Penerapan teknologi medan pulsa listrik tegangan tinggi dalam proses pasteurisasi bahan pangan cair: sebuah kajian teoritis

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).