lec_12 - FOOD SCIENCE 4010-Lecture 12 Processing using...

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FOOD SCIENCE 4010--Lecture 12 Processing using electric fields, high hydrostatic pressure, light or ultrasound PRINCIPLES: Pulsed electric fields inactivate microbes by disrupting cellular membranes. Membranes composed of proteins and lipids… concerned about lipid oxidation. Most biologists think it occurs through enzymatic process…. Organisms can’t function w/ out plasma membrane High voltage pulse that’s shot btwn 2 electrodes… shoot the power through the food… kinda like electric shot treatment. Do it until all micro-organisms are eliminated or pathogens are eliminated, but not necessarily the spoilage microbes High-pressure processing inactivates microbes without heat. Problem when heating b/c you make change the: protein value, nutritional value, physical properties- texture, color, flavor , sensory quality Usually more expensive than normal heat process… need high value food Cold process- raises temp, but not to the normal heat treatment level. High pressure is achieved by indirect or direct compression or by heating the pressure medium. Product in a chamber… pump in pressure… can be internally or externally controlled PV=nRT Tend to be batch or semi-continuous Batch had advantages – prevention of contamination and cleaning…
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at UGA.

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lec_12 - FOOD SCIENCE 4010-Lecture 12 Processing using...

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