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The document discusses the application of Pulsed Electric Fields (PEF) in food processing, particularly focusing on its effectiveness in inactivating heat-resistant molds and bacterial spores. It presents experimental results demonstrating that PEF processing can significantly reduce the thermal burden required to inactivate these microorganisms in products like pineapple juice. The findings suggest that PEF not only enhances microbial inactivation but may also preserve the sensory attributes of food produc

Author

jvioihxc733

Language

EN