Publication: Denyut voltan tinggi
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Date
2005-03-01
Authors
Nik Yusoff, Nik Zainal Abidin
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Abstract
Consumers’ requirements for foods are contantly changing. Today they demand the foods that are fresh and natural. Thermal pasteurization not only kills contaminating microorganisms but also affects the taste, colour and nutritional quality of foods. Cold pasteurization methods have been developed to kill microorganisms without the application of heat. One such method is the use of pulsed electric fields (PEF) for pasteurization of liquid foods. This research is about the usage of pulsed electric fields (PEF) on liquid foodstuff such as milk. A sample of milk is placed into a treatment chamber and treated with pulsed electric fields. Maximum voltage supply for the treatment chamber is about 17 kV. Parameters used for this experiment such as strength of electric fields, the number of
pulses and the width of pulses is changed periodically to investigate their effects on the inactivation of microorganisms.