DocumentCode
1830874
Title
Application of high intensity pulsed electric fields for enhancing the quality of raw milk
Author
Jin, Shenglang
Author_Institution
Tourism Coll., Huangshan Univ., Huangshan, China
Volume
2
fYear
2010
fDate
1-3 Aug. 2010
Abstract
Raw milk is treated by non-thermal sterilization technology of high intensity pulsed electric fields (PEF) in order to enhance the quality. The result shows that the total bacteria in the raw milk decrease with the increase of field strength, pulses and the original temperature, and increase with the rise of flow velocity. The total bacteria have a reduction of 2.6 orders of magnitude and while extending its´ level from fourth to first, it doesn´t alter nutrition structure and flavor, when outlet temperature is 36°C, field strength is 50kv/cm, pulses are 24, and flow velocity is 20ml/min.
Keywords
dairy products; electric field effects; microorganisms; quality control; sterilisation (microbiological); bacteria; high-intensity pulsed electric fields; nonthermal sterilization technology; quality enhancement; raw milk; temperature 36 degC; Delta modulation; Proteins; Safety; PEF; non-thermal sterilization; raw milk;
fLanguage
English
Publisher
ieee
Conference_Titel
Mechanical and Electronics Engineering (ICMEE), 2010 2nd International Conference on
Conference_Location
Kyoto
Print_ISBN
978-1-4244-7479-0
Electronic_ISBN
978-1-4244-7481-3
Type
conf
DOI
10.1109/ICMEE.2010.5558428
Filename
5558428
Link To Document