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Title: PULSED ELECTRIC FIELD PROCESSING FACT SHEET FOR FOOD PROCESSORS

Authors
item Ramaswamy, Raghupathy - OHIO STATE UNIVERSITY
item Jin, Zhonglin
item Balasubramaniam, V - OHIO STATE UNIVERSITY
item Zhang, Howard

Submitted to: Meeting Abstract
Publication Type: Other
Publication Acceptance Date: November 1, 2005
Publication Date: December 22, 2005
Repository URL: http://https//ohioline.osu.edu/fse-fact/0002.html
Citation: Ramaswamy, R., Jin, Z.T., Balasubramaniam, V.M., Zhang, H.Q. 2005. Pulsed electric field processing fact sheet for food processors. Ohio State University Extension Factsheet. Bulletin Number FSE-2-05.

Technical Abstract: Pulsed Electric Fields (PEF) apply intensive, high voltage electric field pulses to biological materials and cause cell membrane, primarily lipid bi-layers, to breakdown. PEF may be used to pasteurize fluid and pumpable foods. The benefit of PEF is the retention of product quality and freshness. A pilot plant scale PEF processing facility is available at Ohio State University for demonstration and evaluation purposes.

   
 
 
Last Modified: 05/22/2013
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