Basics for Modeling of Pulsed Electric Field Processing of Foods

Innovative Food Processing Technologies: Advances in Multiphysics Simulation

Volumn , Issue , 2011, Pages 171-191

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

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Basics for modeling of pulsed electric field processing of foods; Electric field strength, and voltage geometry of electrodes, and distance between them; Empirical models, with numerical simulations for characterization of engineering processes; Joule heating, a theoretical model simulating pulsed electric field (PEF) processes for food material; Kinetic models for microbial inactivation main mechanism of PEF inactivation, related to electroporation of cell membranes; PEF processing a multiphysics phenomenon; PEF system and modeling of PEF processing parameters; Relevant food engineering properties for PEF simulations; Selected inactivation models for numerical simulations; Selected models, for microbial inactivation by PEF Batch system with parallel plate electrode configuration

Indexed keywords

EID: 84886131777     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470959435.ch9     Document Type: Chapter

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