Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review
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- 作者：Nannan Yanga ; 1 ; Kang Huanga ; b ; 1 ; Chenang Lyua ; Jianping Wanga ; jpwang@zju.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Pulsed electric field (PEF) ; Alcoholic beverages ; Phenolic compounds ; Microbial inactivation ; Metal release
- 刊名：Food Control
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：61
- 期：Complete
- 页码：28-38
- 全文大小：449 K
文摘
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PEF used as pretreatment and sterilization treatments in wines were introduced.
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Common effects of PEF on the quality of alcoholic beverages were summarized.
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Effects of PEF on inactivation of microorganism suspended in wines were introduced.
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Negative effects of PEF were included, namely metal release of electrode corrosion.