Survivability of inoculated versus naturally grown bacteria in apple juice under pulsed electric fields

IEEE Transactions on Industry Applications

Volumn 46, Issue 1, 2010, Pages 9-15

  El Hag, Ayman H ^a   Dadarwal, Renu ^b   Gonzalez, Oscar Rodriguez ^b   Jayaram, Shesha H ^c   Griffiths, M W ^b  

^a AMERICAN UNIVERSITY OF SHARJAH   (United Arab Emirates)

^b UNIVERSITY OF GUELPH   (Canada)

^c UNIVERSITY OF WATERLOO   (Canada)

Author keywords

Food processing; Nonthermal pasteurization; Pulsed electric field (PEF)

Indexed keywords

APPLE JUICE; LOG REDUCTIONS; MAXIMUM TEMPERATURE RISE; MEDIUM TEMPERATURE; MICROBIAL NUMBERS; NON-THERMAL PASTEURIZATION; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD (PEF); PULSED ELECTRIC FIELD TREATMENTS; SYNERGISTIC EFFECT; TEMPERATURE RISE; TEST CONDITION;

BACTERIOLOGY; ELECTRIC FIELD MEASUREMENT; ELECTRIC FIELDS; ESCHERICHIA COLI; FRUIT JUICES;

FOOD PROCESSING;

EID: 76249089655     PISSN: 00939994     EISSN: None     Source Type: Journal    
DOI: 10.1109/TIA.2009.2036513     Document Type: Conference Paper

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