Cost analysis of commercial pasteurization of orange juice by pulsed electric fields

Innovative Food Science and Emerging Technologies

Volumn 17, Issue , 2013, Pages 72-78

  Sampedro, F ^a,c   McAloon, A ^b   Yee, W ^b   Fan, X ^c   Zhang, H Q ^d   Geveke, D J ^b  

^a UNIVERSITY OF MINNESOTA   (United States)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

^c U S DEPARTMENT OF AGRICULTURE   (United States)

^d WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Cost analysis; Energy; Orange juice; Pulsed electric fields

Indexed keywords

CAPITAL COSTS; COST ANALYSIS; ENERGY; LABOR COSTS; LACTOBACILLUS SPP; LOG REDUCTIONS; NON-THERMAL PROCESSING; ORANGE JUICE; PROCESSING CONDITION; PROCESSING COSTS; PULSED ELECTRIC FIELD; QUALITY PRODUCT; SALMONELLA TYPHIMURIUM; SHELF LIFE;

COST ACCOUNTING; ELECTRIC FIELDS; EMPLOYMENT; ESCHERICHIA COLI; FRUIT JUICES; INDUSTRY; PASTEURIZATION; RAPID THERMAL ANNEALING; SALMONELLA; WAGES;

COST ESTIMATING;

ESCHERICHIA COLI; LACTOBACILLUS; SALMONELLA TYPHIMURIUM;

EID: 84873060427     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.10.002     Document Type: Article

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