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Enzymatic Inactivation by Pulsed Electric Fields: A Review
| Content Provider | Scilit |
|---|---|
| Author | Yeom, H. W. Zhang, Q. H. |
| Copyright Year | 2019 |
| Description | High voltage pulsed electric field (PEF) systems have been studied as one of the most promising nonthermal food preservation methods. In terms of the microbial inactivation mechanism by PEF, extensive research has been done and the membrane rupture theory is now commonly accepted. However, for the inactivation effect of PEF on enzymes, there are very few reports, and it is still a controversial subject. The comparison of PEF research requires caution in considering different PEF systems that may affect enzyme activity. Generally speaking, a PEF system consists of several parts including a high voltage and pulse generator, a treatment chamber, and a fluid handling system (Table 4.1). The enzyme suspension medium is also important due to the effect this medium may have on enzyme activity under a high voltage pulsed electric field. Book Name: Pulsed Electric Fields in Food Processing |
| Related Links | https://content.taylorfrancis.com/books/download?dac=C2006-0-09360-3&isbn=9780429133459&doi=10.1201/9780429133459-4&format=pdf |
| Ending Page | 63 |
| Page Count | 7 |
| Starting Page | 57 |
| DOI | 10.1201/9780429133459-4 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2019-09-17 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Pulsed Electric Fields in Food Processing Pulsed Electric Electric Field Pef Medium High Voltage Pulsed |
| Content Type | Text |
| Resource Type | Chapter |
