Abstract:Traditional sterilization techniques for wine (more in general liquid food) often compromise the organoleptic properties of the food itself. Research is underway to find alternative solutions. The pulsed electric field has proved to be an alternative technique for food sterilization. However, scientific papers on this topic report conflicting results regarding treatment details such as the duration, amplitude, frequency and number of required field pulses. In this article, some preliminary experiments will be … Show more
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