{"title":"脉冲宽度对脉冲电场食品处理的影响","authors":"M. Moonesan, S. Jayaram","doi":"10.1109/IAS.2011.6074268","DOIUrl":null,"url":null,"abstract":"Recent investigations show that pulsed electric field (PEF) treatment is an effective process to inactivate microorganisms in order to pasteurize liquid foods. The pulsed electric fields are produced by high voltage, short duration and fast rise-time pulses applied to a chamber with liquid passing through it.","PeriodicalId":268988,"journal":{"name":"2011 IEEE Industry Applications Society Annual Meeting","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2011-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"Effect of pulse width on Pulse Electric Field food treatment\",\"authors\":\"M. Moonesan, S. Jayaram\",\"doi\":\"10.1109/IAS.2011.6074268\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Recent investigations show that pulsed electric field (PEF) treatment is an effective process to inactivate microorganisms in order to pasteurize liquid foods. The pulsed electric fields are produced by high voltage, short duration and fast rise-time pulses applied to a chamber with liquid passing through it.\",\"PeriodicalId\":268988,\"journal\":{\"name\":\"2011 IEEE Industry Applications Society Annual Meeting\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2011-11-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"2011 IEEE Industry Applications Society Annual Meeting\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1109/IAS.2011.6074268\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"2011 IEEE Industry Applications Society Annual Meeting","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1109/IAS.2011.6074268","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect of pulse width on Pulse Electric Field food treatment
Recent investigations show that pulsed electric field (PEF) treatment is an effective process to inactivate microorganisms in order to pasteurize liquid foods. The pulsed electric fields are produced by high voltage, short duration and fast rise-time pulses applied to a chamber with liquid passing through it.
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