Table 15 Processing parameters of PEF-treated food products [110, 111]
From: A review on mechanisms and commercial aspects of food preservation and processing
Product | Processing conditions | ||||
|---|---|---|---|---|---|
Electric field strength (kV/cm) | Number of pulses | Duration of pulses (μs) | Temperature of product (°C) | Log reduction (D) | |
Orange juice | 6.7 | 5 | 20 | 45–50 | 5 |
Milk | 22 | 20 | 20 | 45–50 | 4.6 |
Skim milk | 45 | 64 | 1.8–6 | 35 | 2 |
Yoghurt | 23–28 | 20 | 100 | 63 | 2 |
Liquid egg | 25.8 | 100 | 4 | 37 | 6 |
Pea soup | 25–33 | 10–30 | 2 | 53–55 | 4.4 |
Fluid food | 12–25 | 25 | 1–100 | 45–55 | Shelf life extended from 3–7 days |