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Model for the differentiation of temperature and electric field effects during thermal assisted PEF processing |
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| Authors: | Henry Jaeger Nicolas Meneses Jeldrik Moritz Dietrich Knorr |
| Affiliation: | 1. Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Koenigin-Luise-Str. 22, D-14195 Berlin, Germany;2. Universidad Austral de Chile, Valdivia, Chile;3. Institute of Water Resources and Water Supply, Hamburg University of Technology, Germany |
| Abstract: | A model was developed that enables the quantification of thermal and electric field effects during the pulsed electric field (PEF) inactivation of alkaline phosphatase (ALP) and lactoperoxidase (LPO) in milk as well as Escherichia coli in apple juice. |
| Keywords: | Pulsed electric fields Temperature&ndash time profile Alkaline phosphatase Lactoperoxidase Escherichia coli Thermal inactivation |
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