Milk processed by pulsed electric fields: evaluation of microbial quality, physicochemical characteristics, and selected nutrients at different storage conditions.
Research
RF Safe Research Library
Jan 1, 2011
This study evaluated pulsed electric fields (PEF) as a pasteurization method for raw skim and whole milk across multiple treatment intensities and storage conditions. The abstract reports only minor changes in physicochemical properties and small decreases in some composition measures under stronger treatments.…
Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
Research
RF Safe Research Library
Jan 1, 2011
The paper evaluates how pulsed electric field (PEF) processing affects milk volatile compounds compared with HTST pasteurization (75 °C, 15 s). GC-MS detected 37 volatiles and reported some compositional differences between PEF and pasteurized milk, including increased aldehydes and lower methyl ketones with PEF.…
Ohmic heating of peaches in the wide range of frequencies (50 Hz to 1 MHz).
Research
RF Safe Research Library
Jan 1, 2010
This engineering/food science study examined ohmic heating of peaches at 60 V/cm using bipolar pulses across frequencies from 50 Hz to 1 MHz. Heating time to a target temperature and multiple electrical properties were frequency-dependent, particularly for intact tissue. The authors report faster electro-thermal…