Modeling of pulsed electric field processing

作     者：Sudhir K.Sastry 

作者机构：The Ohio State University Department of FoodAgricultural and Biological Engineering 590 Woody Hayes Drive ColumbusOH 43210USA 

出 版 物：《Food Innovation and Advances》 (食品创新与进展（英文）)

年 卷 期：2023年第2卷第3期

页      面：171-183页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学] 

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 

主　　题：pulsed field discussions 

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 *** review literature on three classes of *** 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 *** discuss the more recent approaches involving molecular ***,we consider treatment-chamber and system scale models,which are based on continuum physics approaches,and rely on computational Multiphysics codes for their *** then discuss the base assumptions for several modeling ***,we consider models for inactivation kinetics for bacteria exposed to PEF,including the first order,Hulsheger,Peleg and Weibull *** close with discussions of other models and experimental approaches for model verification and obtaining kinetic parameters from continuous flow PEF systems.