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MICROBIAL INACTIVATION of FOODS BY PULSED ELECTRIC FIELDS
Author(s) -
CASTRO ARMANDO J.,
BARBOSACÁNOVAS GUSTAVO V.,
SWANSON BARRY G.
Publication year - 1993
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1993.tb00225.x
Subject(s) - pasteurization , sterilization (economics) , electroporation , lysis , membrane , chemistry , food science , membrane permeability , electric field , biochemistry , business , physics , quantum mechanics , foreign exchange market , gene , finance , exchange rate
Pulses of high voltage electric fields (PEF) are potentially a most important cold pasteurization/sterilization food preservation technique to replace or partially substitute for thermal processes. During the PEF process, lysis of micro‐organisms is caused by irreversible structural changes in the membranes, leading to pore formation and destruction of the semipermeable barrier of the membrane. Theories explaining electroporation of the cell membrane and applications of the nonthermal PEF process are reviewed in this paper.