Development of Electrode for Less Affecting the Quality of Highly Conductive Liquid Foods at Pulsed Electric Field Sterilization
Author:
Affiliation:
1. Electrical Engineering, Graduate School of Science and Engineering, Yamagata University
2. JPD Co., LTD
Publisher
Institute of Electrical Engineers of Japan (IEE Japan)
Subject
Electrical and Electronic Engineering
Link
https://www.jstage.jst.go.jp/article/ieejfms/142/3/142_86/_pdf
Reference16 articles.
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2. (2) T. Ohshima, K. Okuyama, and M. Sato : “Effect of culture temperature on high-voltage pulse sterilization of Escherichia coli”, J. Electrostat., Vol. 55, pp. 227-235 (2002)
3. (3) V. Heinz, I. Alvarez, A. Angersbach, and D. Knorr : “Preservation of liquid foods by high intensity pulsed electric fields - basic concepts for process design”, Trends Food Sci. &Technol., Vol. 12, pp. 103-111 (2002)
4. (4) K. H. Schoenbach, S. Katsuki, R. H. Stark, E. S. Buescher, and J. Stephen : “Bioelectrics-New Applications for Pulsed Power Technology”, IEEE Trans. Plasma Sci., Vol. 30, No. 1, pp. 293-300 (2002)
5. (5) U. Zimmermann : “Electrical Breakdown, Electropermeabilization and Electrofution”, Rev. Physiol. Biochem. Pharmacol, Vol. 105, pp. 176-256 (1986)
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