Minimization of Thermal Impact by Application of Electrode Cooling in a Co-linear PEF Treatment Chamber

Journal of Food Science

Volumn 76, Issue 8, 2011, Pages

  Meneses, Nicolas ^a   Jaeger, Henry ^a   Knorr, Dietrich ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Active cooling; Enzyme inactivation; Heat exchanger; Kinetic model; Numerical simulation; Pulsed electric field; Thermal effects

Indexed keywords

ASCORBIC ACID;

ARTICLE; BACTERIAL COUNT; BEVERAGE; CHEMISTRY; COLD; ELECTRICITY; ELECTRODE; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FOOD STORAGE; FRUIT; METABOLISM; METHODOLOGY; REPRODUCIBILITY; THEORETICAL MODEL;

ASCORBIC ACID; BEVERAGES; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; ELECTRICITY; ELECTRODES; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD STORAGE; FRUIT; MODELS, THEORETICAL; REPRODUCIBILITY OF RESULTS;

PRUNUS PERSICA;

EID: 80054746888     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02368.x     Document Type: Article

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