@article{3442,
author = "Nithya C. and Sudheer K.P.",
abstract = "Pulsed electric field technology is an emerging non-thermal technology with wide applications. This paper aims to provide a brief overview of PEF technology and its application for preservation of liquid foods. The basic mechanism of microbial inactivation by PEF, some important engineering aspects of the PEF system and its components as well as factors affecting the PEF treatment are described briefly. The advantages and limitations of the technology are also provided. An extensive review of some literatures on PEF pasteurization liquid foods are also included.",
issn = "23191473",
journal = "IJAIR",
keywords = "Pulsed Electric Field;Preservation;Pasteurization;Electroporation;Electric Field Strength",
month = "May",
number = "6",
pages = "109-123",
title = "{P}ulsed {E}lectric {F}ield {T}echnology for {P}reservation of {L}iquid {F}oods",
volume = "11",
year = "2023",
}