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The value of ultra-short impulses used in the food industry for electrical destruction of bacteria in liquid foods.

Intérêt potentiel des impulsions ultra courtes pour la débactérisation électrique des liquides agro-alimentaires.

Author(s) : MICHERON F., ROCHE M., PAPILLON J.

Type of article: Article

Summary

The authors use a review of the literature to describe electrical destruction of bacteria in liquids in the food industry and discuss the potential value of using ultra-short impulses in order to limit energy consumption (that raises the temperature) while maintaining the same high level of destruction. Prototype ultra-short-impulse generators are being developed and meet a wide range of current industrial needs.

Details

  • Original title: Intérêt potentiel des impulsions ultra courtes pour la débactérisation électrique des liquides agro-alimentaires.
  • Record ID : 2001-1400
  • Languages: French
  • Source: CT-Infos - HS 2000; 35-39; fig.; 6 ref.
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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