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When the electric field is applied to the juice, electric currents are then able to flow into the liquid juice and be transferred around due to the charged molecules in the juice. Therefore, pulsed electric fields are able to inactivate microorganisms, extend shelf life, and reduce the enzymatic activity of the juice while maintaining similar ...
In 2017, new methods of cranberry juice processing included high pressure processing (HHP) and pulsed electric field (PEF) technology. HHP treatment involves applying pressure (80,000 psi or 550 MPa) to cranberry juice for 1 to 9 minutes to eliminate any harmful bacteria, moulds and viruses.
Pulsed electric field (PEF) electroporation is a method for processing cells by means of brief pulses of a strong electric field. PEF holds potential as a type of low-temperature alternative pasteurization process for sterilizing food products. In PEF processing, a substance is placed between two electrodes, then the pulsed electric field is ...
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Since the late 1990s, Sastry's work has focused on the effect of moderate electric fields (MEF) on food tissue, which used electric fields in the range of 1 to 1000 V/cm with or without ohmic heating effects. Discoveries from his research group included fermentation, [24] drying, [25] extraction, [26] and patented tomato peeling process. [27]
You recycle your plastic iced tea bottles. Of course you carry a reusable bottle for water. You compost the scraps from your locally sourced, organically grown vegetables. You hardly ever eat red meat. You carpool to work in your electric car. You bike on the weekends.
When using pulsed DC for fishing, the pulse rate and the intensity of the electric field strongly influence the size and nature of the catch. The conductivity of the water influences the shape and extent of the electric field and thus affects the field's ability to induce capture-prone behavior in the fish. It can also cause injury to the fish.
This leads to the definition of an electric field magnitude threshold for electroporation (E th). That is, only the cells within areas where E≧E th are electroporated. If a second threshold (E ir ) is reached or surpassed, electroporation will compromise the viability of the cells, i.e. , irreversible electroporation (IRE).