Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 2, 2003, Pages 167-175

  Heinz, Volker ^a   Toepfl, S ^a   Knorr, D ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Energy efficiency; Fruit juice; Heat treatment; Pulsed electric fields; Temperature

Indexed keywords

APPLE JUICE; ARTICLE; BACTERIAL SURVIVAL; CONTROLLED STUDY; CORRELATION ANALYSIS; COST; ENERGY CONSERVATION; ENERGY CONSUMPTION; ESCHERICHIA COLI; FOOD INDUSTRY; FOOD PRESERVATION; FOOD PROCESSING; HEATING; INOCULATION; INTERMETHOD COMPARISON; LETHALITY; LIQUID; MATHEMATICAL MODEL; NONHUMAN; PASTEURIZATION; PREDICTION; PULSED ELECTRIC FIELD; SURVIVAL RATE; TEMPERATURE SENSITIVITY;

ESCHERICHIA COLI; MALUS X DOMESTICA;

EID: 0038279872     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(03)00017-1     Document Type: Article

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