dc.contributor.author | Hariono, Budi | |
dc.contributor.author | Sutrisno | |
dc.contributor.author | Seminar, Kudang Boro | |
dc.contributor.author | Maheswari, Rarah Ratih Adjie | |
dc.date.accessioned | 2012-03-27T03:58:09Z | |
dc.date.available | 2012-03-27T03:58:09Z | |
dc.date.issued | 2010 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/53951 | |
dc.description.abstract | one of the challenges of food industry in the 2l st century is to control microbes for preservation purposes. Various food presewation technologies have been developed, including thc ;asteurization technology. Basically food pasteuization is a process of microbial inactivation. A microbial inactivation process with a traditional pasteurization technology affects color, flavor, textures, nut tional and functional ingredients food- On the other hand, consumers need food liesh. High pulsed electrical field ofmethod is mor€ effective, easier, cheaper, and safer- lrvel of freshness of food products, will be fully guaranteed and the physical appearance is not significantly affected. Therefore quality standards achieved a better product. This method is based oi tq,o main theories, namely the theory of electrical breakdown and electroporation ofmembrane cell- Basic design used of constant microbial inactivation kiqetics models that have been developed by Peleg (1995) and Hulshelger (1983). | en |
dc.publisher | IPB (Bogor Agricultural University) | |
dc.subject | Pasteurizdtion Non Thermal | en |
dc.subject | High Pulsed Electric Field | en |
dc.title | Penerapan teknologi medan pulsa listrik tegangan tinggi dalam proses pasteurisasi bahan pangan cair: sebuah kajian teoritis | en |
dc.title.alternative | Agro-Techno. Vol. 1 No. 9 2010 | en |