9. Basics for Modeling of Pulsed Electric Field Processing of Foods

  1. Kai Knoerzer,
  2. Pablo Juliano,
  3. Peter Roupas and
  4. Cornelis Versteeg
  1. Nicolás Meneses,
  2. Henry Jaeger and
  3. Dietrich Knorr

Published Online: 16 FEB 2011

DOI: 10.1002/9780470959435.ch9

Innovative Food Processing Technologies: Advances in Multiphysics Simulation

Innovative Food Processing Technologies: Advances in Multiphysics Simulation

How to Cite

Meneses, N., Jaeger, H. and Knorr, D. (2011) Basics for Modeling of Pulsed Electric Field Processing of Foods, in Innovative Food Processing Technologies: Advances in Multiphysics Simulation (eds K. Knoerzer, P. Juliano, P. Roupas and C. Versteeg), Blackwell Publishing Ltd., Oxford, UK. doi: 10.1002/9780470959435.ch9

Editor Information

  1. CSIRO Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia

Author Information

  1. Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Koenigin-Luise-Str. 22, D-14195 Berlin, Germany

Publication History

  1. Published Online: 16 FEB 2011
  2. Published Print: 25 MAR 2011

ISBN Information

Print ISBN: 9780813817545

Online ISBN: 9780470959435

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Keywords:

  • basics for modeling of pulsed electric field processing of foods;
  • empirical models, with numerical simulations - for characterization of engineering processes;
  • joule heating, a theoretical model - simulating pulsed electric field (PEF) processes for food material;
  • PEF processing - a multiphysics phenomenon;
  • PEF system and modeling of PEF processing parameters;
  • electric field strength, and voltage - geometry of electrodes, and distance between them;
  • relevant food engineering properties for PEF simulations;
  • selected inactivation models for numerical simulations;
  • selected models, for microbial inactivation by PEF Batch system - with parallel plate electrode configuration;
  • kinetic models for microbial inactivation - main mechanism of PEF inactivation, related to electroporation of cell membranes

Summary

This chapter contains sections titled:

  • Introduction

  • Governing Equations for Multiphysics Simulation of PEF Processing

  • PEF System and Modeling of PEF Processing Parameters

  • Relevant Food Engineering Properties for PEF Simulations

  • Selected Inactivation Models for Numerical Simulations

  • Conclusion and Outlook

  • Acknowledgments

  • Notation

  • References