of the 19th century. Since the 1960s, applications of pulsed electric fields (PEFs) have been reported. Pioneering work was carried out by the German engineer Heinz Doevenspeck, and this was followed by the research work of Sale and Hamilton in the United Kingdom. In the 1980s, Krupp Maschinentechnik, Germany, developed two processes, ELCRACK® and ELSTERIL®, based on Doevenspeck’s work.
1 Heinz Doevenspeck and his pulsed power generator at the facilities of Krupp Maschinentechnik in the 1980s (Sitzmann, 2006). (a) (b) (c) (d) Fig. 2 Treatment chamber geometries suggested by Doevenspeck in 1960: (a) Rotating carbon-coated sieve electrode; (b) carbon-coated mixing electrode; (c) and (d) screw press with co-axial treatment chamber of carbon electrodes (Doevenspeck, 1960). 13 14 Food preservation by pulsed electric fields described (Doevenspeck, 1961). An industrial scale plant with a capacity of up to 2500 kg/h was erected for processing of beef and pork material as well as fish waste material as early as 1961 in a fat smeltery in Germany.
Food preservation by pulsed electric fields: From research to application by Huub Lelieveld