Modeling of pulsed electric field processing  

作　　者：Sudhir K.Sastry 

机构地区：[1]The Ohio State University Department of Food,Agricultural and Biological Engineering 590 Woody Hayes Drive Columbus,OH 43210,USA

出　　处：《Food Innovation and Advances》2023年第3期171-183,共13页食品创新与进展（英文）

基　　金：Financial and research support provided by the College of Food,Agricultural and Environmental Sciences,The Ohio State University,via USDA Multistate Research Project NC-1023;Engineering for Food Safety and Quality.References to commercial products or trade names are made with the understanding that no endorsement or discrimination by The Ohio State University is implied。

摘　　要：Herein,we discuss the modeling of the pulsed electric field(PEF)process,with attention focused on the originally intended application of pasteurization of liquid foods.We review literature on three classes of models.First are the models for electroporation(of molecular scale),derived from physics and physical chemistry considerations,and their extension to probabilistic approaches which treat pore formation as a random process.We discuss the more recent approaches involving molecular dynamics.Then,we consider treatment-chamber and system scale models,which are based on continuum physics approaches,and rely on computational Multiphysics codes for their solution.We then discuss the base assumptions for several modeling studies.Next,we consider models for inactivation kinetics for bacteria exposed to PEF,including the first order,Hulsheger,Peleg and Weibull models.We close with discussions of other models and experimental approaches for model verification and obtaining kinetic parameters from continuous flow PEF systems.

关 键 词：PULSED FIELD discussions 

分 类 号：TS201[轻工技术与工程—食品科学]